Fish Tacos with Mango Salsa

Editor’s Note: This recipe is courtesy of Patricia Smith. Her husband Steve is a full-time charter fishing guide.

“We keep trying to come up with interesting ways to cook fish,” Patricia explained. “Steve fishes a lot. We eat fish grilled, fried, in courtbouillon, topped with crabmeat or etouffée, and fish patties served over angel hair pasta. Our favorite is fried, but how many times can you do that?

“We started seeing fish tacos on ‘shi-shi’ menus and decided to make our own. We got together in our home with two other couples who are good cooks, and started chopping and dicing. Together, we came up with this recipe.”

Steve prefers flour tortillas, Patricia’s preference is for corn tortillas. Either may be used. Parsley may be substituted for cilantro for those who can’t abide the aromatic taste of cilantro. Speckled trout are often the fish of choice for Patricia because Steve catches so many, but any mild, white-fleshed fish is suitable.

INGREDIENTS:

1 mango, peeled, seeded, and diced

1/2 purple onion, chopped

1 tbsp chopped cilantro

1/2 jalapeño pepper, seed and finely chopped

1 tomato, diced

4 green onions, chopped and divided

1/2 bell pepper, chopped

Juice of one lime + 1 tsp lime juice

2 14-oz bags angel hair coleslaw or 1 head of cabbage, finely shredded

2 tbsp olive oil

2 tbsp finely chopped parsley

1/2 3-oz bag uncooked ramen noodles, crushed

Salt and pepper to taste

2 lb fish fillets

Vegetable or olive oil

4 tbsp melted butter

1 tsp lime juice

12 soft tortillas

PREPARATION:

Mix the mango, onion, cilantro, pepper, tomato, half of the green onions, bell pepper, and juice of 1 lime in a bowl. Set the salsa aside and allow it to rest for at least 1 hour. Mix coleslaw, olive oil, parsley, ramen noodles, salt and pepper in a bowl and set aside. Season the fish fillets with salt and pepper. Sear the fish until completely done in a non-stick pan or on a griddle with just enough oil to keep the fillets from sticking. Mix 1 tsp. lime juice with the melted butter and brush the mixture lightly on the tortillas. Heat the tortillas in the pan or on the griddle. Place a fish fillet on half of each tortilla. Dress liberally with coleslaw and finish with mango salsa. Fold the undressed half of each tortilla over the fish, slaw and salsa and serve. Serves 4.