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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

Rate this recipe
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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
  • 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
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    RED ONIONS

    RED ONIONS

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    3 lb. PRODUCT OF CANADA , 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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    ASSORTED COLOUR SWEET PEPPERS

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    3 PK, PRODUCT OF ONTARIO AVOCADOS 5 PK, PRODUCT OF MEXICO COCKTAIL TOMATOES 454 g, PRODUCT OF ONTARIO


    ONTARIO APPLES

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    PRODUCT OF ONTARIO, CANADA EXTRA FANCY GRADE SELECTED VARIETIES 4.39/kg


  • 4
    tortillas
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    OLD EL PASO REFRIED BEANS, TORTILLA OR TACO SHELLS OR BEN'S ORIGINAL BISTRO EXPRESS INSTANT RICE

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    2 for $6.00

    SELECTED SIZES, SELECTED VARIETIES


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

Legal Notice

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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