There’s an interesting theory that in the Summertime heat, eating spicy foods actually lowers your body temperature as well as a plethora of other health benefits such as raising your metabolism, improving digestion, mood and aids in better sleep. For a recent photoshoot I did for Miditto.com, we decided to pair some of their monthly wine selections with a spicy dish – and what better than some delicious fish tacos made with a kickin’ spice rub and a fresh mango-avocado-jalapeno salsa?
You can always adjust the heat by increasing or decreasing the amount of cayenne red pepper (or omit it all together if you like the spice flavor without the heat), and to be perfectly honest this spice rub and fruity fresh salsa combination would go great with grilled chicken or shrimp too! I used tilapia for this recipe but you can also substitute any other mild flaky white fish such as cod, orange roughy, flounder, halibut or haddock.
Garnish the tacos with some extra cilantro, jalapeños, fresh cracked black pepper. Some sliced red cabbage would also add a little bit of fresh crunch too. Add a splash of fresh lime juice, a dollop of chipotle cream (recipe follows) — both great toppings to cool the spicy heat!
For wine pairing, Miditto recommends a crisp Sauvignon Blanc, a light dry Rose, a fruity Riesling, a bold red Zinfandel, or spicy Shiraz to compliment the spicy flavors of the dish.
Read more about the best Summer Wines on Food & Wine
Read more about the health benefits of eating spicy foods
Spicy Fish Tacos with Mango, Avocado & Jalapeño Salsa and Chipotle Crema. Perfectly paired with Summer white wine or rose to cool the heat!
Ingredients
- Spicy Fish Fillets:
- 1/2 tbsp cumin
- 3/4 teaspoon salt, divided
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1 pound white fish fillets (cod, tilapia,haddock)
- 1 tablespoon canola oil
- Avocado-Mango-Jalapeno Salsa:
- 1 cup sliced peeled avocado
- 2/3 cup finely chopped peeled ripe mango
- 1/4 cup chopped green onions
- 1/4 cup finely chopped red onion
- 2 tbsp finely chopped fresh cilantro
- 1 tbsp fresh lime juice
- 1/4 teaspoon ground red pepper
- 1 jalapeño pepper, thinly sliced (optional)
- 1 cup red cabbage, shredded (optional)
- 1 lime, fresh juice of for garnish 8 (6-inch) corn or flour tortillas
- Chipotle Crema:
- 1/2 cup low-fat sour cream or plain yogurt
- 1 tbsp low-fat mayonnaise
- 2 teaspoons chipotle pepper (finely chopped) in adobo sauce
- fresh lime juice from 1/2 lime
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare Spicy Fish:
- Wash fish fillets and pat dry, set aside.
- Prep all fresh ingredients (chop garlic, herbs, fruit, onions, avocado, etc.) and set aside.
- Measure out all dry spices (cumin, 1/2 teaspoon salt, paprika, cayenne, black pepper) and add to a mixing bowl, combine well. Rub spices over fish and let sit covered in plastic wrap for about 10-15 minutes in the refrigerator.
- Cook fish in a skillet with oil for about 2 minutes on each side (check to make sure the fish is done by cutting a slit in the thickest part. If still pink, cook another minute or so until done). Keep the fish warm tented with some foil on a side plate while preparing the salsa.
- Avocado-Mango-Jalapeno Salsa:
- To make the salsa, add together the rest of the salt (1/4 teaspoon), avocado, mango, onions, cilantro, lime juice, red pepper and jalapeño (if using).
- Rub a small amount of canola oil on the tortillas on both sides and heat in a skillet over medium-low. (You can also put them in the microwave for about 1 minute or warm them in the oven at 350 for about 5-10 minutes).
- Cut the fish into medium size pieces and add them to the tortillas. Top each taco with a couple tablespoons of the mango-jalapeno-avocado salsa.
- For garnishes, add a squeeze of fresh lime juice, cilantro, jalapeno slices, cabbage, salt and pepper to taste.
- For a little extra flavor, add a drizzle of chipotle cream or top with a dollop of sour cream to cool the spicy heat.
- Chipotle Crema:
- In a small to medium mixing bowl, add all ingredients and mix together well. If you like a smoother cream texture, throw everything into a blender or food processor until blended well. Add chipotle cream to a squeeze bottle or plastic bag with a hole cut from one of the corners and squeeze over top of the tacos, or add a dollop of sour cream as a cool topping. Makes 1/2 cup.
Notes
Recipe adapted from Cooking Light, May 2012
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Other Fish Taco Recipes you may enjoy:
Lourdes Castro’s Fish Tacos on Epicurious
Mark Bittman’s Fish Tacos on NY Times
Food and Wine’s Fish Taco with Creamy Lime Guacamole and Cabbage Slaw
