This delicious Fish Taco recipe and photo were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA. Recipe was originally from the CBS Early Show on May 10, 2010.
Karen says, "These fish tacos were delicious. We loved the mango tomato salsa. The white sauce tossed with the cabbage very
Fish Taco Recipe
Yields: serves many
Prep time: 20 min
Cook time: 3 min
Rene's Husband's Mango Salsa (see recipe below)
White Sauce (see recipe below)
4 Tilapia filets*
2 tablespoons grape seed oil
1/2 cup chopped cabbage
avocados, peeled, seeded, and sliced
Hot sauce, optional
* Halibut filets may be substituted.
** You may
use purchased corn tortillas, but you can also learn
How To Make Corn Tortillas.
Prepare Rene's Husband's Mango Salsa and the White Sauce. Refrigerate until ready to serve.
Rinse the Tilapia filets and pat dry. Cut the filets into 1/2-inch strips. Place in a glass dish and squeezed
lemon and lime over the fish. Let marinate for 5 minutes.
In a large non-stick frying pan over high heat, heat 2 tablespoons grape seed oil. Add the prepared Tilapia
filets and cook approximately 3 minutes or until firm. Cooking time depends on
the thickness of the fillets. A thin fillet may take only one minute on each
side to cook. A thicker fillet may take a couple of minutes. Fish should be
still barely translucent when cooked. Once cooked, remove from pan and set the
cooked fish on paper towels. NOTE: You can also grill the
whole filets and once cooked, cut into strips.
Either spray or brush vegetable oil on both sides of the corn
tortillas. Place the tortillas on the prepared baking sheet and place in the oven for just a few minutes, until they soften
and become heated through.
On the warm tortillas, place
cooked fish, White Sauce, cabbage, Mango Salsa, and avocado slices. You may also
add add sauce, if desired. NOTE: I added the White Sauce to the cabbage and mixed well.
Rene's Husband's Mango Salsa:
tomatoes, seeded, and cut into 1/4-inch pieces
2 mangos, peeled, seeded, diced into 1/4-inch pieces
1 medium red
1 tablespoon chipotle powder
1 tablespoon freshly-squeezed
Dash salt and pepper
In a large bowl, mix together
the tomatoes pieces, mango pieces, diced onion, chipotle powder, olive oil,
lemon juice, salt, and pepper. Refrigerate until ready to serve.
NOTE: For best flavor, refrigerate for a couple of hours before serving.
1/2 cup mayonnaise
1/2 cup sour cream
1/2 packet Old El Paso Taco Seasoning*
1/4 cup chopped
* I substituted
Penzey's Bold Taco Seasoning.
In a bowl, combine mayonnaise, sour cream, El Paso Seasoning, and cilantro leaves. Refrigerate until ready to