Community Corner
Fish Tacos with Mango-Avocado Salsa & Cilantro Cream
Take a vacation at your dinner table with these tacos!
Every year about this time I start to crave a tropical vacation—white sandy beach, a colorful cocktail complete with a tiny, paper umbrella and platters crowded with fresh, tropical fruit.
Vacation’s still a few months away for me so I look to my dinner table for an edible adventure that transports me to a warmer place. Fish Tacos with Mango-Avocado Salsa & Cilantro Cream fit the bill.
They’re a cinch to prepare. Choose a thin, white fish for this recipe (I use tilapia) for quick cooking. Both the salsa and the cilantro cream (sounds fancy, but it’s just flavored sour cream) can be prepared ahead.
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They’re a nice combo with the fish, but don’t be afraid to take a shortcut by purchasing a quality prepared salsa or using plain sour cream. I like to prep the fixin’s and let my family assemble their own tacos.
Fish Tacos with Mango-Avocado Salsa & Cilantro Cream
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Makes: 6 to 8 tacos
For Fish:
¾ cup cornmeal
½ teaspoon ground cumin
Salt and pepper
3 tablespoons vegetable oil
1¾ pounds tilapia fillets or other thin, white fish fillets
For Mango-Avocado Salsa:
1 medium mango, diced
1 medium avocado, diced
¼ cup finely-diced red onion
¼ cup cilantro, chopped
2 tablespoons freshly-squeezed lime juice
¼ teaspoon salt
1/8 teaspoon ground black pepper
For Cilantro-Lime Sour Cream
1 cup sour cream
2 tablespoons cilantro, chopped
Zest of one lime, finely grated
½ teaspoon freshly-squeezed lime juice
1/8 teaspoon ground cumin
Minced jalapeno or jalapeno pepper (optional)
Salt and pepper, to taste
8 taco shells
Shredded lettuce
Prepare the fish:
Whisk the cornmeal and cumin together on a large plate. Rinse the fish in cool water and pat it dry with paper towels. Sprinkle the fish generously with big pinches of salt and pepper. Dredge the fish in the cornmeal so that it’s evenly coated. Shake it gently to remove any excess.
Heat the vegetable oil in a large sauté pan over medium heat. Add the fish to the oil and cook until golden brown, about 4 minutes per side. Remove the cooked fish from the pan and let it drain on paper towels.
Prepare the salsa:
Combine all ingredients in a medium bowl and toss until well-mixed and evenly coated.
Prepare the cilantro-lime sour cream:
Stir all ingredients together in a medium bowl until well mixed. Season to taste with salt and pepper.
Assemble the tacos:
Line the taco shells with the shredded lettuce. Cut the fish into strips and add it to the taco shells. Top the fish with the salsa, then the sour cream.