Phenomenal Phoods

Fish Tacos with Mango Salsa

Ingredients:

For the Mango Salsa

• 1 mango, peeled and diced
• 2 bell peppers (any colour), diced
• 1 jalapeno, seeded and diced
• 1/4 cup chopped cilantro leaves
• Juice of 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• 1/4 teaspoon red pepper flakes

For the Yogurt Sauce

• 1/2 cup plain Greek yogurt
• Juice of 1 lime
• 1 Tablespoon rice vinegar
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Dash of hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

For the Fish Tacos

• 1 lbs white fish like tilapia or mahi mahi (I used mahi mahi)
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• Olive oil, for brushing
• Corn or flour tortillas
• Avocado, cilantro, jalapenos, etc. for serving

For the Roasted Corn & Black Bean Salad

• 2 ears corn
• 1 packet taco seasoning (about a tablespoon per ear of corn)
• 1 can black beans, drained and rinsed
• 1/3 cup cherry tomatoes, halved
• 2 green onions, sliced
• 1/3 cup crumbled Cotija cheese
• 1 jalapeno, seeded and minced
• 1/2 avocado
• Handful of cilantro
• Juice of 1-2 limes, to taste
• 1/4 cup olive oil
• 1/2 teaspoon red pepper flakes
• Salt and pepper, to taste

Instructions:

For the Mango Salsa:

1. Combine all ingredients and let sit in the fridge until ready to serve.

For the Yogurt sauce:

1. Whisk together all ingredients and set aside.

For the Fish tacos:

1. Preheat oven to 375 degrees F.
2. Combine the spices in a small dish.
3. Brush each fish fillet with olive oil and rub with the spice mixture.
4. Bake at 375 degrees F. for 10 minutes or until flaky.
5. Heat tortillas for 30 seconds each on a pan over the stove or in the microwave.
6. Top each tortilla with some of the fish, mango salsa, the yogurt sauce, sliced avocado and any other toppings you like such as fresh cilantro, lime wedges, jalapeno slices, etc.

For the Roasted Corn & Black Bean Salad

1. Preheat oven to 400 degrees F. Rub butter on the corn and sprinkle with taco seasoning.
2. Roast corn for 20-25 minutes or until tender when poked with a fork.
3. Meanwhile, toss together black beans, crumble cotija cheese, sliced green onions, halved cherry tomatoes and a minced jalapeno.
4. Once the corn is roasted and cooled slightly, cut it off of the cob and add to the salad.
5. Blend the avocado, cilantro, lime juice, olive oil, and red pepper flakes in a food processor or blender until smooth. Season with salt and pepper, to taste, and toss with the salad.