This is Jaroms take on fish tacos. And oh it is so yummy. Thanks babe!!Ingredients:
Soft shell tacos(I'd recommend 2 shells per person)
pound of white fish(serves 4) ex. talapia(1 choice) if you don't have it you could use basa, cod or white fish
fresh avacodo-sliced
guacamole
1 ripe sliced mango
sourcream mix (for a 250ml container of sourcream we add 1 med size clove of garlic and about 2 tbsp of white sugar. I would mix in 1 tbsp of sugar and taste it first and than add the second after. Also pre make this about an hr or two ahead, it lets the flavors meld)(sourcream mix is great for donairs too!)
2 fresh lime
1/8 c butter
1. TBSP taco seasoning
bunch of asparagus
start with prep:
Make Sour Cream mix, and Guacomole
Cut up mango and avocado(you might want to wait until fish is cooking to cut avacodo so it doesn't brown) into strips
Defrost fish
And Than:
Preheat skillet at (275 for ellectric pan) or Med- High Heat
Add butter and Taco Seasoning and lime juice(2-3 tbsp), mix in pan, add fish.
Grill until fish begins to separate. Using spatula mix and break apart fish. Grill for another 3-4 min.
Remove fish from pan, and add sliced mangos, grill until slightly browned/carmalized.
Add wedge of butter and grill asparagus until desired tenderness.
The fish, mango, and asparagus are all cooked in the same pan. At same heat. Remove one to cook the other.
Place items on serving platter. I like to have a lime wedge for every taco, it taste so good squeezing the fresh juice over.
Serve. Eat. and Enjoy!!
