My family love Fish Tacos. We make them at least twice a week. I figured I could incorporate them into our Cinco de Mayo set up you can see here.
So instead of making our regular fish tacos with soft tortillas, I used tostada bowls for a beautiful presentation.
Here’s the recipe:
Yield: 4
Ingredients:
Lettuce, prepared fish and mango salsa, lime wedges & chopped cilantro (for garnish)
Fish
- 4 small cod fillets
- 1 packet taco seasoning
- 1 tablespoon olive oil
DIRECTIONS:
- Coat cod fillets with taco seasoning.
- In a large skillet, heat olive oil to medium-high heat. Add garlic and sauté until fragrant, about 30 seconds.
- Fry cod fillets, turning once, until cooked through – about 3 – 5 minutes per side depending on thickness. Remove fish from pan and set aside.
Mango Salsa:
- 1 medium ripe mango
- 1 small onion
- 1 large vine tomato
- juice of 1 lemon
- 1/2 tablespoon of olive
- salt and pepper to taste
DIRECTIONS:
- Chop mango, onion and tomato and place them in a serving bowl. Add juice of one lemon, salt and pepper to taste and olive oil. Combine well.
ASSEMBLING THE BOWLS:
Place a tostada bowl on a plate, add desired amount of chopped lettuce. Place 1 fillet fish chopped on top of the lettuce. Garnish with desired amount of Mango Salsa, cilantro and lime wedges. Serve immediately.
Enjoy!