If you want to change things up, you can always use taco filling in burritos or enchiladas.Īs for the sides, you can’t go wrong with creamy black beans, crunchy cabbage slaw, homemade guacamole-and, of course, a margarita or shandy to wash it all down. It's also great with avocado It will be easier to dice a mango that is still a bit firm, ripe, but not too soft. Looking for vegetarian taco recipes? From crispy pulled mushrooms to fried potato skins, we’ve got no shortage of creative, meatless taco-filling ideas. For some variations to this recipe fold in a cup of either some finely diced cucumber, red bell pepper, or jicama. Like with the pan, you’ll want to heat the oil over medium heat until it’s good and hot (but not smoking) before adding the fish. Flick in a few drops of waterif it sizzles, pops, and evaporates, the pan is ready for the oil. Get a taste of Mexican-Lebanese fusion with Puebla-style pork tacos (complete with chipotle peanut salsa), or go for the catch of the day with cheesy shrimp tacos. Preheat a large dry pan on the stovetop, for 2-3 minutes, over medium heat. Fire up the grill for laid-back, 15-minute fish tacos. Whether you’re starting with homemade tortillas and a from-scratch spice blend or store-bought taco shells and a store-bought pouch of taco seasoning, our favorite taco recipes offer a range of options. But it can be nice to have a guide as you plot your next taco night, and these recipes are all winners. Melt I Can't Believe It's Not Butter Spread in 12-inch nonstick skillet over medium-high heat and cook cod, turning occasionally, 4 minutes or. Season cod with chili powder and salt, if desired. Season to taste with salt, if desired set aside. For best flavor, let the salsa rest for 10 minutes or longer. Combine mango, avocado, onion, cilantro, garlic and lime juice in medium bowl. Add cilantro flakes, sour cream, Pico de Gallo, 1/2 tsp black pepper, and 1/4 tsp sea salt. In a bowl, cut avocado and remove the seed, then scoop insides into a small bowl. Taste and add salt and pepper, if needed. Season to taste with salt, and stir again. Cook each tortilla for a few minutes on each side until slightly golden brown, then set to the side. To make the salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.

Using a large spoon, stir the ingredients together. A taco can start with nearly anything delicious, tucked into a tortilla, topped with cilantro and a squeeze of lime. In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeo. Place about cup slaw on one half of each tortilla. To make slaw, stir together yogurt, cilantro, mayonnaise, lime juice, and remaining teaspoon salt in medium bowl. You might think the beauty of a taco recipe is that you hardly need one. Transfer fish to plate and let cool slightly.

Fish tacos with mango salsa recipe