Seared Fish Tacos with Mango Avocado Salsa
If there ever is a meal that makes everyone around the dinner table happy, it’s tacos. I don’t believe this just pertains to families with young children, adults love tacos too. Say, “Come and get it. Tacos for dinner”, friends young and old will pick up their step and chassé over to the dinner table. Yippee-yi-yay, it’s taco night. Grab your partner and do-si-do, it’s taco time.
One of my favorite types of tacos are fish tacos. I love the light and fresh flavor of fish paired with a spicy salsa, avocado, fresh lime juice and cilantro. Soft and sweet corn tortillas make the meal even brighter. One bite of these fish tacos reveals the composed flavors of delicate fish, tangy crunchy slaw, and sweet and spicy salsa. It is a very refreshing and flavor packed meal.
Most importantly, I believe a taco isn’t a taco unless avocados are part of the meal. Either in a salsa, guacamole, or an added slice for a topping, my tacos must include an avocado. For these fish tacos, I wanted the avocado paired with fruit for a sweet contrast to the smooth avocado. Honestly, I designed the whole fish taco recipe around the mango avocado salsa.
Avocados are my desert island food. I miss avocados when a day goes by without eating one. I also love avocados combined with sweet and spicy ingredients. Both mangoes and avocados have soft and creamy textures, but the mangoes add a nice burst of sweetness that pairs well with avocados. In this salsa, the sweetness of the mangoes and creaminess of avocados offsets the heat from the chili peppers. Each ingredient creates a balance, nothing is either too sweet or too spicy. Just how I like it.
More easy fish dinner recipes:
Pacific Cod braised in Tomato Saffron broth
I designed this fish taco recipe so all three parts compliment each other and create one perfect taco. The cabbage slaw is made with fresh herb and buttermilk dressing for a little tang and brighter flavor. Corn tortillas are on the small side, so either serve the slaw in the taco, or on the side as a salad. Either way, it tastes great with the fish and the salsa. I added jalapeño pepper to the slaw, but kept it mild by removing the white pith and seeds. I believe it is always good to have one part of the meal without a lot of heat and spiciness. All the recipes are on the mild side of spicy, and are easily adaptable to your desired heat tolerance.
What is great about all these recipes is you can easily make them for a great dinner of fish tacos, or serve them separately for a plated dinner. You can also make each item separately and pair with other recipes. The fish is a quick and easy weeknight dinner. Mango avocado salsa makes a great dip for chips, and the cole slaw is a perfect side salad with grilled fish or meats. You have three recipes in one, and multiple options for many dinners ahead.
Seared Fish Tacos with Mango Avocado Salsa
Ingredients
Buttermilk yogurt dressing for the Citrus Slaw
- 3 tsp cider vinegar
- 3 tsp lemon juice
- 1 clove garlic grated or crushed
- 1-2 TB minced cilantro
- 1-2 TB minced dill
- 1 garlic clove minced
- 1/4 tsp Kosher salt
- 1/3 cup buttermilk
- 2-3 TBS Greek yogurt
Citrus Buttermilk Slaw*
- 1/4 head of purple cabbage thinly sliced or shredded
- 1/4 head of green cabbage thinly sliced or shredded
- 1 large 4 oz carrot julienne or grated
- 2 ears of fresh corn sliced of the cob
- 4 small scallions minced light green and white parts
- 1-2 jalapeno peppers** minced
- Buttermilk Yogurt dressing to taste
- 2 TB fresh lime juice
- Zest from half a lime
- Pinch of cayenne pepper optional
Fish for Tacos
- 1 1/2 pounds fresh fish like tilapia
- Sprinkle of Kosher Salt
- 1/2 tsp sweet paprika
- 1/4 tsp of cayenne pepper
- 2 tsp extra virgin olive oil Kosher Salt
Mango Avocado Salsa
- One mango peeled and chopped
- 1 avocado chopped
- Juice of 1 Lime divided
- 1/4 tsp pinch of Flaky sea salt
- 1 TB Extra virgin olive oil divided
- 2 TB minced red onion
- 2 jalapeno peppers** minced
- 8 grape tomatoes quartered
- 10 sprigs cilantro minced
- Zest of half a lime
- 1/8 tsp cayenne pepper
- Pinch of Kosher Salt if needed
Assemble the tacos
- 8 Corn tortillas
- Seared Fish
- Buttermilk Citrus Slaw
- Mango Avocado Salsa
- Lime wedges
- Side of crema Mexicana or creme fraiche (optional)
- Side of Salsa Verde optional
Instructions
Citrus Slaw with Buttermilk and Yogurt Dressing
Make the Buttermilk dressing
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Whisk together the cider vinegar, lemon juice, Kosher salt, lemon zest, garlic, and fresh herbs. Slowly whisk in the buttermilk until incorporated then whisk in the yogurt. Taste the dressing and add more salt or lemon juice if needed. Cover and set aside until the slaw is ready to finish.
