Chipotle Fish Tacos w/Mango Salsa
Quite often when I go visit my parents, who happen to live on a lake, they have fresh caught fish. They fish off the dock quite a bit in the summertime and they catch a lot of fish. They eat some of it and freeze some of it, but if they have some when I visit, they give me some to take home.
I am instructed to cook it soon after I get home or freeze it. Fresh caught fish does not stay fresh that long, you know. I asked my kids if they would like to eat some fish with me and they didn’t want fish. So I decided to make something I like with my little treasure. Being in California for part of my life, I learned to love fish tacos. The first time I heard of them, I thought it sounded odd and didn’t really want to try them, but my friends told me how wonderful they are, so I finally relented … and then I was hooked. I ate fish tacos quite often in California, then brought them home to the mid west with me and converted my family, who weren’t all that sure about fish tacos either, until they tasted them.
So this is my latest fish taco creation. The hint of chipotle in the light crunchy corn breading, the tender, flaky fish and the sweet/savory mango salsa is divine together.
- Mango Salsa (recipe here)
- 1/4 - 1/2 cup all-purpose flour (use gluten free flour if needed)
- About 4 fish fillets, cut into strips
- 2 cups corn chex (or other corn cereal)
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon adobo seasoning
- 1/4 teaspoon chipotle powder (or to taste)
- 1/2 teaspoon Red Robin Seasoning
- Small corn or flour tortillas
- Shredded Mexican blend of cheeses
- First, make the mango salsa and set aside. Preheat the oven to 350 F. Spray a baking sheet with cooking spray.
- Put the flour in a flat bowl, dredge the fish in the flour, set them on a clean plate and let the fish sit for 15 minutes or until the flour portion starts to get "sticky".
- While you are waiting on the fish, put the remaining ingredients in a handi chopper or food processor and process until the mixture is a fine powder.
- Dredge the "sticky" fish in the cereal mixture and set them on the prepared baking sheet. Sprinkle any extra "breading" over the top.
- Bake at 350 F for 7 - 10 minutes or until the fish is just flake tender. (If you poke it in the center with a knife, there shouldn't be any pink flesh.)
- To assemble the tacos: Warm the tortillas, set a couple fish strips down the center of each tortilla. Top with cheese, lettuce, and the mango salsa. Enjoy!
To make these gluten free, make sure to use gluten free flour and gluten free corn tortillas.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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