This week we are blogging about some of our favorite Caribbean recipes. I am a huge fan of fish tacos. In Cancun we had some of the best fish tacos I have ever had. I have been trying to recreate them ever since we came home. In Cancun they had some of the best mango’s and salsa I have ever had. I would get their grilled fish, add some mango, some avocado and some fresh salsa. Top with a squeeze of lime and I had a fish taco I could eat every night of the week.


This past week I recreated a fish taco that brought me back to the sandy beaches and restaurants of Mexico. If you love fish tacos, this is a really fun and fresh version you have probably never had. The ripe, sweet mango gives such a great new flavor. I served these tacos with Ellen’s Pineapple Rice and we were all a HUGE fan!! The next day I ate the fish with the salsa spread over the fish with a side of rice and it was also delicious. This fish and salsa combo is great in a taco, or just topped over the grilled fish. Either way, these tacos will bring you to a warm, summer getaway–even if it’s just in your own back yard 😉

Caribbean Fish Tacos with Mango Salsa
Fish
  1. 2 lbs. tilapia fillets
  2. 2 limes juiced
  3. 1 tsp. paprika
  4. 1 tsp. salt
  5. 1/2 tsp. black pepper
  6. 1/4 cup olive oil
Mango Salsa
  1. 1 jalapeno pepper, diced
  2. Juice of 1 lime
  3. 1/2 red onion, diced
  4. 2 mangos, diced
  5. 1 red bell pepper, diced
  6. 1/4 cup cilantro, chopped
Sauce (optional)
  1. 1 cup mayonnaise
  2. 1/2 cup sour cream
  3. 1/4 cup cilantro
  4. 1 cup mango salsa (recipe above)
  5. Juice of 1 lime
  6. Dash of cayenne (or more if you like more spice)
  7. Salt and pepper to taste
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Instructions
  1. Marinate the fish in the above ingredients for 30 minutes, or up to 4 hours. Place on a cookie sheet lined with tinfoil. Broil on the middle rack of the stove for 8-12 minutes, or until fish is white and flaky.You could also grill the fish on a hot grill. Just form a dish-like pan with tin foil and place the fish in the foil. Place on the grill and cook until the fish is white and flaky. While the fish is cooking, prepare the mango salsa and sauce.
  2. Salsa: Dice and chop all of the salsa ingredients and place in a bowl. Use one cup of the salsa (optional) in the below cream sauce.
  3. Sauce: Place all of the ingredients into a blender or food processor and process until smooth. Season with more salt and pepper as needed.
  4. Tacos: Warm the tortillas in the microwave or on a hot griddle until warm and pliable. Place a piece of fish on the taco and top with the mango salsa and the cream sauce. Squeeze extra lime on top and garnish with extra cilantro. Serve warm.
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