Make the Slaw
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Thinly slice or shred the red and green cabbage and place in a large mixing bowl. Grate the carrot with a box grater and add to the cabbage. Add the fresh corn kernels, minced scallions and minced jalapenos. Mix together then add the buttermilk dressing. Add about half the dressing at first, mix together, then add more dressing if needed. Add the lime zest and juice and give it a final stir. Taste and adjust any seasoning if needed. Cover and refrigerate until ready to serve.
Make the fish.
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Sprinkle kosher salt, cayenne and sweet paprika over each side of the fish. Before you turn the fish over to season the other side, rub about 1 tsp of extra virgin olive oil over the seasoned fish. Turn over the fish and repeat on the other side. Let rest for about 15 minutes.
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Pre-heat a skillet or non-stick electric griddle to 350F. Spread about 2 teaspoons of vegetable oil or canola oil across the pan. Place the fish on the skillet or griddle and sear for 2-4 minutes per side. The thicker pieces will need longer then the thin ones. Time it to turn the fish over only once. The fish is done when the meat is opaque and will separate when you press down on the top of the fish. Keep the fish warm in a 200F oven.
Make the Mango Avocado Salsa
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Peel and chop the mango into 1/2-inch pieces. Place in a medium bowl and drizzle with 1 teaspoon olive oil. Peel and chop the avocado into 1/2-inch pieces. Add the avocado to a small bowl and squirt about 2 teaspoons of lime juice over the avocados and a very small pinch of flaky sea salt. Toss to coat. Add the avocados to the mangoes along with the remaining ingredients. Gently stir to combine. Taste and add salt or other seasoning if needed. Cover with plastic wrap and set aside until ready to serve.
Prepare the Tacos
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Warm up the tortillas, either by heating them in a skillet over medium heat for about a minute per side. Keep the heated tortillas on a covered plate in a warm oven, or an insulated tortilla warmer.
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To assemble the tacos decide if you are using the Citrus Slaw as a side dish or as a part of the taco.
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If using the slaw for the taco, place the slaw down on the tortilla then add the fish, divided into manageable size pieces for each taco. Add the mango avocado salsa on top of the fish and serve with crema Mexicana or creme fraiche, and/or citrus slaw on the side.
Recipe Notes
* If you are serving the Citrus Buttermilk Slaw as a side salad, you may want to add more shredded cabbage. I originally made this recipe using a 1/2 of cabbage each of the purple and green cabbages. I found I had a lot of slaw, enough for at least 8 servings for salad. I pared the recipe down for tacos, where a small amount of slaw is required.
