1 lb of white fish (haddock, pollock, hake, flounder, or tilapia)
1 ripe mango, peeled and cubed
1 cup chopped cuke
1 small shallot, chopped
¼ cup chopped red pepper
½ cup chopped cilantro
1 lime, zested and juiced (1 large or 2 small)
1 chopped jalapeño (optional)
1 tsp cumin
1 tsp coriander
1 tsp chili powder
1 package corn tortillas or Paleo tortillas
For the Avocado Crema:
1 ripe avocado
½ lime, juiced
¼ cup cilantro, roughly chopped
½ tsp cumin
2 Tbsp Canola Oil
Salt and Sriracha, to taste
The first step is to marinate the fish while you prep the salsa. Sprinkle cumin, coriander, and chili powder on both sides of the fish, and then add 2 tsp lime juice and ½ the zest onto the fish. Let the fish rest.
Next, in a bowl, add the mango, cukes, shallot, red pepper, cilantro, jalapeño, rest of lime and zest to a bowl, and salt as desired. I would recommend about 1 tsp of salt. Mix together and let it sit while you cook the fish.
Mix all ingredients in the blender or chopper for the avocado crema, and blend until it is smooth and creamy. Add olive oil on the bottom of a skillet and bring the heat up to medium/high.
Once the oil is hot, add the fish and pan fry for 3 minutes on each side or until the fish is slightly flaky. Heat corn tortillas according to the package. Fill the tortillas with fish, mango salsa and avocado crema, and enjoy!
Recipe Credit: Private Chef Amy Kayne from 2Gether We Cook @b2gme
Pin recipe to your board for later!