1 1/2 cup chopped, peeled mango's
1 1/2 cup chopped tomato
2 tbs cilantro
2 tbs lime juice
1 tbs jalapeno, seeded and chopped
1/2 cup chopped red onions
Combine all ingredients into a bowl and refrigerate. I personally prefer mine to be finer and I put all of it in the blender on the chop setting for about 45 seconds. It all depends on whether you prefer a chunky salsa or a finer salsa.
1/2 of a red onion thinly sliced
1 1/2 cups red wine vinegar
1/4 cup olive oil
1 1/2 tsp dried oregano
1/2 tsp ground cumin
1/4 cup lightly packed fresh cilantro leaves, chopped
1 jalapeno, stemmed and chopped
1 pound flaky white fish (halibut, cod, or tilapia work well)
8 fresh corn tortillas
2 limes cut into quarters
Step 1: Marinate the onion. Put the sliced onion in a small bowl and pour in enough red wine vinegar to cover well. Set aside for at least 30 minutes.
Step 2: Marinate the fish. Pour the olive oil into a small bowl and add the oregano, cumin, chopped cilantro and jalapeno. Mix well. Place the fish on a dish and pour the marinade over it, making sure to coat the fish well on both sides. Allow to marinate for 20 minutes.
Step 3: Cook the fish. Heat a nonstick saute pan over medium high heat. Remove the fish from the marinade and place in the hot pan. (There is no need to add more oil.) Season the fish with salt. Cook the fish for 4 minutes undisturbed and then turn over and cook for another 2 minutes. Remove the pan from the heat and flake the fish with a fork, making sure to mix in all the marinade that has stuck to the bottom of the pan. Check for seasoning and add more salt if necessary. Set aside.
Step 4: Place 4 of the tortillas on a plate and sandwich them between two slightly dampened paper towels. Microwave on high for 45 seconds. Place the tortillas in a towel-lined basket or plate and cover. Repeat with the remaining tortillas.
Step 5: Assemble and serve. To assemble tacos, place a heaping spoonful of the marinated flaked fish onto the center of the tortilla. Top with the marinated onion. Serve with mango salsa and garnish with lime wedges.