Only recently did I really start enjoying fish tacos. In the past I have been more of a traditional taco consumer but there is something about fish tacos that is so fresh and yummy…they can’t even be compared to traditional tacos. Though they aren’t just enjoyed in the summer, they make me think of summer with all the fresh ingredients. I discovered a mustard-habanero salsa a few months ago and it is great with fish tacos. I hope you enjoy it!
- 2 mangos
- ¼ c. yellow mustard
- 2-3 habanero peppers
- 1 T coriander
- ½ t. of salt or to taste
- A couple slices of ginger
- 2 T olive oil
- 2 T white vinegar
- Cilantro (chopped)
Start by halving and seeding the habanero peppers. Make sure to wear latex gloves. These peppers will burn the skin and even after using gloves, wash hands. Next carve the mango. It doesn’t need to be too small because it will be put in a blender. Wash the cilantro and pick off all the leaves. The cilantro will be chopped and go in at the end but I like to get it done right away.
Place all the ingredients (excluding the cilantro) into a blender. Start with two habanero peppers and then add another one for extra heat if desired. The original recipe came from my Women’s Health magazine. The recipe called for pineapple juice, honey and brown sugar which make it a very sweet salsa. The habanero peppers still give it a kick but I did not like how sweet it was so I altered it to please my taste buds. For the liquid I substituted olive oil and vinegar. I have put 2 T each but it really just needs to be enough liquid to give the right consistency. It doesn’t alter the taste too much so don’t worry if you need to add more.
Taste the salsa! Add more salt or ginger if it needs it. After all the ingredients are blended to a puree and the desired taste has been obtained, place into a saucepan and bring it to a boil. Place into a glass gar and let cool. After it has cooled, add the chopped cilantro. Ginger and cilantro are also ingredients that I added to this recipe. If you don’t have ginger it will still taste good though! Cilantro really adds to the flavor and makes it an even more beautiful salsa 🙂
On to the fish…I have made this with both tilapia and halibut. Both are great fishes but I did like the halibut better. Cube the fish and place in a saucepan with olive oil, salt and pepper. Cook the fish until it is opaque.
While the fish is cooking, chop cabbage and place in a bowl with salt, pepper, and lime or lemon juice. The tacos are great with just the fish, mustard-habanero salsa and cabbage salad or I also like to make a bean salsa. Chop tomato, cilantro and red onion and put into a bowl with black beans. The red onion is optional, sometimes it can be overpowering.
Enjoy! The mustard-habanero salsa can be enjoyed with chips as well. Also, if you don’t like fish, chicken would taste great.