![]() Cod: I prefer to use cod for these tacos because it is thicker and firm, but still super tender and flakey.I highly recommend picking up some kosher next time you are at the store! If using table salt, the amount should be reduced. It is the best salt for everyday cooking because of its size and flavor. Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise.Jalapeño: You can leave the seeds and membranes on for extra spice.Gluten-free - Always be sure to check the ingredients and packaging to be sure.Perfect spring/summer dinner - All of these fresh flavors make this recipe perfect for warmer weather.It is broiled which gives it a blackened flavor that pairs so well with the sweet salsa. Spiced - The fish is loaded with Mexican spices.Tender fish - The fish is super flaky and moist.You have the sweetness from the mango and honey, the spice from the cayenne and jalapeño, and the acidity from the lime juice. Sweet, spicy, & tangy - These tacos are the perfect balance bite.Fresh - All of the fresh veggies, fruit, white fish, and bright flavors make this dish light and healthy.Most of the work involved is prepping and chopping. Easy - This recipe will only take about 30 minutes to make.The fish from the case is previously frozen and then thawed. Frozen fish is frozen right off the boat so it is actually fresher. ![]() I prefer to buy fish from the frozen rather than from the case. ![]() You can even use salmon for this recipe.Īlways opt for wild caught fish when you can. In general, white lean and flaky fish filets are best, like pollock, sea bass, halibut, mahi mahi, or red snapper. It is easy to find and relatively inexpensive.
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