- 3/4 cup chopped, peeled mango or peach
- 1/2 medium red sweet pepper, seeded and finely chopped
- 2 tablespoons thinly sliced green onion
- 1/2 jalapeno chile pepper, seeded and finely chopped
- 1 1/2 teaspoons olive oil
- 1/4 teaspoon finely shredded lime peel
- 1 1/2 teaspoons lime juice
- 1 1/2 teaspoons vinegar
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan.
Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa. Makes 4 servings
Mango Salsa In a medium bowl combine mango or peach; red sweet pepper; green onion; jalapeno chile pepper; olive oil; lime peel; lime juice; vinegar; salt; and black pepper. Makes 1 cup.
Shared Kitchens of Tampa hopes you had a wonderful Christmas, it went by way too fast didn't it? Since you most likely indulged last week how about starting this week a little lighter - Fish Tacos!! You can use the mango salsa recipe below or purchase prepped salsa.
Hello and welcome to the Shared Kitchens of Tampa blog. My name is Ben and I run the kitchen. Feel free to email me anytime to schedule a tour or with any questions. Thank you for visiting. Let's Cook!!