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Mexican Fish Tacos with a Mango and Black Bean Salsa https://www.metro.ca/userfiles/image/recipes/tacos-poisson-mexicaine-salsa-10719.jpg PT25M PT10M PT35M
Preheat the oven to 400°F.Mince the garlic.Chop the onion, dice the mango and the Pepper.Drain and rinse the corn and the black beans.In a bowl, mix the spice mix, minced garlic, half of the lime juice, half of the olive oil and the haddock.Add salt and pepper to taste.Mix and transfer to a baking sheet lined with parchment paper.Place in oven for 10 minutes.Once cooked, break the fish into flakes or cut in half lengthwise and set aside.Prepare the salsa: mix the onion, the mango, the pepper, the corn and the black beans in a bowl and mix with the rest of the lime juice and olive oil.Add the pepper flakes (to taste) and the coriander leaves.Season with salt and pepper and mix.Serve the tortillas with the fish, salsa, and sour cream.Source: Missfresh.com
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4 g coriander 1/4 cup (60 mL) sour cream 1 tsp. (5 mL) cumin 1 tsp. (5 mL) crushed red pepper flakes 1 garlic clove 1/2 cup (125 mL) black beans 2 Tbsp. (30 mL) olive oil 1 lime 2 cod loins 1 mango 50 g corn niblets 1/2 red onion 1 tsp. (5 mL) dried oregano 1 tsp. (5 mL) smoked paprika 1/2 red bell pepper 4 tortillas
Mexican Fish Tacos with a Mango and Black Bean Salsa

Mexican Fish Tacos with a Mango and Black Bean Salsa

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2
servings
0:25
Preparation
0:10
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 g
    coriander
  • 1/4 cup
    (60 mL)
    sour cream
  • 1 tsp.
    (5 mL)
    cumin
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    SELECTED SIZES SELECTED VARIETIES


  • 1 tsp.
    (5 mL)
    crushed red pepper flakes
  • 1
    garlic clove
  • 1/2 cup
    (125 mL)
    black beans
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    GREEN FRENCH BEANS

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    400 g, PRODUCT OF GUATEMALA


  • 2 Tbsp.
    (30 mL)
    olive oil
  • 1
    lime
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    CARROTS OR YELLOW ONIONS

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    2 lb, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2
    cod loins
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    113 g


  • 1
    mango
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    ORGANIC RED MANGOES

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    PRODUCT OF PERU HONEY MANGOES PRODUCT OF MEXICO RED MANGOES PRODUCT OF BRAZIL OR PERU


  • 50 g
    corn niblets
  • 1/2
    red onion
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    2 lb, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 1 tsp.
    (5 mL)
    dried oregano
  • 1 tsp.
    (5 mL)
    smoked paprika
  • 1/2
    red bell pepper
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    RED, ORANGE OR YELLOW SWEET PEPPERS

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    PRODUCT OF MEXICO OR HONDURAS 7.69/kg


  • 4
    tortillas
Imprimer ma sélection

Preparation

Preheat the oven to 400°F.

Mince the garlic.

Chop the onion, dice the mango and the Pepper.

Drain and rinse the corn and the black beans.

In a bowl, mix the spice mix, minced garlic, half of the lime juice, half of the olive oil and the haddock.

Add salt and pepper to taste.

Mix and transfer to a baking sheet lined with parchment paper.

Place in oven for 10 minutes.

Once cooked, break the fish into flakes or cut in half lengthwise and set aside.

Prepare the salsa: mix the onion, the mango, the pepper, the corn and the black beans in a bowl and mix with the rest of the lime juice and olive oil.

Add the pepper flakes (to taste) and the coriander leaves.

Season with salt and pepper and mix.

Serve the tortillas with the fish, salsa, and sour cream.

Source: Missfresh.com

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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