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Mexican Fish Tacos with a Mango and Black Bean Salsa
2018-04-16
https://www.metro.ca/userfiles/image/recipes/tacos-poisson-mexicaine-salsa-10719.jpg
PT25M
PT10M
PT35M
Preheat the oven to 400°F.Mince the garlic.Chop the onion, dice the mango and the Pepper.Drain and rinse the corn and the black beans.In a bowl, mix the spice mix, minced garlic, half of the lime juice, half of the olive oil and the haddock.Add salt and pepper to taste.Mix and transfer to a baking sheet lined with parchment paper.Place in oven for 10 minutes.Once cooked, break the fish into flakes or cut in half lengthwise and set aside.Prepare the salsa: mix the onion, the mango, the pepper, the corn and the black beans in a bowl and mix with the rest of the lime juice and olive oil.Add the pepper flakes (to taste) and the coriander leaves.Season with salt and pepper and mix.Serve the tortillas with the fish, salsa, and sour cream.Source: Missfresh.com
2
5
2
5
5
4 g coriander
1/4 cup (60 mL) sour cream
1 tsp. (5 mL) cumin
1 tsp. (5 mL) crushed red pepper flakes
1 garlic clove
1/2 cup (125 mL) black beans
2 Tbsp. (30 mL) olive oil
1 lime
2 cod loins
1 mango
50 g corn niblets
1/2 red onion
1 tsp. (5 mL) dried oregano
1 tsp. (5 mL) smoked paprika
1/2 red bell pepper
4 tortillas
Mexican Fish Tacos with a Mango and Black Bean Salsa
2
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME
Ingredients
-
4 g
coriander
-
1/4 cup
(60 mL)sour cream
-
1 tsp.
(5 mL)cumin
-
1 tsp.
(5 mL)crushed red pepper flakes
-
1
garlic clove
-
1/2 cup
(125 mL)black beans
-
2 Tbsp.
(30 mL)olive oil
-
1
lime
-
2
cod loins
-
1
mango
-
50 g
corn niblets
-
1/2
red onion
-
1 tsp.
(5 mL)dried oregano
-
1 tsp.
(5 mL)smoked paprika
-
1/2
red bell pepper
-
4
tortillas
Preparation
Preheat the oven to 400°F.
Mince the garlic.
Chop the onion, dice the mango and the Pepper.
Drain and rinse the corn and the black beans.
In a bowl, mix the spice mix, minced garlic, half of the lime juice, half of the olive oil and the haddock.
Add salt and pepper to taste.
Mix and transfer to a baking sheet lined with parchment paper.
Place in oven for 10 minutes.
Once cooked, break the fish into flakes or cut in half lengthwise and set aside.
Prepare the salsa: mix the onion, the mango, the pepper, the corn and the black beans in a bowl and mix with the rest of the lime juice and olive oil.
Add the pepper flakes (to taste) and the coriander leaves.
Season with salt and pepper and mix.
Serve the tortillas with the fish, salsa, and sour cream.
Source: Missfresh.com
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