California Fish Tacos With Dry-Roasted Peppers and Mango |
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Prep Time: 10 Minutes Cook Time: 33 Minutes |
Ready In: 43 Minutes Servings: 1 |
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This is a really yummy recipe, very healthy, and such a welcome comfort in a country with so little Mexican food. I tried making similar fish tacos before, but I adapted them to be not only yummier, but so much easier to make. Since I first tried making these in my home in Germany, the fish is in grams, not ounces. I believe there's a metric conversion on this site, so try that. If you still can't figure it out, just use a piece of cod that's about 8 inches high, 4 inches across the top, and 3/4 inch thick. Ingredients:
400 g frozen cod (it must be frozen) |
1 medium mango |
1 small jalapeno pepper |
1/4 teaspoon cayenne pepper |
1 onion, cut up into wedges |
1/4 cup lemon juice |
1/4 cup salsa verde |
1/4 cup low-fat sour cream |
4 (6 inch) flour tortillas |
1/2 cup vegetable broth |
Directions:
1. Microwave the cod until the ice is melted, but the fish isn't fully cooked. On a frying pan on medium heat, pour in the lemon juice and then the fish. Sauté until the fish is almost cooked through, then turn off the heat.
2. On a cutting board, dice the mango into 1 inch cubes. Also cut up the jalapeño pepper. Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat. Cook for 15 minutes, or until mango and onions caramelize slightly.
3. Take the vegetables out of the oven and place them in a frying pan along with the fish. Add the vegetable broth. Sauté for about 3 minutes. Add the cayenne pepper, then spoon the mixture into the tortillas. Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving. Bon appetit!
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