Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

This fabulous Fish Taco recipe packs all the food groups into one amazing lunchtime dish.

Step 1
Chop Scallion (1) , Yellow Bell Pepper (1) , and Red Bell Pepper (1) ; peel and mince Garlic (2 cloves) ; chop Fresh Cilantro (1/4 cup) and Mango (1) ; juice Orange (1) . You will need 1/2 cup of (each) chopped bell peppers for the salsa, and 1/2 cup for the quinoa and fish.
Step 1 of Fish Tacos with Mango Salsa Recipe: Chop Scallion (1), Yellow Bell Pepper (1), and Red Bell Pepper (1); peel and mince Garlic (2 clove); chop Fresh Cilantro (1/4 cup) and Mango (1); juice Orange (1). You will need 1/2 cup of (each) chopped bell peppers for the salsa, and 1/2 cup for the quinoa and fish.
Step 2
To make the Salsa and Sauce: In a medium bowl, combine the scallion, half of each bell pepper, half of the minced garlics, the cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (1/4 cup) , Lime Juice (1/2 tsp) and the other half of the minced garlics. Cover and chill.
Step 3
In a medium saucepan, combine Water (2/3 cup) with the Quinoa (1/3 cup) and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
Step 4
In a large nonstick saute pan, heat Lime Juice (2 Tbsp) over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
Step 4 of Fish Tacos with Mango Salsa Recipe: In a large nonstick saute pan, heat Lime Juice (1/8 cup) over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
Step 5
Sprinkle the Fish Fillets (1 lb) on both sides with Ground Cumin (1 tsp) , Salt (1/8 tsp) , and Ground Black Pepper (1/8 tsp) and add to the pan with the bell peppers. Add the remaining Lime Juice (2 Tbsp) and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
Step 5 of Fish Tacos with Mango Salsa Recipe: Sprinkle the Fish Fillet (1 pound) on both sides with Ground Cumin (1 teaspoon), Salt (1/8 teaspoon), and Ground Black Pepper (1/8 teaspoon) and add to the pan with the bell peppers. Add the remaining Lime Juice (1/8 cup) and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
Step 6
Gently tear the fish into bite-sized pieces. Add the Scallion (1) and Chili Powder (1/2 tsp) to the quinoa, then gently add the quinoa to the fish, and stir to combine.
Step 6 of Fish Tacos with Mango Salsa Recipe: Gently tear the fish into bite-sized pieces. Add the Scallion (1) and Chili Powder (1/2 teaspoon) to the quinoa, then gently add the quinoa to the fish, and stir to combine.
Step 7
To assemble tacos, warm the TortillaLand® Flour Tortillas (8) , then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cups) . Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.
Step 7 of Fish Tacos with Mango Salsa Recipe: To assemble tacos, warm the Whole Wheat Tortilla (8), then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cup). Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.
Step 8
Wrap the tortillas.
Step 8 of Fish Tacos with Mango Salsa Recipe: Wrap the tortillas.
Step 9
Serve with salsa and enjoy!
Step 9 of Fish Tacos with Mango Salsa Recipe: Serve with salsa and enjoy!

 

INGREDIENTS

  1. 2 Scallions
  2. 1 Yellow Bell Pepper
  3. 1 Red Bell Pepper
  4. 3 cloves Garlic
  5. ¼ Cup Fresh Cilantro
  6. 1 Medium Mango
  7. 1 Medium Orange
  8. ¼ Cup Greek Yogurt
  9. ½ Lime Juice
  10. ⅔ Cup Water
  11. ⅓ Cup Quinoa
  12. ¼ Cup Lime Juice
  13. 1 lb Fish Fillets
  14. 1 tsp Ground Cumin
  15. ½ tsp Chili Powder
  16. ⅛ tsp Salt
  17. ⅛ tsp Ground Balck Pepper
  18. 8 TortillaLand® Flour Tortillas
  19. 4 Cups Fresh Spinach

INSTRUCTIONS

  1. Chop Scallion (1) , Yellow Bell Pepper (1) , and Red Bell Pepper (1) ; peel and mince Garlic (2 cloves) ; chop Fresh Cilantro (1/4 cup) and Mango (1) ; juice Orange (1) . You will need 1/2 cup of (each) chopped bell peppers for the salsa, and 1/2 cup for the quinoa and fish.
  2. To make the Salsa and Sauce: In a medium bowl, combine the scallion, half of each bell pepper, half of the minced garlics, the cilantro, mango and orange juice. Cover and chill. In a small bowl, combine the Greek Yogurt (1/4 cup) , Lime Juice (1/2 tsp) and the other half of the minced garlics. Cover and chill.
  3. In a medium saucepan, combine Water (2/3 cup) with the Quinoa (1/3 cup) and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender. Set aside.
  4. In a large nonstick saute pan, heat Lime Juice (2 Tbsp) over medium heat. Add the red and yellow bell peppers and minced Garlic (1 clove) and cook for about 4 minutes.
  5. Sprinkle the Fish Fillets (1 lb) on both sides with Ground Cumin (1 tsp) , Salt (1/8 tsp) , and Ground Black Pepper (1/8 tsp) and add to the pan with the bell peppers. Add the remaining Lime Juice (2 Tbsp) and cook, turning once, for 5 minutes per side, or until the fish flakes easily.
  6. Gently tear the fish into bite-sized pieces. Add the Scallion (1) and Chili Powder (1/2 tsp) to the quinoa, then gently add the quinoa to the fish, and stir to combine.
  7. To assemble tacos, warm the TortillaLand® Flour Tortillas (8) , then spread 1 tablespoon of the garlic-lime sauce on each warm tortilla. Top with approximately ½ cup of the Fresh Spinach (4 cups) . Arrange ¼ cup of the quinoa-fish mixture down center of each tortilla.
  8. Wrap the tortillas.
  9. Serve with salsa and enjoy!

For TortillaLand® Fresh Ready to Cook Tortillas:

  1. Preheat a non-stick pan to medium heat (440ºF). No butter or oil required.
  2. Place tortilla in a pan and cook for 30 seconds until slightly golden and tortilla begins to puff.
  3. Turn tortillas over, and cook for an additional 30 seconds. Cook thoroughly before eating. Caution: tortilla will be hot. Enjoy!

Keep refrigerated until ready to use. Do not mix cooked and uncooked tortillas. Try cooking the tortillas on the grill or BBQ - grill tortillas until they have grill marks on both sides.

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