I have been wanting to make fish tacos for a while now. Everyone who eats them seems to go crazy for them - not a specific recipe really, but the idea / food in general. I am not a huge fan of fish, but I have a lot of people in my family that are. I am a big fan of tacos though - and everything that goes with them.
These two sauces may sound a little intimidating, but they could not be easier. They make one of the most simple dinners that you can imagine - seem pretty upscale and something special.
One of the best parts, is that you can have both the cream and the salsa made in the time that it takes to cook the fish sticks.
Avocado Coconut Cream:
1 ripe avocado, peeled and pitted
½ cup coconut milk, from the can
1 Tablespoon fresh lime juice
1 Teaspoon sea salt, or to taste
Combine all ingredients in a blender and blend until smooth.
Mango Cucumber Salsa:
2 limes
2 mangoes, diced
1/2 english cucumber, diced
1 red onion, diced
1 jalapeno pepper, seeded and diced
1 tablespoon chili powder
1/2 bunch fresh cilantro leaves, chopped
1/2 red bell pepper, seeded and diced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
I always dice my onions and peppers first and then I add the lime juice (or other acid) and a bit of salt, and I let it sit while I chop the rest of the ingredients. The acid actually "cooks" the onions and peppers and gives them a milder flavor.
You can make both the sauce and the salsa ahead of time and then at dinner time, just toss the fish sticks in the oven.
When you are ready to serve - take a tortilla (we had flour this time) and add 2-3 fish sticks. (Little kids got 2, big people got 3). Add some shredded cabbage (like the cole slaw mix) and then top with tons and tons of salsa and a healthy dollop of avocado cream.
Then you just eat them up and pretend that you are a wildly creative young chef, working in a hip food cart with a line around the block. And not a stressed-out, over-worked, under-appreciated (but STILL totally awesome) Mom.
Enjoy!
