bmac007
08-12-2015, 11:37 PM
Ok.. I see everyone sharing there recipes and loving the suggestions so suggesting one of my own.... Please post me some as I share this secret of mine...
Mango Chutney Salsa Blackened Fish Tacos
Ingredients:
Fresh Caught Mahi (you can use grouper or a good fish from Publix)
Fresh Cilantro
olive oil
Jalepenos (I grow my own)
half of a white onion
FRESH MANGOS (in florida mango farms harvest May, June and July)
1 lime
chopped tomatos (optional if you have fresh ones)
pack of 30 soft taco shells
Instructions:
Making Mango Chutney:
-chop jalepenos and onion in small squares so you can fit both in a small ramekin.
-cook in a pan with olive oil for 5 mins the jalepenos and onion together so they cook down a little but you want them slightly crunching
-chop up a couple mangos in slices so you keep them solid the best you can and then cut in small cubes
-mix the jalepenos and onion in with the mangos in a bowl
-add lime juice from 1 fresh squeezed lime
-chop up cilantro in small pieces and add to the bowl
-stir it, cover and put in the fridge for an hour
Cooking Fish:
-As you can see from my outdoor grill.. I cook on a flat service (pan will do as well)
-wash fish and pat dry with paper towel
-Use a good blackening fish spice and do both side of fish and cook on pan/habachi
-on the habachi keep a clean area and flip soft taco shell 5 seconds on each side
-Put soft taco shell on dinner plate, cut fish in nice strip and lay in it, put mango chutney on top of it
All done and enjoy!! Spicey and good.. If you don't like spice just don't use the jalepenos.. The blackening is too good not to have a little spice!! :coolsmiley:
Mango Chutney Salsa Blackened Fish Tacos
Ingredients:
Fresh Caught Mahi (you can use grouper or a good fish from Publix)
Fresh Cilantro
olive oil
Jalepenos (I grow my own)
half of a white onion
FRESH MANGOS (in florida mango farms harvest May, June and July)
1 lime
chopped tomatos (optional if you have fresh ones)
pack of 30 soft taco shells
Instructions:
Making Mango Chutney:
-chop jalepenos and onion in small squares so you can fit both in a small ramekin.
-cook in a pan with olive oil for 5 mins the jalepenos and onion together so they cook down a little but you want them slightly crunching
-chop up a couple mangos in slices so you keep them solid the best you can and then cut in small cubes
-mix the jalepenos and onion in with the mangos in a bowl
-add lime juice from 1 fresh squeezed lime
-chop up cilantro in small pieces and add to the bowl
-stir it, cover and put in the fridge for an hour
Cooking Fish:
-As you can see from my outdoor grill.. I cook on a flat service (pan will do as well)
-wash fish and pat dry with paper towel
-Use a good blackening fish spice and do both side of fish and cook on pan/habachi
-on the habachi keep a clean area and flip soft taco shell 5 seconds on each side
-Put soft taco shell on dinner plate, cut fish in nice strip and lay in it, put mango chutney on top of it
All done and enjoy!! Spicey and good.. If you don't like spice just don't use the jalepenos.. The blackening is too good not to have a little spice!! :coolsmiley: