Gluten-Free Fish Tacos with Mango Salsa

Instructions

1. 1In a medium bowl, combine the about 450 g white fish fillets, 2 tablespoons lime juice, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Gently toss to coat the fish evenly. Let the fish marinate for 10 minutes.
2. 2While the fish is marinating, prepare the mango salsa. Dice the 1 mango, 1/4 cup red onion, 1/4 cup cilantro, and 1/2 jalapeño into small, uniform pieces. Place the diced ingredients into a separate medium bowl and mix them together.
3. 3Heat a large non-stick skillet over medium-high heat. Carefully place the marinated fish fillets into the hot skillet. Cook for 3-5 minutes per side, or until the fish is opaque and flakes easily with a fork. The internal temperature should reach 63°C.
4. 4While the fish is cooking, warm the 8 corn tortillas. You can do this by placing them directly over a low gas flame for about 15-30 seconds per side until pliable, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.
5. 5Prepare the avocado by slicing the 1 avocado. Once the fish is cooked, break it into large flakes.
6. 6Assemble the tacos. Place a portion of the flaked fish onto each of the 8 warmed corn tortillas. Top the fish with a generous spoonful of the prepared mango salsa. Add a slice of the 1 avocado to each taco.
7. 7Serve the gluten-free fish tacos immediately.

Related Guides