For quite some time now, I’ve had it in the back of my head that I need to create more fish and seafood recipes for this site. Since Cinco de Mayo is coming up, Fish Tacos felt like a good call for this week!
fish tacos with mango salsa & chipotle aioli, to be exact.
Speaking of Cinco de Mayo, a PSA: If you’ve been chanting “build the wall”, this holiday is not for you. Stay home and eat bland food and come to terms with the fact that you don’t get to benefit from a culture who’s people you don’t think deserve to be in this country. You just don’t.
Okay moving on.
Even with the time it took to make the Cassava Flour Tortillas from Paleo Soups & Stews, these were reasonably simple and quick to make. The fish is best if you let it marinate for 30-60 minutes, which is a great time to make your salsa and aioli.
And of course these would also be perfect with Plantain Tortillas, which are excellent when made ahead and frozen.
I had a batch of homemade mayo in the fridge, along with a jar of Frontera chipotle sauce, so the Aioli practically made itself.
If making your own mayo is one step too many, Chosen Foods and Primal Kitchen both make excellent jarred options. (But it’s really SO easy, I promise!)
As far as the chipotle paste, the options vary; I used to buy a brand called Art of Chipotle, which I loved, but sadly it seems to no longer exist. Le sigh.
The next best thing I’ve found is the Frontera brand, which does the trick for sure, but has a teensy amount of sugar added. Total carbs are listed as <1 gram, so I consider that to be sugar-free enough for me.
You can also buy a can of chipotle in adobo and use the sauce. But check the ingredients, they’re not all gluten-free and some have oils you might not want to consume.
And since the weather has been insane and unpredictable this year, I created this recipe for the oven. But if it’s grilling weather, by all means throw the fish on the grill!
For the fish:
- 2 tablespoons avocado oil
- 1 tablespoon lime juice
- 1/2 teaspoon finely ground sea salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ancho chile powder
- 1/4 teaspoon garlic powder
- 1 pound firm white fish (such as cod, mahi-mahi)
To make the Mango Salsa, combine the following in a medium bowl:
- 1 large ripe mango (diced small)
- 1/4 cup minced sweet onion (about 1/4 medium onion)
- 1/4 cup minced cilantro
- 1 jalapeño (seeded and minced)
- 2 tablespoons orange juice (optional, and less necessary if your mango is very sweet)
- 1 tablespoon lime juice (more if not using orange juice)
- 1/4 teaspoon finely ground sea salt
- 1/4 teaspoon ground coriander
To make the aioli, combine the following in a small bowl, and then season to taste with salt and lime juice, if necessary
- 1/2 cup mayonnaise
- 1 tablespoon chipotle paste
- shredded cabbage
- lime wedges
- chopped cilantro
- hot sauce
- tortillas (either plantain, cassava, corn, or whatever your favorite is!)
- In a baking dish, combine the oil, lime juice, salt, cumin, coriander, chile powder, and garlic powder. Add the fish and toss to coat. Marinate for about 30-60 minutes. *
- Preheat the oven to 400ºF. Cook the fish until it just starts to flake, about 10-15 minutes, depending on the thickness and type of your fish.
- Serve with tortillas, salsa, aioli, chopped cilantro, hot sauce, and shredded cabbage.
* Room temperature is fine for up to 60 minutes, but refrigerate if marinating much longer than that, and add the lime juice closer to cooking time so you don’t wind up with ceviche.
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