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Two-Handed Fish Tacos with Mango Salsa


Description

Make your game-day watching party a real fiesta with this fish taco recipe featuring Del Monte’s Mangos!


Ingredients

  • 4-6 filets, Treasures from the Sea Encrusted Tilapia, frozen (I used parmesan)
  • 10 corn tortillas, warmed

2-Minute Mango Salsa

  • 1 can Del Monte Mangos, diced and drained
  • 1 package pico de gallo (found at Walmart or you can make yourself)
  • 1 cob of corn off the cob, fresh and uncooked

Avocado Sour Cream/Crema

  • 1 cup sour cream (or plain greek yogurt)
  • 2 avocados, smashed

Citrus Slaw

  • 1 bag shredded cabbage
  • 1 tablespoon fresh lime juice
  • 2 tablespoons cilantro, chopped
  • 1-1.5 cups of feta or cojita cheese

Instructions

  1. Combine all slaw ingredients into a bowl and place in fridge to marinate flavors.
  2. Meanwhile, fry/bake the fish as directed on package. Once completed, slice into strips or bite-sized pieces.
  3. Next, mix mangos, pico and corn into a bowl.
  4. Then, mix mashed avocados and sour cream into a bowl.
  5. For taco bar, place fish, slaw, salsa, cream and cheese into separate bowls for guests to create their perfect taco.
  6. Enjoy!

Notes

My favorite way to layer the taco is: fish, slaw, salsa, cream and then cheese.