Baja Fish Tacos with Onion Mango Salsa

Baja Fish Tacos with Onion Mango Salsa

Click for full image

Print Friendly Version

Ingredients

1 small red onion (6-7 ounces)
4 frozen breaded white fish fillets or 8 breaded fish sticks
1 cup chopped mango
1/2 cup slivered red or green bell pepper
1/4 cup chopped cilantro
2 tablespoons lime juice
1/2 cup sour cream
1 tablespoon mashed chipotle chiles in adobo sauce
4 large crisp taco shells, stand-and-stuff style, if available

Directions

Peel and trim onion; cut in half from top to bottom. Place each half flat side down on the cutting surface. Make narrow vertical cuts from top to bottom of the onion to make narrow wedges. Place onion wedges on a baking sheet along with frozen fish fillets and bake at 425˚F for 18 to 20 minutes or as directed on fish packaging. Meanwhile, combine mango, bell pepper, cilantro, and lime juice. In another bowl, mix sour cream with chipotle chiles. Place a fish fillet in each in taco shell. Mix roasted onion into mango combination and spoon about 1/2 cup over each fish taco. Top with approximately 2 tablespoons of chipotle cream. Serve with salad, rice and/or black beans, if desired.
Makes 4 servings.

Special notes

Recipe and image provided by the National Onion Association



Onionista (posted on: 03/26/2017)

15 Tips and Tricks Using Onions - Onionista Read More

Onionista (posted on: 03/26/2017)

Beef Top Loin Steaks with Balsamic Red Onion Relish -… Read More

Follow me on Twitter too!

Onionista (posted on: 03/26/2017)

15 Tips and Tricks Using Onions - Onionista Read More

Onionista (posted on: 03/26/2017)

Beef Top Loin Steaks with Balsamic Red Onion Relish -… Read More

© National Onion Association 2011 | 822 7th St. #510 | Greeley, CO 80631 | 970.353.5895 | Fax 970.353.5897 | Privacy Policy | Site Map

Follow

Show