TACOS DE PESCADO is usually a recipe that we reserve for warmer weather. The best part of the meal is the mango (or peach) salsa that goes into each taco, so it makes sense to wait until certain fruits are in season. Now that fruits are available year round, specifically mangoes, we decided to liven up our dinner table with something light and healthy that would remind us of warmer days ahead.
(I actually prefer peach or nectarine salsa, but there have been muchos mangos in the grocery stores lately. I'm going to have to look up the mango growing seasons since I'm pretty sure that any time we eat a mango in the US it's coming from somewhere else)
Javier made the salsa de mango using diced mangoes, red onion, serrano chiles, cilantro and lemon juice. I added a tiny pinch of salt. I also thinly sliced some cabbage while Javier grilled fish indoors on the range top. Not exactly the tropical surroundings we'd rather visit this time of year, but the fish got cooked nicely.
We made our tacos at the table out of fresh corn tortillas, fish, salsa, shredded cabbage, and had some sliced avocados on the side. Javier likes the avocado on his taco, but I prefer it to the side. Los tacos fueron muy ricos y esperamos repetir esta comida otro día.
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