Friday, July 15, 2016

Fish tacos with mango avocado salsa

Tonight's dinner
Cajun grilled fish tacos
Mango avocado salsa
Sour cream topping (optional)


Tacos are by far my favorite things to serve during summer. There is less cooking involved, only a whole bunch of chopping and prepping. All the things can be made in advance and then assembled just before serving. If you have to feed a crowd, just prep it all and create a taco bar for everyone to assemble their own tacos. Don't forget the margaritas.  
I love serving sweet fruity salsas with spicy grilled seafood and during summer and there are a lot of delicious fruits to choose from. These Cajun spiced fish tacos with mango avocado salsa are spicy, full of awesome flavor and totally delicious. The Cajun spice rub gives the fish an incredible smoky and spicy taste. The sweet and sour mango avocado salsa adds the summer to the dish. If you have a high spice quotient then add extra jalapeno pepper rings and a few extra dashes of lime juice. really brings out all the flavors.    

Fish tacos with mango avocado salsa
Ingredients: 
Corn tortillas
Cajun spiced Salmon fillets (recipe below)
Shredded cabbage
Mango avocado salsa (recipe below)
Sour cream (or plain hung yogurt)
Lime wedges 
  1. Heat the tortillas till lightly toasted.
  2. Place shredded cabbage inside the tortilla, followed by Cajun spiced fish.
  3. Top with mango avocado salsa and sour cream.
  4. Give a little sprinkle of lime and serve with extra salsa.


Cajun spiced salmon
Ingredients: 
Salmon fillets 
Salt to taste
Olive oil
Cajun spice (recipe here)
  1. Season the salmon fillets with salt on both sides. Rub the fillets with cajun spice rub and keep aside for 10 minutes. 
  2. Spray with olive oil and grill till cooked through. Serve inside corn tortillas with mango avocado salsa. 


Mango avocado salsa
Ingredients:

2 ripe mangoes
2 avocados
1 small red onion
Handful fresh cilantro
Few leaves of fresh mint
2-3 jalapeƱo peppers
Salt to taste
Lime juice
  1. Cut mango and avocado into small bite sized pieces. Thinly slice onion and chop jalapeƱo, cilantro and mint fine. 
  2. In a medium bowl, combine all the ingredients. Chill for an hour to blend the flavors. Serve cold.

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