Claire Corlett

Fish Food, Fish Tanks, and More
Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

1 lb of very fresh fish fillets – (Good fish for tacos are firm fish like swordfish or halibut), Salt and pepper, Olive oil, 1 doz corn tortillas (3 tortillas per person), Vegetable oil or butter (optional, depending on how you heat your tortillas), Salsa – (see Mango Salsa Recipe),1 ripe Avocado,Cabbage (or iceberg lettuce), Cider vinegar,Salt 150 g of corn flour, 150 g of white wheat flour (only wheat flour can be used), 50 g butter, 200 ml of hot water
0.5 tsp salt Mix in the bowl two kinds of flour, add salt. Pour in melted butter and hot water. Knead the dough, it should be soft and elastic. Cover with a towel and let stand for 15 minutes. Roll out the dough and make round tortillas with a diameter of up to 20 cm, attaching a plate. Trim jagged edges. Bake the tortillas in a dry pan without butter. When the first bubbles appear, immediately turn the tortilla over. Fry another 15-20 seconds until brown spots and remove from the pan. Prepare the salsa: Either use store bought or make your own. (See above link for Mango Salsa, which is especially good with fish.) Cook the fish: Rinse the fish fillets in cold water. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet.
Cooking time depends on the thickness of the fillets Assemble the fish tacos: I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own. If this video helped you, click like and subscribe to our channel. We are preparing recipes for delicious family cuisine.

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