Caribbean Dream Fish Tacos
During one spring break, my family and I took a cruise around the Caribbean. While we were on the ship, my grandmother mentioned again and again how tasty flying-fish sandwiches are. We thought she was crazy to believe in flying fish! True enough, when we got to Barbados, we saw some flying fish. These fish actually jump out of the water, fly for a short distance, fall back into the water, and then do it all over again. Later that day, we visited a restaurant in a little shack on the beach. Of course we ordered flying-fish sandwiches, which were crispy, flaky, light, and delicate. Obviously, we don’t have flying fish in the United States, but those memories inspired me to create my own version of the fish dish. I wanted to take the flavors of the Caribbean and incorporate them into my own tacos. The topping combines three of my favorite flavors—the sweetness of mango, the creaminess of avocado, and the tartness of lime—to create a colorful salsa that goes well with fish, chicken, and salads. This is also great with tortilla chips!
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
- 1 tbsp olive oil
- 1 lb tilapia fillets (or another lean white fish, such as cod or halibut)
- 5 corn tortillas (or flour, if you prefer)
- 2 limes
- 1 avocado, peeled, pitted, and sliced
- ½ head of cabbage, shredded
- 5 tbsp Mango Lime Salsa (recipe follows)
- 1 ripe mango, peeled, pitted, and small diced (about 1 1/2 cups)
- ½ medium red onion, finely chopped
- 1 jalapeno, finely chopped (include ribs and seeds for a hotter taste)
- 3 tbsp fresh cilantro, chopped
- 3 tbsp fresh lime juice
- ½ avocado, peeled, cored, and small diced
- ½ tsp salt
- ½ tsp pepper
To Make the Tacos:
Heat the oil in a frying pan over medium heat.
Place the fish in the pan and cook for 2 to 3 minutes on each side. Use a fork to check the fish. It should be flaky and milky white when done. Overcooking will cause it to be dry and tough.
Divide the fish into five servings.
Place one serving of fish on each tortilla.
Squeeze the limes over the fish, add the avocado slices, and top with the shredded cabbage and Mango Lime Salsa.
To Make the Salsa:
Combine all of the ingredients except the salt and pepper in a bowl.
Season with salt and pepper.
Serve with tortilla chips or on Caribbean Dream Fish Tacos.
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