Fish Tacos with Mango Salsa
Transform expired frozen fish fillets into a vibrant and tasty fish taco dish. Ensure the fish is cooked thoroughly to maintain food safety.
Ingredients
- 2 expired frozen fish fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 4 small tortillas
- 1 cup shredded cabbage
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeno, seeded and minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
Instructions
Thaw the frozen fish fillets in the refrigerator overnight or according to package instructions.
Preheat the oven to 400°F (200°C).
Place the fish fillets on a baking sheet lined with parchment paper.
Drizzle olive oil over the fish fillets and sprinkle with chili powder, cumin, salt, and pepper.
Bake in the preheated oven for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
While the fish is baking, prepare the mango salsa by combining diced mango, red onion, jalapeno, lime juice, and cilantro in a bowl. Season with salt to taste.
Once the fish is cooked, remove it from the oven and let it cool slightly.
Heat the tortillas in a dry skillet over medium heat until warmed.
Break the cooked fish into smaller pieces and divide it among the warmed tortillas.
Top each tortilla with shredded cabbage and a generous amount of mango salsa.
Serve the fish tacos immediately and enjoy.