Fish Tacos with Mango Salsa & Spicy Yogurt Sauce

SO! Its been a while since I've posted to my cooking blog. Life has been super busy with my "real" job, singing and touring. This is a good thing. Now, don't think I haven't been cooking up a storm, because you can look at my robust figure and see that I most certainly have been!! HA!

My best friend and the piano player that I've collaborated with for almost 20 years, Paul David Longstreth, has been staying here in Norway with Peto and I, working on playing more in Europe and writing original music. He is very interested in learning more about cooking for himself and for friends and family. So, when we're not working on music, he and I have been having little workshops on how to prepare delicious meals.

I am not a chef. I am a vocalist who loves to cook almost as much as I love to sing. I don't claim to have the knowledge of a chef. I know how to make food that tastes great to me, my family and my friends and over the years, they have truly enjoyed the meals I've created. I've learned tips and tricks from REAL chefs to help me with being a better cook. When Paul asked if I could teach him to make good food, I knew this was something I could do!

This past Tuesday, after a trip to the mall and to have an oil change done on my car, we had to make something quick, but tasty for dinner. I decided that the lesson for Paul would be to make fish tacos!

Now, this sounds super simple and it is, but its SOOOOOOOOOOO delicious!!!! I made mine with salmon, but you can use a fish of your choice.

The first thing is to prepare the Mango Salsa. Mango is light and delicious and pairs beautifully with fish. I also find that peaches and nectarines also work well, so if you don't have access to mango, you can use fresh peaches or nectarines.

Mango Salsa

1 large mango, peeled and diced

1 medium red onion, diced

2 toes garlic finely minced

1/4 cup minced cilantro

1/4 cup minced curly leaf parsley

The juice of 1/2 lime

1/2 tbsp ruby red grapefruit juice (optional)

1 medium tomato, seeded & diced

1 cucumber, diced

Salt to taste

Red pepper flakes, to taste

Mix it all up in your bowl, cover with plastic film and refrigerate.

Voila! You're done with the Mango Salsa

Now for your fish! I used salmon, but you can use any type of fish that you'd like for your tacos or you can use shrimp. I sautee the fish in a pan over medium high heat with a small splash of vegetable oil. I season with salt, pepper, cumin, chili powder and 1 tablespoon minced cilantro with a squeeze of lime juice. Don't overcook your seafood!!!! You don't want mushy fish sitting in the bottom of a soft taco shell. After the fish is cooked, cover and set aside.

I make a basic guacamole to go with this taco but I also like to add something creamy to my taco. Instead of using plain old sour cream I like to make a quick and delicious sauce to spoon onto my tacos.

Spicy Yogurt Sauce

This is so easy it can be prepared if you're half asleep!!

1 cup Greek or Turkish Yogurt

2 tbsps prepared, chunky salsa

1 tsp lime or lemon juice

Salt to taste

Mix it up and pop it into the fridge.

See, simple!

Its time to build your taco.

I prefer to use soft flour taco shells, but if you like crunchy corn shells, its entirely up to you. I warm them in the oven for a few minutes and then spoon in fish, top with some Spicy Yogurt Sauce, Guacamole, Mango Salsa and then sprinkle with the shredded cheese of your choice, I like white cheese with fish. Monterrey Jack is an awesome choice. Then you eat as many as your belly can hold!!!!!!!!!!!! Ole!!

photos courtesy of Paul David Longstreth

Now...

Go, eat!!

If you enjoy the recipes, please share my blog with your friends. If you have a recipe you'd like to share in Friendly Foods, please send it in. Photos are also appreciated! teedycooks@gmail.com

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