There is a favorite meal around our house, fish tacos served with home made Pineapple Mango Salsa. Our family, from youngest to oldest and any friend who has joined us at the table to share in this meal, has fallen instantly in love. I think the best part about this meal is the leftovers. Devon usually makes a large batch so the love keeps giving all week long. The thing is, this recipe has never been written down. It’s all in Devon’s head. (Like most of his recipes.) So, last week when he made this meal again, I stood next to him, pen and paper in hand and nailed it down for you. This is a perfect meal to share with a large group this spring or summer.
Usually we use talapia, but any soft fish will do.
Fish Taco Filling:
by Devon Potler of LoveFeast Table10 fish fillets
kosher salt or sea salt and cracked pepper to taste
1/2 white onion finely chopped
2 cloves of minced garlic
3 Tbls. olive oil
1 Cup chopped cilantro
Heat oven to 350 degrees F. Lightly coat sheet tray with olive oil and place fillets on it. Sprinkle each fillet with salt and pepper. Bake approximately 10 minutes until cooked.
Meanwhile, heat a skillet over medium high heat and add olive oil. When oil is hot, put in onions and saute until translucent and slightly caramalized. Add in minced garlic and saute just a couple more minutes. Turn off heat.
When fish is done, put it in the pan with the onions and break apart until crumbly. Toss in cilantro.
Pineapple Mango Salsa:
by Devon Potler of LoveFeast Table1/2 red onion, small dice
2 small green bell peppers, small dice
6 champagne mangoes, small cube
3 Tbls. ginger, finely chopped
3/4 of a fresh pineapple, small cube
1 habenero, seeds and veins taken out and finely chopped
1 oz. of honey
pinch of kosher salt
1/2 bunch of chopped cilantro
2 small limes, juice of
Toss all the above together in a bowl and enjoy!
For our large family, we usually put out lots of choices so each person can build their own fish taco. We offer hard shells, flour tortillas and my personal favorite, corn tortillas. We also add shredded cheese, tomato salsa, finely chopped lettuce (sometimes mixed with cabbage), sour cream (I prefer Greek non-fat yogurt) and homemade guacamole. Ok, I’ll share one more recipe.
Fresh Guacamole:
by Devon Potler of LoveFeast Table3 ripe avocados, flesh scooped out
1 small green bell pepper, diced
4 tomato ends (Devon likes to use up every part of the vegetable)
1/2 red onion, diced
3 cloves, minced garlic
lots of crack pepper
kosher salt or sea salt to taste
pinch of cayenne pepper
juice of 1/2 a lime
Toss all the above together, mashing the avocado with a fork.
Do you have a favorite fish taco topping? Please share! We love adding to our fish taco building options.