** The heat source in chili peppers is found in the white pith inside the peppers. This is where the seeds are attached. The seeds hold heat as well, but not as much as the pith. You control the level of heat from chilies by slicing out the pith. Wear latex gloves when working with chili peppers, or wash your hands thoroughly after holding them. The oils from the peppers get on your hands and if you touch your eyes it will burn.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Pasta Dinner with Spicy Brussels Sprouts and Sausage
I am craving some cozy comfort and additional heat. My immediate options are to curl up wrapped in a blanket and read a sultry book, or I could build a fire in the fireplace and enjoy a nice cocktail with my husband. However, dinner is pressing and although I have been known to get passionate, no one can be comforting when they are hungry. A steamy pasta dinner comes to mind. Eating pasta is always comforting, and the heat can easily be added. Putting all my available ingredients together, I can create a pasta dinner with Brussels sprouts and sausage. A plateful of comfort and spice, all bathed in olive oil, garlic and hot red pepper flakes.
What I love about cooking with pasta is the ability to immediately create a meal with absolutely anything. If all you have in your pantry is a box of pasta and a can of tuna, a delicious dinner is at your fingertips. A no fuss, use what is available, pasta dinner. This recipe is an example of just that. I created a pasta dinner with spicy Brussels sprouts and sausage because, Brussels sprouts and sausage were my only options for dinner.
Our cupboards are not usually so sparse. We have all had those moments of staring blankly into the refrigerator or pantry, wondering what to make for dinner. Pizza delivery can often win out on such occasions.
I have to admit that for the past 33 years there has always been at least one box of pasta in my pantry. A box of pasta has saved the day more times than I can remember. With three sons who were all swimmers, a box of pasta always ready and available in my pantry, was an absolute necessity. These boys were always hungry. If I had pasta, additional vegetables, some protein, or a can of beans, I could squelch their hunger pains with a satisfying pasta dinner in 30 minutes.
I used to despise Brussels sprouts. They smelled bad, and in my opinion had a rancid flavor. Fortunately, my attitude was surprisingly altered. A few years ago, I tasted Brussels sprouts at a holiday dinner. The Brussels sprouts were bright green with a surprising sweet flavor and I had never tasted them like that before. Since that time, I turned into a devout fan. I realized that up until that point the Brussels sprouts I was familiar with were not properly cooked. In fact, they were overcooked. Unfortunately, this happened frequently to all the prepared vegetables of my youth, and I find it amazing that I have overcome my childhood disdain for them. If the Brussels sprouts are cooked properly, they will appeal to everyone.
Now a warm blanket of a delicious pasta dinner has enveloped me. The comfort of being with my family surrounds me, and my craving pangs are subdued. However, the idea of building a fire in the fireplace and enjoying a cocktail would be an added bonus. Reading a sultry book not a bad idea either. Enjoy!
Easy Substitutes for Pasta Dinner with Brussels Sprouts and Sausage
Substitute the Brussels sprouts with 1 head of broccoli or cauliflower. Cut the vegetables up into bite size pieces. You can blanch the broccoli in the pasta water before you cook the pasta, then add them to the sausage in the skillet. Be careful not to overcook the broccoli.
Substitute the sausage with 6-8 oz of diced pancetta or chopped bacon. Cook them until nicely browned.
Instead of pork sausage use chicken or turkey sausage. Depending on how they are prepared, keep the chicken sausage in its casings and slice them into bite size pieces on the diagonal.
For a lighter meal, replace the sausage with 6 anchovies filets. Add the anchovies with the garlic and red pepper flakes. Stir the anchovies so they dissolve into the olive oil.
For a vegetarian option add walnuts or pine nuts to replace the sausage. Toast the nuts, then add them when you add the pasta.
Add some extra sweetness by adding a handful of golden raisins. They are a perfect pair with the Brussels sprouts and pine nuts.
Pasta Dinner with Spicy Brussels Sprouts and Sausage
Ingredients
- 1 lb box favorite pasta such as campanelle, penne, or farfalle
- 2 Tb extra virgin olive oil
- ½ lb sweet sausage* casing removed
- 3 cloves of garlic green germ removed and minced
- ½ tea red pepper flakes
- ½ tea crushed fennel optional depending on type of sausage
- 1 lb Brussels sprouts
- ½ cup vegetable or chicken stock
- Zest of 1//2 a lemon
- Small handful of parsley chopped
- Fresh Fennel fronds minced optional
- 1 Tb butter
- About ¼ cup reserved pasta water
- Grated Romano Cheese for serving
Instructions
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Trim off the ends of each Brussels sprout, remove any discolored or loose leaves, and cut into quarters. Set aside.
