Seasoned halibut baked until it’s flakey makes for a super easy and healthful taco filling. The mango salsa is so good I could cry. Baked Fish Tacos with Mango Salsa is where it’s at this week. Happy Taco Tuesday!
So this whole leprechaun thing has got me in a pickle. Who’s idea was it anyway to have the leprechauns visit at night? I mean come on. Isn’t Elf on the Shelf enough? I watched my kids look around the house yesterday morning for at least 20 minutes searching for leprechaun mischief and gold. My husband and I could only watch knowing full well they weren’t going to find a thing. At first it felt like an epic parenting fail which quickly turned towards anger at the person who thought this up in the first place. I’m sure a pinterest’ing, over achieving DIY’er mama no less. No busy working mom in her right mind would start this nonsense. It’s too much for this mountain mama.
My mom and dad came over this past weekend for a belated birthday celebration. My mom made the most incredible Chocolate Stout Cake that was OUT. OF. THIS. WORLD. She made a decadent chocolate buttercream and brought vanilla bean ice cream as well. Knowing full well I was about to embark on 21 days of no sugar, you can bet your booty I enjoyed every single bite of it. It killed me to send it home with her but knew if she left it here, my self control would falter and my 21 days of no sugar would be lucky to be 1. So home it went with her and she froze the leftovers in pieces. I’m sure it will still be good in 20 days, 18 hours and 36 seconds… right?
We feasted on tacos before we feasted on cake and these halibut tacos were the highlight of dinner. Because they’re baked and not fried they are not only healthy but an absolute breeze to put together. While the fish cooked, I made a quick mango salsa which might be my favorite taco condiment of all time. It’s the classic sweet and savory combo with a touch of heat from the jalapeño. These tacos don’t need anything else except maybe a squeeze of lime.
In other news, it snowed 6 inches here yesterday. I bet you can guess where I’ll be this morning. I know that my powder days are dwindling as the season end nears. While everyone else groans and wishes for sunnier skies, I’m doing my snow dance and will happily go play on the mountain. Anytime I can get my exercise outdoors it’s a win. Plus it keeps me out of the kitchen and my mind off chocolate cake….
Baked halibut and mango salsa make for healthful and simple tacos.
- 1 lb wild halibut (I buy wild caught frozen halibut from a local health food store)
- 1 tablespoon olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- juice of 1 lime
- 2 cups diced mango (about 3 mangos)
- 1/2 cup diced red bell pepper
- 2 tablespoons minced red onion
- 2 tablespoons minced fresh cilantro
- 1/2 jalapeño, seeded and diced (add seeds or the whole jalapeño if desired)
- juice of 1-2 limes
- pinch kosher salt
- corn tortillas to serve
- Preheat the oven to 375F degrees.
- Mix all the spices in a small bowl.
- Place halibut in a baking dish and brush with olive oil. Sprinkle evenly with spice mix. Squeeze lime juice over fish and bake, uncovered, about 12 minutes.
- While fish is baking, prepare mango salsa by placing all ingredients in a bowl. Season to taste with salt and set aside until fish is done.
- When fish is done, use a fork to break into flakey pieces and scoop into warmed corn tortillas and top with salsa.