These tacos were BOMB! In honor of #tacotuesday , I’m dedicating these to my Mama, cause my girl loves “fried” fish. These were more pan seared but who cares?! And YES, these are just as tasty if you prefer to grill or bake your fish instead. Believe it or not, I sort of have a love-hate relationship with fish. I know it's good for me and it does tend to hold tons of flavor but mostly, it's not my go-to protein.
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However, there are times, where I crave fish and mostly I'd prefer them in a taco and this recipe is one of my favorites! I'm a sucker for the salty/sweet combo and this dish fits that bill. Prep is pretty easy but set aside maybe 10 . minutes or so to chop all your veggies and fruit. There's several layers to this dish that really sets it apart from your average at home taco night.
I struggled to name this dish, it has so many flavorful layers that you don’t want to leave out in the recipe title. Pan seared cod, fresh mango salsa topped with avocado-cilantro dressing, JEEZ! I love sauces? Have you read the fun facts about me on my page here? I talk more about my crazy love affair with sauce and other quirky things about me.
Let me walk you through this tasty experience. Try not to nibble as much as I did while preparing everything. Let's prepare the avo-cilantro dressing first, it tastes best if we let it sit in the fridge and marinate while the rest is being prepared. In a small/medium bowl add greek yogurt (or sour cream), ripe avocado, cilantro, dry ranch seasoning, fresh lime juice and salt and whisk. Add salt and pepper to taste and 1 teaspoon at a time to get desired consistency (if paste is too thick) cover and refrigerate until ready to serve.
Next, roughly chop mango, red onion and cilantro. Add ingredients to a medium sized bowl, add honey and stir. Adjust taste with salt and pepper. Cover and set aside until ready to serve.
Now on to the fish! Clean and cut cod into ½ inch thick slices (long enough to fit length of tortilla). Season fish “sticks” with lemon-pepper seasoning. Heat pan to medium/high heat and add oil to pan. Season flour with your favorite seasoning blend and mix. Coat fish “sticks” with flour and sear until golden brown.
During this step, clean and slice radish. In a medium sized pan, warm and crisp tortillas (about 15 seconds per side). Assemble tacos: tortilla, fish “sticks”, avocado-cilantro dressing, radish and top with mango salsa and enjoy!
To see how I made this tasty recipe, click here.
Fish Tacos + Mango Salsa with Avo-Cilantro Dressing
Ingredients
Avo-Cilantro Dressing
- ⅓ cup Greek Yogurt or Sour Cream
- 1 ripe Avocado
- ¼ cup Cilantro
- 1 tb Dry Ranch Seasoning
- ½ Fresh Lime Juice
- Salt + Pepper to Taste
Mango Salsa
- 1 ripe Mango
- ½ small Red Onion
- ¼ cup Cilantro
- 1 teaspoon Honey
- Salt + Pepper to Taste
- 1-1 ½ lb Cod Fish
- 2 teaspoon Lemon Pepper Seasoning
- 1 tsp Favorite Seasoning Blend
- ½ cup Flour
- 1 Radish
- ¼ cup Olive Oil
- 6-8 Flour Tortillas
Instructions
Avo-Cilantro Dressing
- Blend all ingredients, add 1-2 teaspoon of water gradually to get desired consistency.
Mango Salsa
- Roughly chop mango, red onion and cilantro.Add chopped ingredients to a bowl.Add honeySalt + Pepper to taste and stir.
Fish Tacos & Assembly
- Clean and cut fish into ½ inch thick slices (long enough to fit length of tortilla).
- Season fish “sticks” with lemon-pepper seasoning.
- Heat pan to medium/high heat and add oil t pan.
- Season flour with favorite seasoning blend and mix.
- Coat fish “sticks” with flour and sear until golden brown. 1. During this step, clean and slice radish.
- In a medium sized pan, warm and crisp tortillas (about 15 seconds per side).
- Assemble tacos: tortilla, fish “sticks”, avocado-cilantro dressing, radish and top with mango salsa.
To see how I made this tasty recipe, click
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