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Pan-seared Fish Tacos with Tomato-Mango Salsa + Spicy Aji Amarillo Sauce

Pan-seared fish tacos with tomato-mango salsa + aji amarillo sauce

 

This is one of the first dishes I started offering to my clients when I began my personal chef business last year and has remained a favorite among them ever since. The secret to this recipe is to really keep it simple– use the freshest and best ingredients you can get your hands on and let the natural flavors of the fish and salsa come through. I like to play along the strings of sweet vs. savory vs. spicy and so I think the combination of the juicy mango, savory cod, and spicy sauce really work nicely together here. Every bite is gorgeous in the mouth and you won’t finish feeling stuffed and guilty, more satisfied and nourished. This is a perfect summer lunch or dinner to keep you looking beautiful!

 

Pan-seared fish tacos with tomato-mango salsa + spicy ají amarillo sauce

Serves 4 

 

For the fish:

1 1/2 pounds cod filets

S + P

 

3/4 cup all-purpose flour

2 teaspoons chili powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon  black pepper

 

Canola oil, for pan

 

For the tomato-mango salsa:

1 mango, peeled and diced small

1 pint grape tomatoes, cut into quarters or smaller if big

1 small shallot, minced

1 garlic clove, minced

1/2 lemon, juiced

Olive oil

S + P

 

Whole wheat tortillas

Baby spinach leaves

Spicy ají amarillo sauce

Lemon wedges, for serving

 

// Pat dry the cod filets and cut into 2-inch pieces. Lay them out onto a flat surface and season with salt and pepper. Set aside.

Grab a large mixing bowl and combine the flour, chili powder, paprika, salt and pepper. Dump the fish into this flour mixture and toss together with your hands to fully coat each piece. Then, put the fish into a colander to shake out excess flour.

Set a large fry pan over medium-high heat and pour enough canola oil to cover the bottom. Wait until it’s hot and shimmery before adding the fish to the pan, in small batches to not overcrowd. Sear both sides until golden brown, about 7 minutes total. Stash in a low oven to keep warm while you finish batches and make salsa and hot sauce.

For the salsa, combine the mango, tomatoes, shallot, garlic, lemon juice, and salt and pepper into a small bowl. Sometimes I will add a pinch of sugar if the mango or tomatoes isn’t sweet enough. Give it a taste to see if it needs it. Set aside.

Serve the fish tacos with warm tortillas, baby spinach leaves, tomato-mango salsa, spicy ají amarillo sauce and fresh lemon wedges.

 

Make it yours: 

*Swap out cod for catfish, mahi-mahi, or salmon for variety in flavor and texture

*If you decide to opt out on the sauce (but I hope you don’t– it’s so good!), add 1/2 jalapeño, minced, to the salsa for the extra kick

*Use freshly diced pineapple chunks instead of the mango in the salsa for a sweeter, tangier slant

*Serve with freshly sliced avocados for extra buttery goodness

 

Outlander Kitchen - These look delicious — and cod is still economical — great dish! Theresa

sarah - these look and sound fantastic… plus I’ll consume anything that promises to keep me looking beautiful <3

fatpiginthemarket - This is going to go well with my new gym membership! Love the mango in the salsa.

kale - amazing how quality ingredients can make all the difference. some of the best dishes are the most down to earth.

Eileen - Who doesn’t love fish tacos? I could eat these practically every day. :)

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