These are my famous fish tacos!
In July, both my mom and my sister sent me pictures of "Nicole's fish tacos". This is a recipe my husband and I came made together years and years ago. We like to travel a lot for two reasons: experiences and food.
We both LOVE to travel and taste our way through each visit. We made this together one time after we got back from one of our trips to Puerto Rico (Note we will have plans to own a house here one day. Dream big people! How do you think we made it happen to move from Texas to California. We knew we were going to live in a place that supported our outdoor lifestyle and now, luckily, supports our tastes buds too!).
I encourage you to start "replicating" your favorite meals that you eat out... make them at home now! It's a great way to expand your cooking skills.
This recipe however is great for beginner cooks as there's a very little chance you'll screw it up haha but in all seriousness, it's super simple but packs a power punch of flavor and nutrition!
You start by laying your white fish on a sheet pan and add your seasonings. (I use a reusable silicone mat that I probably should update but like your grandma's favorite pan, it provides flavor right!?! ha and no this is not a sponsored post for Tony Thatcheries seasoning, I just grew up with this and occasionally a prepackaged seasoning mix makes it into my recipes. It's rare but it does happen. ;) However the kids just get garlic powder and paprika so it's not spicy for them).
After the pan is in the oven, it's time to make your salsa! I chopped up the onion I needed and then it was time for the mango! I cut in length wise on both sides of the pit and then on each remaining side, I score it like a checker board. This allows me to use my spoon to scoop out the squares. There are many other ways to cut a mango but I find this to be the most efficient way.
When you cut your avocado, you'll treat it very similarly to the mango. It's just the initial cut is different but once you get two halves, score it like the mango you see above and use the spoon again. It's a really fast way to do this recipe.
Then I chop my tomato and cilantro. Next is lime and salt. Then you're done. Like easy peasy lemon squeezy right?
My mom makes this recipe with strawberries added to it now, so feel free to alter how you please but this is my personal fav!.
By the time you're done chopping, you'll have time to either make a side dish or clean up. The fish doesn't take too long (20-25 minutes), so this is a meal that looks like you've spent a good amount of time on but in reality, it's pretty darn fast!.
Our white fish didn't need any additional fat on it and my husband said it was super buttery! #winning
Now it's simply time to assemble it together and enjoy! This is by far one of my most favorite flavor profiles! I just LOVE cilantro and lime together. YUM. Then you add in the sweet mango and creamy avocado with the crunch of the purple cabbage. It's a classic in this house!
I hope it becomes a frequent flyer in your casa too!
Time: 30 minutes or less
1.5 pounds of white fish
Season gently with Tony Thatcheries seasoning (~1/2 tsp per person) or paprika/garlic/salt mixture
Mango & Avocado Salsa:
1/3 C Chopped Red Onion
2 small avocados, bite sized pieces
1.5 Medium Mangoes, bite sized pieces
1 Roma tomato, chopped
1 Lime juiced
1/2 C Chopped Cilantro
salt to taste
Purple Cabbage, sliced thin (1 Cup)
1. Preheat oven to 375*F
2. Place fish on sheet pan and season. Place in oven for 20-25 minutes
3. While fish is cooking, start on the slaw. Chop all ingredients and combine together.
4. Chop your purple cabbage and get ready, dinner is in just a few minutes
5. Once fish is done, it's time to assemble everything together.
I'd love to hear how much you enjoyed this recipe, Tag me in a post inside the Free Health Warriors Facebook here and save this recipe by pinning it to your Pinterest board here.