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July 6, 2012 / Food Follower

Feisty Fish Tacos

Though these fish tacos have no heat (i.e. peppers), their flavor speaks for itself. Crunchy, sweet, and healthy, these tacos are perfect for a summertime lunch or dinner.

What You’ll Need

  • Half a pound of halibut (or another flaky white fish) seasoned with salt and pepper
  • 1 mango cubed into small pieces
  • 1/2 jicama chopped into thin slices
  • 1 grilled corn sliced off the cob
  • 1/2 red onion sliced thinly
  • 1 finely sliced scallion
  • 2 limes
  • 1/4 naval orange, juiced
  • A litte salt and pepper
  • 1/2 cup black beans
  • 4 flour tortillas (click here for recipe from previous post)
  • 1 1/2 tablespoons canola oil
  • Directions
    1) Squeeze 1/2 lime over seasoned fish. Heat canola oil on a grill pan under medium heat. (Make sure to wait till the pan is hot, so that the fish gets a nice sear).
    2) Once the fish is cooked (it should take 3-4 minutes on each side), flake the fish with a fork.
    2) Meanwhile, in a bowl, combine mango, jicama, corn, red onion, scallion, the juice from 1/2 lime, orange juice, and a dash of salt and pepper.
    3) If tortillas are cold (or room temperature), heat them in a hot cast iron pan for 15 seconds.
    4) Divide fish accordingly and put in the tortillas. Serve with mango and jicama salsa, black beans, and leftover lime.

    Yield: 4 tacos (My family eats 2 tacos each).



    Leave a Comment
    1. dockfam / Jul 6 2012 8:10 pm

      Just reading the ingredients makes my mouth water! Yum!!

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