Fish Tacos with Fresh Mango Salsa and Chipotle Yogurt Sauce

Now that it's springtime and its getting warmer every day and staying light out later, it's time to start making summery food! Fish tacos are wonderful anytime but this recipe is very refreshing and is loaded with flavors I associate with summertime: cilantro, mango, lime. I made these fish tacos with tilapia and they turned out wonderful! The fish is flaky and absorbs a lot of the lime juice that I cooked it in. I topped the fish with fresh mango salsa and chipotle yogurt sauce that was delicious and so tasty. Whenever I get fish tacos at a restaurant, they always come with charred red cabbage but I had never figured out how to make it. Anyways, I figured it out and it's so easy and adds great flavor to the cabbage and to the tacos. The charred cabbage was so delicious I wanted to eat it all by itself!

Fish Tacos with Fresh Mango Salsa and Chipotle Yogurt Sauce

• 1 pound of flaky white fish
• 4 tablespoons of fresh lime juice
• 1-2 tablespoons of olive oil 
• 10-12 small flour tortillas, warmed

Mango Salsa:

• 1 red pepper, diced
• 1/2 small red onion, finely chopped
• 1 ripe mango, diced
• 1 handful of cilantro, chopped
• 2 garlic cloves, minced
• juice of 1 lime

Chipotle Yogurt Sauce:

• 1/2 cup plain greek yogurt
• 3 tablespoons fresh squeezed lime juice
• 1/4 cup chipotle sauce from can 
• 1 garlic clove, minced

Charred Cabbage:

• Small head of red cabbage
• 2 tablespoons olive oil or can use cooking spray to cut calories
• pepper, as needed
• lemon pepper seasoning, as needed

Preparation

1. Cook fish in a frying pan with olive oil and lime juice until cooked through. 
2. For salsa, cut up mango, onion, red pepper, cilantro and toss together with cilantro, garlic, and lime juice. 
3. For yogurt sauce, mix greek yogurt, chipotle sauce, garlic and lime juice. 
4. Preheat oven to 400 degrees for charred cabbage. Slice cabbage and pull sections apart so seasoning and oil reaches every part. Drizzle with oil or cooking spray and then sprinkle pepper and lemon pepper seasoning over cabbage. Cook for 15-20 minutes or until charred. 
5. Warm tortillas. Top with fish, salsa, charred cabbage, and yogurt sauce. 
6. Enjoy!

Fried Bananas, Batman!

So I'm trying to write more posts more often...so this morning, I decided to make fried bananas for breakfast. I don't really like bananas but fried anything is amazing! It was really easy, required very few ingredients and turned out delicious!






I fried the bananas on each side for about a minute in coconut oil for added flavor. Besides adding a delicious coconuty flavor, coconut oil has the good kind of fat and has also been known to stave off infections and heart disease. I highly recommend substituting coconut oil for butter or vegetable/canola oil when frying sweet things.

The banana slices cook very quickly so you need to make sure that you watch them the entire time. If you cook them too long, the sugar in the bananas breaks down from the heat and they can burn very easily.

After the banana slices cooked on both sides, I poured a small amount of honey mixed with a little hot water over them and then sprinkled with ground cinnamon. You don't need a lot of the honey because they are already very sweet.

Let them cool for a couple minutes before eating because they will be very hot. I kind of wish these weren't so easy to make because now I think I'll make them all the time...

I'm gonna put a shortened version of this recipe down below :)




Fried Bananas with Honey Drizzle 

• banana(s)
• coconut oil (use as needed)
• honey
• hot water
• ground cinnamon

1. Melt 1-2 tablespoons of coconut oil in the pan and spread so it covers the pan. 
2. Slice banana into 1/2 inch pieces and place in the frying pan. 
3. Cook for about a minute or until they are dark brown on both sides.
4. Mix a little hot water into a few tablespoons of honey and drizzle over fried bananas.
5. Serve sprinkled with ground cinnamon.