Walking Fish Tacos
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1 medium mango, peeled and diced
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/2 small finely chopped jalapeno pepper
1-1/4 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 tablespoon lime juice
1 large avocado, pitted, peeled
1/2 cup sour cream
12 ounces mahi mahi, cod or like fish, cut into 1/2-inch squares
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon olive oil
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
1/2 cup crumbled Cotija cheese
1 bag (1 lb each) yellow tortilla chips
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 239 mg | 24% |
Carbohydrate | 63 g | 21% |
Cholesterol | 57 mg | 19% |
Total Fat | 33 g | 51% |
Iron | 3 mg | 15% |
Calories | 622 kcal | 31% |
Sodium | 1027 mg | 43% |
Protein | 21 g | 42% |
Saturated Fat | 7 g | 36% |
Sugars | 8 g | 1% |
Vitamin C | 31 mg | 51% |
Stir together mango, red pepper, red onion, jalapeno, 1/2 teaspoon salt and 1/4 teaspoon pepper in medium bowl until combined. Stir in lime juice and cool before serving.
Mash avocado in a small bowl with a hand masher and fold it together with the sour cream. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a large bowl, season fish with remaining 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin and chili powder. Coat fish with olive oil.
Heat a large skillet over medium-high heat and add the seasoned fish. Cook until golden brown on all sides and cooked through out, about 6 to 7 minutes total. Note: use a spatula to move the fish around so it does not stick to the pan. Add the drained tomatoes and cook for 2 to 3 minutes longer, stirring frequently.
Place about 1/2 cup of the fish over a large handful of tortilla chips and top off with some mango salsa, avocado sour cream and cotija cheese.
Walking Fish Tacos