Ancho chili powder has a darker color and spicier flavor than regular chili powder. It adds a spicy kick to this festive feast. Black beans and seafood play a key role in these tasty tacos.

Source: Better Homes and Gardens

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Recipe Summary

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*

Ancho chile powder is made from ground ancho chiles (dried poblanos). Find it with the spices in your supermarket.

Tips

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.

Fish Tostadas:

Prepare as above, except substitute 8 corn tostada shells for the flour tortillas. Top tostada shells with lettuce, fish strips, and salsa.

Serving suggestion:

Prepare a boxed Mexican or Spanish rice pilaf mix to serve with the fish tacos.

Nutrition Facts

522 calories; fat 16g; cholesterol 43mg; saturated fat 2g; carbohydrates 58g; insoluble fiber 7g; protein 36g; sodium 580mg; potassium 821mg; calcium 232.2mg; iron 8.5mg.
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