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A good salsa for fish tacos........?
- Thread starter Lisa
- Start date
Pureed Tomato Salsa:
* 2 tablespoon peanut oil
* 1 small red onion, coarsely chopped
* 4 cloves garlic, coarsely chopped
* 4 large ripe tomatoes, chopped
* 1 serrano chile
* 1 jalapeno, sliced
* 1 tablespoon chipotle hot sauce
* 1 tablespoon Mexican oregano
* 1/4 cup chopped fresh cilantro leaves
* Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
* 2 tablespoon peanut oil
* 1 small red onion, coarsely chopped
* 4 cloves garlic, coarsely chopped
* 4 large ripe tomatoes, chopped
* 1 serrano chile
* 1 jalapeno, sliced
* 1 tablespoon chipotle hot sauce
* 1 tablespoon Mexican oregano
* 1/4 cup chopped fresh cilantro leaves
* Salt and pepper
Preheat grill or use side burners of the grill. Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, serrano and jalapeno and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture with a hand-held immersion blender until smooth and cook for an additional 10 to 15 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.
Tomatillo salsa
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
Method
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Makes 3 cups.
To cook the tomatillos, you can either roast them in the oven, or boil them. Roasting will deliver more flavor; boiling may be faster and use less energy. Either way works, though boiling is a more common way to cook the tomatillos.
Ingredients
1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste
Method
1 Remove papery husks from tomatillos and rinse well.
2a Roasting method Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.
2b Boiling method Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes. Remove tomatillos with a slotted spoon.
2 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a food processor (or blender) and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.
Makes 3 cups.
mythoughts
New member
My favorite w/fish taco's is Mango salsa:
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
I think green salsa would be good too....red I don't think would be good.
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
I think green salsa would be good too....red I don't think would be good.
mythoughts
New member
My favorite w/fish taco's is Mango salsa:
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
I think green salsa would be good too....red I don't think would be good.
Mango salsa:
1 cup chopped peeled mango
1/2 cup chopped seeded peeled cucumber
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
2 tablespoons minced jalapeño pepper
1 tablespoon fresh lime juice
1 teaspoon extravirgin olive oil
1/8 teaspoon salt
I think green salsa would be good too....red I don't think would be good.
❤
❤.finally his.❤
Guest
* Tomato salsa:
* 1 cup chopped seeded tomato (about 2 medium)
* 1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
* 1/4 cup finely chopped red onion
* 1 tablespoon chopped parsley
* 1 tablespoon fresh lime juice
* 1/2 teaspoon minced habanero pepper
* 1/2 teaspoon extravirgin olive oil
* 1/4 teaspoon salt
*
Mango salsa:
* 1 cup chopped peeled mango
* 1/2 cup chopped seeded peeled cucumber
* 1/4 cup chopped green onions
* 1/4 cup chopped fresh cilantro
* 2 tablespoons minced jalapeño pepper
* 1 tablespoon fresh lime juice
* 1 teaspoon extravirgin olive oil
* 1/8 teaspoon salt
*
Fish:
* 2 tablespoons lime juice
* 2 teaspoons olive oil
* 1/4 teaspoon ground cumin seed
* 2 garlic cloves, minced
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt
* Cooking spray
*
Remaining ingredients:
* 4 (10-inch) flour tortillas
* 1 cup shredded red cabbage
* 1/4 cup reduced-fat sour cream
* Lime wedges (optional)
Preparation
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
Prepare grill.
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
* 1 cup chopped seeded tomato (about 2 medium)
* 1/2 cup chopped seeded yellow or orange tomato (about 1 medium)
* 1/4 cup finely chopped red onion
* 1 tablespoon chopped parsley
* 1 tablespoon fresh lime juice
* 1/2 teaspoon minced habanero pepper
* 1/2 teaspoon extravirgin olive oil
* 1/4 teaspoon salt
*
Mango salsa:
* 1 cup chopped peeled mango
* 1/2 cup chopped seeded peeled cucumber
* 1/4 cup chopped green onions
* 1/4 cup chopped fresh cilantro
* 2 tablespoons minced jalapeño pepper
* 1 tablespoon fresh lime juice
* 1 teaspoon extravirgin olive oil
* 1/8 teaspoon salt
*
Fish:
* 2 tablespoons lime juice
* 2 teaspoons olive oil
* 1/4 teaspoon ground cumin seed
* 2 garlic cloves, minced
* 4 (6-ounce) halibut fillets
* 1/4 teaspoon salt
* Cooking spray
*
Remaining ingredients:
* 4 (10-inch) flour tortillas
* 1 cup shredded red cabbage
* 1/4 cup reduced-fat sour cream
* Lime wedges (optional)
Preparation
To prepare tomato salsa, combine first 8 ingredients in a small bowl; cover and chill at least 1 hour.
To prepare mango salsa, combine mango and next 7 ingredients (through 1/8 teaspoon salt) in a small bowl. Cover and chill at least 1 hour.
Prepare grill.
To prepare fish, combine 2 tablespoons lime juice, 2 teaspoons olive oil, cumin, and garlic in a large zip-top plastic bag. Add fish to bag; seal. Marinate 15 minutes, turning once. Remove fish from bag; discard marinade. Sprinkle both sides of fish evenly with 1/4 teaspoon salt. Place fish on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or desired degree of doneness. Flake fish into large chunks.
To prepare tacos, place tortillas on grill rack coated with cooking spray; grill 10 seconds on each side. Divide fish and cabbage evenly over one half of each tortilla; top each tortilla with salsa and 1 tablespoon sour cream. Fold tortillas in half. Serve with lime wedges, if desired.
Adam_Nelson
New member
Mango habanero salsa goes great with fish
Dice 1 mango (if it smells like terpentine it's too ripe)
Dice 1/2 a red onion
Chop a habanero chili
Juice 2 limes
Mix the ingredients together and chill at least 3 hours.
Use caution when chopping the habanero chili they will burn your skin. You can swap it out and add several dashes of very hot sauce if you can't find habaneros.
You can add diced tomatos if you like, but I like it best without. If you want them add perhaps 1-2 small ones and perhaps only do one lime.
Dice 1 mango (if it smells like terpentine it's too ripe)
Dice 1/2 a red onion
Chop a habanero chili
Juice 2 limes
Mix the ingredients together and chill at least 3 hours.
Use caution when chopping the habanero chili they will burn your skin. You can swap it out and add several dashes of very hot sauce if you can't find habaneros.
You can add diced tomatos if you like, but I like it best without. If you want them add perhaps 1-2 small ones and perhaps only do one lime.