Fish Tacos with Mango Salsa

Fish Tacos:

• 2 tbsp extra virgin olive oil, divided
• 1 tbsp lime juice, freshly squeezed
• 1 ½ tsp chili powder
• ½ tsp kosher salt
• 1 ¼ lbs halibut, cod or other firm fleshed fish fillets
• 1 c finely shredded green or purple cabbage, for serving
• 12-24 corn tortillas, heated according to package directions

Mango Salsa:

• 3 ripe mangos, pitted, peeled, and cut into ½-in dice (see note)
• 2 tbsp shallots or red onion, minced
• 2 tbsp fresh cilantro, minced
• 2 tbsp lime juice, freshly squeezed
• 1 jalapeño chile, seeded and minced
• 1 pinch kosher salt

To prepare fish: In a glass or ceramic baking dish, whisk together 1 tbsp oil, lime juice, chili powder and salt. Add fillets and turn to coat with marinade. Cover with plastic wrap and refrigerate while making salsa.

To make salsa: Combine all salsa ingredients in a serving bowl. Cover and set aside at room temperature.

Heat 1 tbsp oil in a large nonstick skillet over medium heat. Add fish and cook, turning occasionally, until golden brown and opaque when pierced in thickest part with tip of a knife, 8-10 minutes. Transfer to a bowl and break fish into bite-sized chunks.

For each taco, fill a single tortilla (or two stacked tortillas) with some fish, a spoonful of salsa, and a sprinkle of cabbage. Fold in half and serve at once.

Note:

Peeling mangos: Place fruit on its side on a work surface. The pit will be running horizontally through the center of the fruit. Using a sharp knife, cut off the top of the fruit just above the pit. Turn the mango flat side down and cut off the other side of the fruit. Using a large metal serving spoon, scoop the mango flesh from each portion in one piece. The peeled mango can now be sliced. Pare off the flesh remaining on the pit with a small knife to eat as your reward.