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Fill a stock pot with water. Turn heat to high and boil water.
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Place a 10 – 12-inch skillet on a burner and turn it on to medium high heat. Add the olive oil. When the olive oil is hot and shiny, add the sausage. Cook the sausage until it is no longer pink and completely cooked through. Use a wooden spoon, or fork, to stir the sausage and break it into crumbly chunks. When just cooked through, turn off the heat and remove the sausage from the pan using a slotted spoon. Set the sausage aside on a plate, or in a bowl.
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Meanwhile, when the water comes to a boil add 1 teaspoon of Kosher salt and the pasta. Cook according to the directions on the back of the box, making sure the pasta is al dente when finished. Frequently stir the pasta to prevent the pasta from sticking together.
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Turn the heat back on and add the minced garlic, red pepper flakes, and crushed fennel. Cook briefly until you begin to smell the garlic then add the Brussels sprouts and ½ teaspoon of Kosher salt. Stir to mix the Brussels sprouts with the garlic and red pepper flakes, then allow the Brussels sprouts to cook through and get golden brown on the sides. Add extra olive oil if the pan if it is dry.
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Add the vegetable stock, chicken stock, or water to the pan then stir to combine. Cover the skillet with a fitted lid, and cook the Brussels sprouts until they become soft but still bright green, about 4 minutes.
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Uncover the pot and turn off the heat if the pasta is not ready.
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Once the pasta is done, collect about ½ cup of the pasta water, then drain the pasta. Add the cooked pasta back into the stock pot then add the sausage and Brussels sprouts. Stir to evenly combine then add the parsley, lemon zest, fresh fennel fronds if using, about 3 Tb of pasta water, and butter. Gently stir to combine.
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Serve immediately while hot with grated Romano or Parmesan Reggiano cheese.
Recipe Notes
A lot of stores and brands make their own sweet or spicy Italian sausage. I have not discovered one that I really like. The sausage is usually seasoned with an herb or spice, or other ingredient that dominates the flavor. usually that added ingredient does not go well with what I am making. Often black pepper is overwhelming and I find it to be very bitter. Thus, I usually do not buy the store brand. I have had consistent results with Premio Brand, Sweet Luganiga Sausage, or their breakfast sausage. It is available at most supermarkets in my area. A breakfast style sausage, not Jimmy Dean, is another option. If you have a favorite sausage that you prefer, please use it. However, I recommend to taste and adjust the seasoning throughout the cooking process.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Arctic Char with Basil Sauce
According to Monterey Bay Aquarium Seafood Watch, Arctic Char is a “sustainable seafood superstar,” especially when farmed in recirculating aquaculture systems. Recirculating what? I know there is a lot of information out there about fish and the fishing industry. It is a big and complex issue, and one that I do care about. So, when I learn about any fish sold in the market that is a non-polluter or is sustainably caught, I feel a lot more comfortable about buying it.
Several years ago, when my youngest son was in High School, he had to write a research paper about over-fishing. When he was all done he looked up to me and asked, “Can we stop eating fish? This is really bad.” My heart broke in several places. First, my heart broke witnessing my child come to a scary realization concerning his future. It wasn’t the first, or be the last time he perceives a troubling reality, but no parent ever wants their children to feel vulnerable and scared.
Second, the prospect of the fish population completely disappearing was a hard concept for me to wrap my mind around. Up until then, I had always taken the fish population for granted. My heartbreaking list goes on, but if I am completely honest, selfishly I like eating fish and there is only so much chicken a person can eat. I gave my son what I hoped was a reassuring look and offered a heartfelt, but generic parent response, “I understand. We can try.”
© 2016 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
