Tacos could be the most versatile meal. They can be meat-based, veggie-based or seafood-based. They’re great for active families in hot summers with little work but assembly needed, yet perfect for warming up cold winter nights with hot and spicy ingredients. And, you can stuff your tortillas or shells with just about anything in your imagination, really. But probably the most appealing element to taco time is that these flavorful pockets are pleasing to the eye. With colorful combinations including fresh green cilantro, smokey-red salsa, and in this recipe, cooling mango, your eyes tell you it’s time to dig in!
Armed with Escoffier Chef Instructor Scott Cohen famous fish tacos recipe, you’re ready to take your Taco Tuesday to the next level! His recipe includes these fresh and colorful ingredients that we noted above, including avocado, tomato, and mango, plus more!
Fish Tacos
Ingredients
- 3 each Flour tortillas
- 4 oz Redfish cut into 3 strips
- 1 tbsp Jalapeno small dice
- 1 tbsp Red onion lyonnaise cut
- 1 tbsp Shredded lettuce
- 1 tbsp Diced tomatoes
- 1 tbsp Diced avocado
- 2 tbsp Diced mango
- 1 tbsp Cilantro leaves torn
- 1 tsp Spanish paprika
- ¼ tsp Garlic powder
- Salt and pepper to taste
- 3 Lime wedge
- 2 oz Olive oil
- 3 tsp Crema or sour cream
Directions
- Cut fish into 3 strips.
- Season with Spanish paprika, garlic powder, and salt and pepper to taste.
- Heat the skillet with a few drops of oil, and mark the tortillas lightly color on each side and cover with towel reserve.
- In the same skillet heat the rest of the oil until lightly smoking over hot medium-high heat, and sear fish for 1 minute on each side until cooked medium about 2-3 minutes tops.
- Place the fish on each tortilla on the bottom half and garnish with jalapeno, red onion lettuce, tomato, avocado, mango, and cilantro.
- Spoon with sour cream or crema, and fold in half and serve with a lime wedge. Enjoy!
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