Description
These fish tacos with tropical fruit salsa are the perfect summertime meal. The fish is delicate and the tropical fruit salsa is juicy and fresh.
Ingredients
Units
Scale
- 1 pound wild-caught Mahi Mahi*
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons smoked paprika
- 1/8 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Soft corn taco shells for serving
- For Tropical fruit salsa:
- 1 mango, peeled, seeded, and chopped
- 2 kiwis, peeled and chopped
- 1 Roma tomato, seeded and chopped
- 1 avocado, peeled, pitted and chopped
- 1 serrano pepper, minced (seeded to adjust spiciness)
- 2 cloves garlic, minced
- Juice of 1/2 a lime
- Handful of fresh cilantro, chopped
- 1/4 teaspoon smoked paprika
- Salt to taste
Instructions
- For the fish: Preheat the oven to 350 degrees. Prepare a cookie sheet fitted with a drying rack.
- In a small bowl combine the spices and olive oil. Pat the fish dry with paper towels. Brush the spice and oil mixture on both sides of the fish.
- Bake the fish for 8 to 10 minutes, or until the fish is opaque and flaky. Remove from the oven and break into small pieces.
- While the fish is cooking make the tropical fruit salsa. Put the mango, kiwis, tomato, avocado, serrano pepper, garlic, lime juice and cilantro into a small bowl. Mix gently. Add the smoked paprika and salt. Adjust seasonings to taste. Set aside.
- Assemble the tacos by placing the fish onto warmed taco shells and topping with fruit salsa. Serve immediately.
- The fruit salsa can keep for 1 day covered in the refrigerator, but it is best eaten the same day.
Notes
*Other options beside Mahi Mahi would be any mild-flavored white fish, such as tilapia.
Adapted from: Half Baked Harvest
