This recipe was posted awhile ago on an email list I subscribe to. When I asked Anna for permission to repost it she said she got the recipe from a friend who got it from a friend….you know how that goes! I have been wanting to post this for weeks….and I had to make it THREE TIMES in order to get a picture taken before it got eaten! Sometimes I just need to get dinner on the table and I don’t have time to stop and take a picture of the food. When that happens, I figure I will just snap a picture of the leftovers the next day when the light will be better anyway. Well, this happened twice, except when I went to take the picture the leftovers had disappeared! No lie! It just doesn’t seem like something that kids would gobble up, but really my family flips for these (except for the non-fish eaters….and I usually broil a little chicken for them)! After finally getting my picture, I can share the recipe with you! I made both salsas, but really they are the time consuming part of the recipe, so if you want to make just one, you can probably be happy with that as long as it’s the MANGO salsa. I LOVE the way the sweet of the mango goes with the fish….yummmm! Maybe I need to go make it a FOURTH time….
Fish Tacos, Black Bean Salsa & Mango Pico de Gallo:
Lay fillets of your favorite white fish (I usually use tilapia) on a cookie sheet. (You may know that I’m a fan of Silpat cooking sheets–notice they are NOT on the cookie sheet here–they cannot be used under the broiler! So….if I’ve made you a Silpat convert, don’t ruin them with this!) Season generously with salt, pepper, paprika, chili powder and garlic powder. Broil in oven (you could fry it up in a few tablespoons of oil, but broiling is so easy and tastes great too!). Break into finger sized pieces and serve in warmed corn tortillas with black bean salsa (recipe below), pico de gallo (recipe below), sour cream, avocados, sliced cabbage (a must!!), and lime wedges.
Black Bean Salsa:
2 c cooked black beans (1 can)
1 cup corn, roasted and cooled (again I just use a can)
1/2 red bell pepper, diced finely
1/2 bunch cilantro, chopped
1/4 bunch green onions, sliced thin
1/4 cup red onion, diced fine
2 Tbsp lime juice
1/3 tsp garlic, chopped
salt and pepper
Combine all ingredients and mix well. Taste for salt and pepper and adjust seasoning as needed.
Pico de Gallo
2 cups mango
1/8 c diced red onion
1 bunch cilantro
1/2 bunch chopped green onions
1/2 T sugar
3/4 tsp salt
1/4 T garlic
1 T lime juice
Combine all ingredients and mix well.