by Mike Bradley
Fish tacos are one of my favorites! There are so many different ways to make them and I can’t help myself but explore as many as I possibly can. Whether they’re made with fried fish, grilled fish, pan seared… I find them all delicious. In this dish, I make a very sweet salsa that has its counterpoint for spiciness in the seasoning on the fish, which was pan fried.
Generally I start off with making the salsa since it is the most time consuming step. Most of the ingredients in this recipe can be adjusted to meet your own personal tastes. Like things a bit hotter? Add more jalapeño or perhaps even add some habanero. Like things sweeter? Add more pineapple. Have a thing for avocados? Double or triple that amount! It’s fun to experiment with salsa and how you can change the flavor around, so I usually do.
First things first, this is a chunky salsa, so no grinder or puréed stuff was used. Dice, then gently mix all the salsa ingredients in a medium sized bowl and add some lime juice (I’ve heard this can extend the freshness of the avocado in the mix but I’ve never had left overs so I can’t speak from personal experience).
On to the fish. Simply cube the fish, and add a small amount of canola oil and fish taco seasoning to a zip-top bag and give it a good shake (think “Shake ‘n Bake” – fish taco edition). I say use whatever brand your local grocery store carries because none of the “big” brands have a fish taco seasoning at our local grocery store.
Now you’re ready to serve. I always like to do tacos as a “make your own damn taco” kind of thing so I like to put all the fixins into bowls on the table to pass around. Place a few pieces of fish into each taco with a heaping amount of the salsa. Add whatever other toppings you may like (we didn’t use any others) and eat up!
I served the tacos with some refried beans and Mexican rice from Goya as sides. They worked quite well. We also prefer small flour tortillas from Mission, but you can use your favorite taco-sized tortilla shell.
Mahi Mahi Fish Tacos with Mango Pineapple Salsa Recipe
- 1 large tomato, cored and diced (1/3 inch cubes)
- 2 jalapeños, seeds removed and finely chopped
- 1 mango, diced (1/2 inch cubes)
- 1 3/4 cups pineapple, diced (1/2 inch cubes – equals about 1/3 of a whole pineapple)
- 1 avocado, diced
- Fresh cilantro to taste, stemmed
- Juice of 1 lime
- Gently mix all the salsa ingredients in a medium bowl and add some lime juice. Set aside or place in the refrigerator if you do not plan to eat it right away.
- Cut the pieces of fish into 1-2 inch cubes and place them into a large zip-top bag. Add a small amount of canola or vegetable oil and the fish taco seasoning to the bag, seal it and shake to fully coat all pieces of fish.
- Add the fish to a medium pan over medium heat with 1 tablespoon of oil and cook until well done.
- Place a few pieces of fish into each tortilla, topped with a heaping amount of the salsa.
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