Fish Tacos with Mango Chipotle Salsa

Two recipes in two days.  Not at all typical around here, I know, but I have to share.  Sometimes weeks go by without anything inspirational happening in the kitchen.  And sometimes amazing things happen more than once over the course of one weekend.  Like these Fish Tacos with Mango Salsa.  Wow.  Just wow.

It all started with some gorgeous mangoes that we brought home from Costco, and the need to make anything but chicken for dinner, because..."ugh, all we ever eat is chicken".

I was imagining mango salsa, and wondering how I could make fish appealing.  We eat a lot of chicken because it's easy, and everyone likes it.  Unlike fish, which is popular with less than half of this household.

Well, it would seem that I've just been preparing fish wrong, because these fish tacos were a hit.  The combination of a mild white fish, sriracha mayonnaise, avocados, and mango salsa is unbelievable.  

The star of the show is the mango salsa.  It would work with any kind of seafood, and it could easily become a new favourite dip for tortilla chips.

It's good enough to convert even the most die-hard fish hater.

Fish Tacos with Mango Chipotle Salsa

1 small lime, zested and juiced

1 large mango, diced (click here to see the best way to peel and dice a mango)

1/3 cup diced red onion

1/2 cup diced red pepper

1 tablespoon minced chipotle pepper

salt and pepper to taste

Combine all ingredients.  Let sit for 30 minutes so flavours can blend.  

To make fish tacos, bake or pan fry a mild white fish.  I used basa loins and seasoned them with lemon pepper.

Assemble the fish tacos by rolling up fish, sriracha mayonnaise, mango salsa, and diced avocado in a tortilla shell.  I used flour tortillas because that's what I had, but it would be good in a corn tortilla shell too.

Sriracha mayonnaise can be store bought, or easily made by whisking together 3 parts mayonnaise with one part sriracha sauce.

Enjoy!

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