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How to cook delicious fish tacos with mango avocado salsa

Cook Delicious Fish Tacos With Mango Avocado Salsa

12
STEPS
INGREDIENTS
Add your fish. I simply cut them into equal sizes, about 3 inches all around. Makes cooking time short.

Add your fish. I simply cut them into equal sizes, about 3 inches all around. Makes cooking time short.

All your seasonings down to the 2 teaspoons of oil.  add them into the bowl with the fish and toss. Set in fridge until ready to cook

All your seasonings down to the 2 teaspoons of oil. add them into the bowl with the fish and toss. Set in fridge until ready to cook

Next we are going to make our mango avocado salsa this shows two jalape\u00f1os and avocados but we only used one. The mango didn't yield as much fruit as I expected.

Next we are going to make our mango avocado salsa this shows two jalapeños and avocados but we only used one. The mango didn't yield as much fruit as I expected.

This is so easy and is all prep work! Dice mango. Get as much fruit as you can put it in the bowl

This is so easy and is all prep work! Dice mango. Get as much fruit as you can put it in the bowl

Chopped jalape\u00f1o in the bowl

Chopped jalapeño in the bowl

Diced avocado in the bowl

Diced avocado in the bowl

Chopped cilantro in the bowl

Chopped cilantro in the bowl

Peel of the first layer or two of cabbage that has dirt.

Peel of the first layer or two of cabbage that has dirt.

Bam!

Bam!

Now dice up about a cup worth of the cabbage and guess what

Now dice up about a cup worth of the cabbage and guess what

Add it to the bowl

Add it to the bowl

Now take the lime, roll it on the counter a bit, releasing the juice. Zest it and juice it into the bowl

Now take the lime, roll it on the counter a bit, releasing the juice. Zest it and juice it into the bowl

Like so

Like so

Lastly dice the half bell pepper and garlic clove and add it to the bowl

Lastly dice the half bell pepper and garlic clove and add it to the bowl

Add the teaspoon of salt as well. Mix and put in the fridge until serving time. This lets the flavors meld.

Add the teaspoon of salt as well. Mix and put in the fridge until serving time. This lets the flavors meld.

Ok next, we are going to make a chipotle crema. Again very easy but tons of flavor!

Ok next, we are going to make a chipotle crema. Again very easy but tons of flavor!

Not shown here but in supply list the lime and salt/ pepper.

Not shown here but in supply list the lime and salt/ pepper.

Simply add everything to a blender and blend together. Put in fridge until dinner time!

Simply add everything to a blender and blend together. Put in fridge until dinner time!

If you have squeeze bottles add your chipotle crema to it. I always keep 3 or 4 of these around for sauces.

If you have squeeze bottles add your chipotle crema to it. I always keep 3 or 4 of these around for sauces.

Our last piece to the puzzle promise!!! Our pickled red onion. Again easy to make, this whole recipe is about prep work and is super simple

Our last piece to the puzzle promise!!! Our pickled red onion. Again easy to make, this whole recipe is about prep work and is super simple

Slice your onion

Slice your onion

It the onion, vinegar, salt and sugar to a pot, and enough  water just to cover. Being to a boil and boil 8 minutes and turn of the heat and let it sit

It the onion, vinegar, salt and sugar to a pot, and enough water just to cover. Being to a boil and boil 8 minutes and turn of the heat and let it sit

Beautiful color!

Beautiful color!

Ok time to cook! You can grill outdoors if you like, I was out of charcoal... Boo!  So cook anyway you like. Here is my foreman preheated and cooked 3-4 minutes until firm I only flipped it once.

Ok time to cook! You can grill outdoors if you like, I was out of charcoal... Boo! So cook anyway you like. Here is my foreman preheated and cooked 3-4 minutes until firm I only flipped it once.

Set them on a plate. And get your tortillas ready. I had some store bought ones I wanted to use. Or you can make your own. Heat up shells.

Set them on a plate. And get your tortillas ready. I had some store bought ones I wanted to use. Or you can make your own. Heat up shells.

Bam! Some chipotle crema on the bottom, the fish, the mango avocado salsa, pickled onion and a bit more crema!! Enjoy Check out my other guides and Facebook! The love of culinary creations. Thanks!!!

  • 2 pounds fish mahi mahi
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoons adobo or seasoned salt
  • 1 teaspoon salt
  • Pepper
  • Juice of half a lime
  • 2 teaspoon oil
  • 1 large mango diced
  • 1 large avocado diced
  • 1 large jalapeño seeded and diced
  • 3 tablespoons of cilantro chopped
  • Half a red bell pepper chopped
  • 1 clove of garlic minced
  • Zest and juice of one lime
  • 1 cup chopped cabbage
  • 1 teaspoon of salt
  • 1 cup Mexican crema
  • 2 chipotles in adobo sauce and
  • 2 teaspoons of the adobo sauce
  • 2 table spoons chopped parsley
  • Juice of 1 lime and zest of half the lime
  • Salt and pepper to taste
  • One large red onion thinly sliced
  • 1 cup apple cider vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Water