Fish Tacos with Mango Sauce
Delicious fish taco recipe with mango sauce to enjoy this Lent.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 500 grams white fish fillet
- 1 teaspoon chile powder
- 1/2 teaspoons cumin powder
- 1/2 teaspoons oregano
- 1/2 teaspoons garlic salt
- 2 cups red cabbage, or green cabbage sliced lengthwise
- 1/2 cups queso fresco, crumbled (cotija)
- 2 mangoes, large, peeled and diced
- 1/4 cups red bell pepper, diced
- 2 green onion, the tops, finely chopped
- 1 tablespoon lime juice
- 1 tablespoon fresh cilantro, finely chopped
- 1 serrano chile, fresh, veinless and seedless, cut into thin, long strips
- tortillas, warm
Preparation
50 mins
0 mins
Low
- Preheat the oven to 200 degrees C. In a bowl, mix well the mango, red bell pepper, lime juice, cilantro, green onion tops, and green chili. Set aside.
- In a bowl, mix the chili powder, cumin, oregano, and garlic salt. Rub this mixture onto the fish fillets. Take two large sheets of wax paper and spray a little non-stick spray on them, place the fish fillets. We will fold the wax paper like a wallet, folding it and sealing the corners down. Place them on a baking tray and bake for 15 to 18 minutes.
- Remove from the oven and carefully open the pouches as hot steam will escape. Serve the fish on warm tortillas, cabbage, mango sauce, and crumbled fresh cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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