This is what I call a serious “shortcut recipe” in which seasonings and fish are pre-mixed and can be cooked in less than 10 minutes. We often add mango to fish tacos, but this is my first time trying to use blackened fish (family favorite), let me tell you… it’s a winning combination!
When something so simple is so delicious and wholesome, I like it. In the foreseeable future, this will definitely become our new way of making fish tacos (because it is no secret that I like to change everything at any time)! What is your favorite way to make fish tacos?
Before I get into the recipe, let’s discuss how to cut mangoes, because I know that sometimes this can be a little tricky or intimidating.I’m not saying this is the “right” way, but it’s mine Method. This is how to do…
how is it Cut mango
- First, use a carrot peeler to peel off the outer skin of the ripe (slightly soft) mango.
- Secondly, stand the mango upright and use one of them to cut it from the middle Convenient, fancy tool (Pictured).
- Third, place the two pieces without seeds flat on a cutting board and dice them.
- Fourth, never forget this step, pick up the seeds and gnaw away the intact parts!
More favorite taco recipes
Enjoying tacos doesn’t have to be Tuesday! We like variety, so here are some of our favorite ways to change taco nights.
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