Mango Fish Tacos

For a while now I have wanted to start a simple cooking blog. Lately I have been spending way too much time reading recipes, inventing recipes, and thinking about how I can improve tonight's dinner. While I love the beautiful cooking blogs that are filled with funny anecdotes and gorgeous mouthwatering pictures of every ingredient, my blog is going to be pretty simple. With graduate school and adjusting to marriage, I probably shouldn't even be blogging! All that said most of these recipes really can be done with little time and on a budget. You just have to plan for them!

                                               

Bill and I went to Cancun for our honeymoon and ever since we have been craving "real" Mexican food! One thing I realized is that they don't really use a lot of flour tortillas or cheese. Everything tasted so fresh!

I made these for Bill and he liked them so much I decided to make them for my parents when they came to visit this week! We enjoyed them again.

Mango Fish Tacos

• Corn tortillas
• Olive oil
• Mangoes
• Cilantro
• Sliced Cabbage (slaw mix by the lettuce)
• Brown Sugar
• Ranch Dressing
• 2 Limes
• Tilapia
• Cajun Seasoning
• Cumin
• Garlic
• Crisco Cooking Spray
• Butter
• Vinegar

Fish: Make the marinade for your fish by combining, six tablespoons of olive oil and two tablespoons of lime juice, one tablespoon of lime zest, 2 teaspoons of cumin, and 1 teaspoon of minced garlic. Place fish in marinade (you can do this earlier in the day but don't have to). Wash mangoes and cut into cubes. Melt two tablespoons of butter in your skillet. Preheat oven to 400 degrees. Cook mangoes on medium high heat until tender (ten minutes). Place fish ( make sure you baste the sides with the fresh cilantro and lime) in skillet and shake 1 teaspoon of Cajun seasoning on fish to blacken. Place corn tortillas (8) on cookie sheet and spray with cooking spray. Place in oven for ten minutes until small bubbles form on tortilla.

Cook fish for seven minutes or until flakey. Flip sides half way through. Break fish when done cooking into pieces.

Slaw:  1 1/2 tablespoons of ranch, 2 teaspoons of vinegar and 1 tablespoon of brown sugar. Whisk together and then combine 1 1/2 cups of slaw mix.

Assemble tacos: Place fish and mangoes on tortillas. Then place a tablespoon of slaw and sometimes I put a little bit of salsa on top.

Enjoy! I served this with Mexican rice (added in frozen peas) and fresh salsa and chips.