Walking Fish Tacos

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Prep
Time
Total Time
Number Of
Ingredients
14
Servings6

Change up your next tailgate by making these delectable Walking Fish Tacos topped off with avocado sour cream, mango salsa and cotija cheese. Recipe developed by Chef Billy Parisi.

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
 
Directions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Nutrition Information
Calories: 621 View complete nutrition information
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