The Domestic Curator: Fresh Fish Tacos with Mango Salsa and Chipotle Lime Sauce

Nine years ago this summer I ate my very first fish taco. We were on vacation in Cozumel, Mexico. We stopped at a little cantina in San Miguel de Cozumel for a "bottle" of coke and noticed the sweet smell of fresh fish cooking. The Porters are lovers of seafood, any kind. I am not too crazy about anything that is overly fishy tasting....I may have mentioned this before. The longer we sat there in the shade we just couldn't resist the aroma of grilled fish and ordered a plate of fish tacos, the house specialty.

That was such a great day, not a cloud in the sky. Our table looked out over the Caribbean Sea, sand under our feet, salt air filling our lungs and a wonderful lazy breeze keeping us cool as we waited for our tacos. When they arrived I was struck by how 'simple' they looked. Flour tortillas filled with light green cabbage that was chopped lacy thin, topped with fantastic looking huge chunks of grilled fish with wedges of lime on the side.

Needless to say the four P's were hooked. On the fish tacos. It's funny how something so simple can be so wonderful. Not sure if it was the setting, but is couldn't possibly have been more perfect. Sea, sun and sand with a side of Fresh Fish Tacos! And a can of Coke.

I love mangoes. I love limes. I love cilantro. Combine them altogether in this sweet and spicy salsa and it will send your fresh grilled fish tacos over the top! Oh so delicious! Choose fish that is readily available and fresh. Mahi Mahi, Tilapia, I like to use a good firm white fish, one that won't fall apart while grilling, but yet stay tender and flaky. This recipe is my version of a great fish taco. Read it, cook it, try it.....if you like. Assembled either way, fancy or plain, this is a wonderful way to eat fish, trust me on this.

Fish Tacos with Mango Salsa

&

Chipotle Lime Sauce

INGREDIENTS

For Fish: For Mango Salsa:
1 lb. firm white fish 1 red bell pepper, seeded and chopped
2 Tbsp. canola oil 1/2 small red onion, finely chopped
4 Tbsp. fresh lime juice 1 jalapeno pepper, seeded and diced
3 Tbsp. finely chopped cilantro 2 ripe mangoes, peeled and chopped
1/2 tsp. chipotle chile powder 1 handful cilantro, chopped
1/2 tsp. salt 1 cloves garlic, minced
10 flour tortillas Juice of 1 lime
Salt to taste

For Lime Sauce: Toppings:
1/2 cup sour cream 1 bag pre-shredded green cabbage
2 tablespoons fresh lime juice Avocado, thinly sliced
Zest of 1 lime Mango Salsa
1 chipotle chiles in adobo sauce, Lime Sauce
finely chopped Extra lime wedges
1 garlic clove, finely chopped
Salt

WHAT TO DO

Prepare the fish marinade by combining the fresh lime juice with all other ingredients. Add the fish and marinade to a zip lock bag, turning to coat. Leave to marinate while you prepare the Mango Salsa and Lime Sauce.

Prepare the lime sauce by combining all ingredients in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and place on medium heat grill. Cook for 5-8 minutes depending on the thickness of your fish. Turn fish and cook another 2-3 minutes. Remove from grill and let rest for a few minutes. Warm the tortillas. Set out individual bowls of the Lime sauce, Mango salsa, sliced avocado, shredded cabbage and lime wedges.

For each individual taco, place some of the fish, breaking off chunks of the cooked fillets, on a tortilla, drizzle with the lime sauce, and top with cabbage, mango salsa and avocado.