"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Laguna Beach Fish Taco's Recipe

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This recipe for Laguna Beach Fish Taco's, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, January 29, 2006


1 pound of orange roughy
2 tablespoons butter
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise
1 teapoon lime juice
2 teaspoons fresh cilantro
1 1/2 cups shredded lettuce
8 corn taco shells, warmed according to package directions

For the Mango Salsa Ingredients:

Rinse fish and pat dry. cut fish crosswise into 3/4 inch slices.
Place fish in single layer in a greased baking pan. Combine
butter, cumin and garlic powder. Brush over fish. Bake at 450
degrees for 6-7 minutes until fish flakes easily.

In another bowl, stir together mayonnaise, cilantro and lime
juice. Add lettuce; toss to coat. Spoon some of the lettuce
mixture into each taco shell and add fish slices. Top with
mango salsa.

For the Mango Salsa:
1 1/2 cup chopped , peeled mangoes
1 medium red sweet pepper seeded and finely chopped
1/4 cup sliced green onions
1 jalapeno chile pepper ( optional)
1 tablespoon olive oil
1/2 teaspoon lime juice
1/2 teaspoon vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper

Combine all salsa incredients and seve over fish taco's.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Isabelle discovered fish taco's in Southern California.




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