Fish Tacos with Mango Salsa

When life gives you mangos...make salsa!  Recently I picked up a box of mangos that looked *nearly* ripe.  After a few smoothies and snacks, they were *nearly* overripe.  I ended up dicing them together with the usual suspects in a chunky salsa and added them to some tasty fish tacos.  Here is how it went down:

Recipe:  Fish Tacos with Mango Salsa

For the salsa:

4 champagne mangos, diced
2 medium tomatoes, diced
1 english cucumber, diced
1-2 jalapeños, finely diced
1/4 red onion or 1 shallot, finely diced
1 small handful basil, sliced in ribbons
5-6 chives, finely chopped
3 Tablespoons apple cider or rice vinegar
juice of 1 lime
1 teaspoon olive oil
salt & pepper

For the tacos:
1 teaspoon olive oil
1 1/2 - 2 lb white fish (I used halibut, but you could you tilapia, cod or any other mild fish)
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1 1/2 - 2 teaspoons chili powder
1/4 cup stock or water
salt

corn or flour tortillas
hot peppers
shredded cabbage
black beans, drained and heated
queso

Combine all ingredients for salsa and allow to marinate in the refrigerator for at least 30 minutes.

Place oil in pan and cook fish over medium-high heat, breaking the fish up as it cooks.  Add spices and stock or water.  Depending on the fish, this will only take a few minutes.  Simmer until liquid is absorbed.  Adjust seasoning once fish is thoroughly cooked.

Heat tortillas on a dry frying pan and assemble with the fish, salsa and other toppings.  Olé!

(Not the best photo - I was hungry!)