From the kitchen: Fish Tacos with Anaheim Chili Yogurt Sauce & Spicy Mango Salsa
We’ve been going through some serious fish taco binges around here lately. I’m talking at least twice a week! I dunno what it is, but I just can’t get enough! It all came about sort of by accident actually. We had one of those “what should we make for dinner?” dilemmas while at the grocery store one evening after a hard workout. We were both hungry and tired, and we wanted to eat something delicious but healthy all at the same time. So we settled on fish, which turned into fish tacos, which snowballed into mango salsa, which culminated in one of our best culinary inventions to date: roasted Anaheim chili yogurt sauce. We can be quite impulsive when we’re shopping on an empty stomach. Evan had picked up a beautiful, bright green, Anaheim chili and couldn’t seem to put it down, even though at first, we had no idea what we’d do with it. But quickly, the wheels started turning and we decided to cook it, then puree it and mix into plain Greek yogurt for a healthy alternative to sour cream. It. Was. Amazing! This sauce has become our EVERYTHING and we crave it at all hours of the day… and since it plays so well with fish, well, obviously there must be fish tacos! Forever!
p.s. Have a wonderful weekend! -xo
Fish Tacos with Anaheim Chili Yogurt Sauce & Spicy Mango Salsa
Serves 2 (about 4 tacos total)
12 ounces tilapia, salmon or cod ( I highly recommend visiting this site to see what fish is currently safe and environmentally friendly to buy, I have the app on my phone and check it religiously before making a purchase)
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon old bay seasoning (or something similar)
1 teaspoon salt
1 ripe mango, diced
1/2 jalapeno, seeded and deveined
1/4 cup red onion, finely diced
Juice of 1 lime
2 dashes hot sauce (Tapatio and Cholula are our favorites, but any will do)
1 tablespoon cilantro, chopped (plus more for garnish)
1 Anaheim chili, medium to large
1/2 cup plain Greek yogurt
salt to taste
4 taco sized tortillas
1 cup cabbage, chopped
more cilantro to top tacos (optional)
Lime wedges to squeeze over tacos (optional)
for the anaheim chili sauce
Position a rack in the top third of the oven. Preheat broiler for about 3-5 minutes. Place whole chili on a baking sheet and broil for about 5 minutes on each side. This may take a little more time depending on your oven. You want a dark char. Remove from oven and let cool enough to handle. Remove the skin and scrape out the stem and seeds. Place into a blender with yogurt and puree about 3 minutes. Salt to taste. It should be just a little spicy.
for the fish
Heat oven to 375 degrees F. In a small bowl mix together the paprika, seasoning and salt. Line a baking sheet with foil, place fish on sheet and brush with oil. Sprinkle seasoning mixture over fish and rub in gently with fingers until the entire fish is covered. Bake for 20-30 minutes or until fish is cooked through. We really like crispy edges on our fish, so I move they tray to the top rack and broil for about 5 minutes to get a light char.
While fish is cooking, make the salsa.
for the mango salsa
In a medium bowl, combine mango, onion, jalapeno, lime juice, cilantro and hot sauce. Salt to taste.
Heat tortillas and assemble tacos. Enjoy!