Walking Fish Tacos
30Prep Time Minutes
30Total Time Minutes
14Number of Ingredients
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
|% Daily Value|
|Total Fat||33 g||51%|
|Saturated Fat||7 g||37%|
|Dietary Fiber||8 g||30%|
|Vitamin C||31 mg||51%|
|Vitamin A||1236 iu||25%|
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.