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Fish tacos mango salsa

  • Two trout, catfish or tilapia fillets, 3 to 4 oz. each
  • 1 teaspoon olive oil
  • Juice of small lime
  • Salt and pepper
  • 2 small whole wheat tortillas or
  • 4 corn tortillas
  • Other toppings: 1 cup green cabbage, thinly sliced, 1/2 cup avocado, sliced, 1 red bell pepper, thinly sliced

Coat fish on both sides with olive oil, lime juice, salt and pepper. Place on broiler tray and refrigerate while you prepare salsa and other toppings. Broil fish on high for 4 to 5 minutes until fish flakes. Place fish on warm tortilla, top with salsa and toppings.

Mix together the following ingredients:

  • 1/4 pound tomatillos, husks removed, chopped
  • 1 bunch cilantro, stems removed, chopped
  • 2 small mangos, peeled and chopped
  • 1 large clove garlic, diced
  • Salt and pepper to taste
  • 1 or 2 jalapeños, seeded and diced (optional)

Safe Handling Tips

  • Purchase seafood right before checking out at the supermarket
  • If seafood will not be refrigerated within 30 minutes, put it in a cooler
  • Use seafood within 36 hours of purchase or freeze immediately
  • Use defrosted seafood within 36 hours
  • Thaw frozen seafood in the refrigerator — never at room temperature
  • Allow one day for seafood to defrost in refrigerator
  • Always wash hands before and after handling seafood
  • Use separate knives and cutting boards
  • For more tips on selecting, buying, handling, storing and cooking seafood

Contact

University of Idaho Extension, Twin Falls County

Mailing Address:
630 Addison Ave W, Suite 1600
Twin Falls, ID 83301

Phone: 208-734-9590

Fax: 208-734-9591

Email: twinfalls@uidaho.edu

Web: uidaho.edu/twinfalls

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