Margarita Fish Tacos with Mango Salsa
- Thaw fish, if frozen. Rinse fish, pat dry with paper towels. Cut fish into 3/4-inch strips. For marinade, in a shallow dish stir together margarita mix and jerk seasoning. Add fish strips, turning to coat. Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.
- Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt. Set aside.
- Drain fish, discarding marinade. In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally. Meanwhile, heat tortillas according to package directions. Fill tortillas with lettuce, fish strips, and mango salsa. Serve immediately. Makes 4 servings.
From the Test Kitchen
Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.
The salsa can be made ahead and chilled for up to 2 hours. If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.
Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.
Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.
Nutrition Facts (Margarita Fish Tacos with Mango Salsa)
- Per serving:
- 522 kcal ,
- 16 g fat
- (2 g sat. fat ,
- 43 mg chol. ,
- 580 mg sodium ,
- 58 g carb. ,
- 7 g fiber ,
- 36 g pro.