Yum! It may look complicated but truly it’s one of the easiest Seattle gluten free meals I make. This dish takes about 10 minutes, if you buy mango salsa and fresh guac from Whole Foods. You can also sub in any white fish. I make this same dish with cod or halibut. Makes 5-6 tacos.
4 Sole Fillets
1/4 lbs of crab
5-6 Soft Corn Tortillas (Gluten-Free)
1 tsp Coconut Oil
Mango Salsa (Whole Foods or fresh made)
Top with fresh cilantro
Pair with fresh veggies (snap peas are from our garden)
Cook on 4 or medium low, heat up teaspoon of coconut oil. Sauté sole (it’s a very thin fish it cooks fast) for 5 minutes. Then add in crab. Sole will break apart natural, so I just gently break it all up so it’s nice chunky mix. If you use halibut or cod, have the butcher cut off the skin for you at the store, it will make your life so much easier.
Heat up soft tortillas on a dry frying pan on medium low, so the tortillas are warm and soft, not crispy. When ready and on a dish, add fish to tacos and top with mango salsa and guac.
If you are making mango salsa from scratch there are lots of options, but here’s a good recipe to follow.
1 mango – peeled, seeded and finely chopped
1/4 cup finely chopped red bell pepper
1 green onion, finely chopped
2 tablespoons finely chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tablespoons lime juice
1 tablespoon lemon juice
* Recipe from http://allrecipes.com/Recipe/mango-salsa/detail.aspx