I've never been one to gravitate toward fish tacos. It seems they're mediocre at best at most Mexican joints. BUT, after falling in love with Victoria's twist (pacific cod fish tacones - be still my foodie heart), and being reminded again of just how delicious gourmet fresh fish tacos can be at a tapas bar recently, I set about creating my signature take on the ubiquitous fish taco.
Windy Poplars Fish Tacos
1-2 filets of fresh mahi-mahi, halibut, or other firm-fleshed fish
Citrus seasoning spice blend
Shredded iceberg lettuce
1 avocado, thinly sliced
Havarti cheese (shredded)
Soft taco wraps (tortillas)
2 T mango puree (just chop one up, and throw it in the blender or food processor)
2 T mayo
1/4 t ancho chili powder
1/2 t freshly minced garlic
Preheat oven to 350. Line a baking dish with aluminum foil, coated with non-stick cooking spray. Place fish on foil, and sprinkle with citrus spice blend. Bake for 15-25 minutes (depending on how thick your fish is!), until it is fully cooked and flakes easily with a fork.
Meanwhile, shred the lettuce, slice the avocado, and prepare the cheese. In a small bowl, mix together all of the sauce ingredients.
Warm the tortillas.
When the fish is done, slice into thin strips, and assemble your tacos with desired toppings, finishing with a drizzle of the mango sauce, and a squeeze of fresh lime. Enjoy!