Chef Shelagh's Fish Tacos

Chef Shelagh's Fish Tacos

Yield: Serves 4

Ingredients

2 ripe but firm mangos, diced

1 ripe but firm avocado, diced

1 small red onion, diced

1 tomato, diced

Juice of 1 lime

Salt

Pepper

680 grams flaky white fish, such as Tilapia, Cod, Snapper or Haddock

2 tbsp Spice Trader Barbecue Fish Rub

1 tbsp olive oil

Cilantro

Lime wedges

8 corn tortillas

Directions

1. Salsa: In a medium bowl, gently toss together the diced mango, avocado, red onion, tomato and lime juice. Season with salt and pepper to taste.

2. Fish: Pat the fish dry. Rub with olive oil and sprinkle with The Spice Trader Fish Rub on both sides. Heat cast iron pan over medium-high heat on the grill or stove top. Firm fish can be placed directly on the grill. Place fish in pan or on a well-oiled grill and cook until opaque, about 4 minutes per side. Transfer to a plate and flake with a fork.

3. Warm each tortilla in a dry skillet or grill about 30 seconds per side. Keep tortillas warm in foil or a tortilla warmer while you heat remaining tortillas.

4. In each tortilla, place some flaked fish and top with salsa, cilantro leaves and a squeeze of lime.

 Find the cooking essentials needed to cook this recipe here.