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    You are in: Home / Recipes / California Fish Tacos With Dry-Roasted Peppers and Mango Recipe
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    California Fish Tacos With Dry-Roasted Peppers and Mango

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    10 mins

    33 mins

    Baking*Belle's Note:

    This is a really yummy recipe, very healthy, and such a welcome comfort in a country with so little Mexican food. I tried making similar fish tacos before, but I adapted them to be not only yummier, but so much easier to make. Since I first tried making these in my home in Germany, the fish is in grams, not ounces. I believe there's a metric conversion on this site, so try that. If you still can't figure it out, just use a piece of cod that's about 8 inches high, 4 inches across the top, and 3/4 inch thick.

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    Serves: 4



    Units: US | Metric


    1. 1
      Microwave the cod until the ice is melted, but the fish isn't fully cooked. On a frying pan on medium heat, pour in the lemon juice and then the fish. Sauté until the fish is almost cooked through, then turn off the heat.
    2. 2
      On a cutting board, dice the mango into 1 inch cubes. Also cut up the jalapeño pepper. Put both of these, along with the onion wedges, in a roasting pan, and set in the oven at medium-high heat. Cook for 15 minutes, or until mango and onions caramelize slightly.
    3. 3
      Take the vegetables out of the oven and place them in a frying pan along with the fish. Add the vegetable broth. Sauté for about 3 minutes. Add the cayenne pepper, then spoon the mixture into the tortillas. Add a tablespoon of sour cream and a tablespoon of salsa on each one before serving. Bon appetit!

    Ratings & Reviews:

    • on April 28, 2014


      This was very good a super simple to make. I used tilapia fillets and chicken broth as that is what I had on hand, but followed all other ingredients and the instructions to a T. Our family loves Tacos and all other Mexican type food and this one didn't disappoint. Even my 3-year-old who hardly eats anything ate a whole taco. I served this with Knorr Rice Sides Spanish Rice and Refried Beans and it was a quick delicious meal this afternoon. Thank you for a great recipe Baking*Belle. Made for PAC Spring 2014. PS...Next time I make these I will take a photo. I had left my phone in the car after church and was too lazy and hungry to retrieve it before we ate.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for California Fish Tacos With Dry-Roasted Peppers and Mango

    Serving Size: 1 (303 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 287.6
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 2.1 g
    Cholesterol 48.9 mg
    Sodium 415.5 mg
    Total Carbohydrate 36.0 g
    Dietary Fiber 2.8 g
    Sugars 10.3 g
    Protein 22.5 g

    The following items or measurements are not included:

    vegetable broth

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