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Fish Tacos with Tropical Fruit Salsa
For the summer, consider colorful, easy and fresh Fish Tacos with Tropical Fruit Salsa. (Photo: The Junior League of Houston)
Tropical Fruit Salsa:
1 cup peeled, pitted and diced mango (about 1 mango)
1 cup peeled, cored and diced pineapple
2 avocados, pitted, peeled and diced
¼ cup chopped fresh cilantro, plus additional
¼ cup minced red onion
1 jalapeño, seeded and minced
2 Tablespoons fresh lime juice
Coarse salt and freshly ground pepper
Tacos:
1 Tablespoon fresh lime juice
4 Tablespoons vegetable oil, divided
Coarse salt and freshly ground pepper
¼ cup chopped green onions
2 pounds skinless, boneless red snapper fillets, cut into ½-inch pieces
3 canned chipotle chiles in adobo sauce, finely chopped
3 cups thinly shredded cabbage
16 corn tortillas
Cilantro Crème Fraîche (recipe below)
Cilantro Crème Fraîche:
½ cup buttermilk
Juice of 2 limes
1 Serrano chile, minced
1 bunch cilantro, chopped (save sprigs for garnish)
3 cups crème fraîche
½ teaspoon ground cumin
Gently mix together the salsa ingredients in a medium bowl. Season with salt and pepper, and set aside. Whisk together the lime juice and 3 tablespoons of the oil in a small bowl. Season with salt and pepper, and set the dressing aside. Heat the remaining 1 tablespoon of oil in a large sauté pan over medium-high. Add the onions and sauté until translucent. Season the fish with salt and pepper, and add to the onions. Sauté, stirring frequently, about 3 to 4 minutes or until just cooked through. Remove the pan from heat, add the chiles and mix gently. Toss the cabbage together with the dressing in a medium bowl. Warm the tortillas in a skillet and fill each with the fish mixture, cabbage and Tropical Fruit Salsa. Top with the Cilantro Crème Fraîche. Makes 16 tacos.
Cilantro Crème Fraîche:
In a blender, puree the buttermilk, lime juice, chile and cilantro. Transfer the mixture to a bowl and fold in the crème fraîche and cumin.
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