This Taco Gets a High Five

The only thing missing in the recipe to make this a true SO-Cal bite is shredded cabbage. Crazy I know, but that is what they also put in it. Finely shredded cabbage in place of lettuce. It just adds the perfect crunch.

These might seem a bit complicated because of the frying, so if you have another way you like to cook fish go ahead. There is usually a lighter fare fish option on the menu, but that is entirely up to you.

Fish Tacos With Mango Salsa

INGREDIENTS

For Guacamole:

• 2 large, ripe avocados
• 1/4 cup Greek yogurt
• salt to taste
• juice from 1/2 lime
• 1 tablespoon chopped cilantro
• sprinkle of onion powder

For Mango Salsa:

• 1 large mango, diced
• 2 large tomatoes, diced
• 3 green onions, diced
• handful of cilantro, diced
• juice from 1 lime
• pinch of salt
• OPTIONAL- finely diced jalapeno pepper- seeded

For Fried Fish:

• 1 pound Alaskan cod
• 1 cup tempura batter mix
• 3/4 cup cold water
• 1 teaspoon salt
• 1/2 tsp EACH: chili powder, smoked paprika, garlic powder
• 1/4 tsp ground cumin
• 4 cups canola oil

For topping:

• crumbled queso cheese
• favorite hot sauce
• sour cream
• small tortillas
• 1 to 2 limes, cut into wedges

Directions:

1. Guacamole: Scoop out the avocado and place into a large bowl along with the yogurt, lime juice and cilantro. Using a masher or two large forks, mash the avocado into puree. Season to taste with salt and onion powder. Cover and set into the refrigerator.
2. Mango Salsa. Dice the mango, tomatoes, green onion and cilantro. Combine all the ingredients together in a large bowl, but do not toss them together! Set the salsa aside and toss together when ready to serve.
3. Fish: pour the canola oil into a large saute pan and heat over medium heat until hot, about 350F.
4. Meanwhile, prepare the fish and coating. Slice the cod into thin strips, about 1/3-inch thick and 2-inches long.
5. In a large bowl, combine the tempura batter mix, spices and salt and add the water. Mix the batter until smooth; add more water if the batter is too thick.
6. Once the oil is hot, dip each piece of cod into the batter, then drop into the hot oil.
7. Fry the fish in small batches and avoid over-crowding the pan. Fry each batch for about 4 minutes, until the tempura coating is golden brown.
8. Remove the fish onto a tray lined with paper towels to absorb extra oil.
9. When ready to serve, toast the tortillas over an open flame or on a baking sheet under the oven broiler.
10. For serving, first top each tortilla with guacamole sauce and sour cream ( and shredded cabbage). Add several pieces of fish, then top with mango salsa, crumbled queso cheese, hot sauce and a squeeze of fresh lime juice.

Quick Tip: Go ahead and made a big batch of mango salsa. It is great for to put an extra bowl on the table with chips!

Photo and Recipe courtesy of Tatyana and Tatyana’s Everyday Food.