My wife and I took a little trip down to coastal Florida last month, and we made this dish to get us ready for all the seafood and tropical flavours we were about to enjoy! To get ready, we bought some cod, avocados, and a mango…the key ingredients to make awesome Fish Tacos! From there, we sliced, seasoned, and broiled our cod, and we turned our mango and avocados into a spicy, fruity guac to serve as a topping for flavor and textural balance! In the end, these tacos served their purpose and were delicious!
Then, while we were actually on our trip, we doubled down on tropical seafood and made Red Grouper with Jalapeno Pineapple Chutney and Grit Crusted Mangrove Snapper.
Time: 35 Minutes
Ingredients:
- Fish of your choosing. We used Cod, but Tilapia would work well too.
- Habanero Powder (or cayenne powder)
- Ground Cumin
- Onion Powder
- Salt
- Avocado
- Mango
- Tomato
- Onion
- Lime Juice
- Greens of your choice. We used spinach, but lettuce would work too.
- Flour tortillas
Method:
- Peel and finely dice your avocado and mango, and place in a mixing bowl.
- Dice your onion and tomato, and add to the mixing bowl.
- Sprinkle your ground cumin, ground habanero or cayenne, and salt to the bowl.
- Squirt in a little lime juice, and mash by a fork until you have a chunky guacamole.
- Start heating your broiler on high heat, and line a broiling pan with nonstick foil.
- Pat your fish dry, and give it a sprinkle of cumin, habanero or cayenne powder, onion powder, and salt.
- Slice your fish into strips since you won’t be able to after cooking.
- Arrange your fish on the broiling pan, and broil for 8-12 minutes until it reaches a minimum internal cooked temperature of 145 degrees F and flakes nicely.
- As your fish cooks, slice your lettuce, and arrange it on your tortillas.
- When your fish is ready, remove it from the broiler, and place it in your tacos.
- Scoop your mango habanero guacamole next to your fish.
- Devour, and enjoy!
