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Fish Tacos with Papaya-Coconut Salsa Recipe

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This recipe for Fish Tacos with Papaya-Coconut Salsa, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Thompson
Added: Thursday, August 2, 2007


1/12 C. chopped peeled Papaya
1 C. finely chopped Red Bell Pepper
1/3 C. chopped Red Onion
2 tbsp. Coconut, toasted
1 tbsp. chopped Cilantro
2 tbsp. fresh Lime Juice
2 tsp. minced seeded Jalapeņo Pepper
1/4 tsp. Salt

1 lb. Halibut or Red Snapper
2 tbsp. fresh Lime Juice
1/3 C. Panko (Japanese breadcrumbs)
2 tbsp. Canola Oil

Black Beans:
2 cans Black Beans
1 peeled cubed Mango
1/3 C. finely chopped Red Onion
1/4 C. fresh chopped Cilantro

Remaining Ingredients:
Abuelito's corn Tortillas
1 box Caribbean style Rice (I use Zataria's)
2 C. finely shredded Red Cabbage
1/2 C. Light Sour Cream
2 sliced Avocados
Lime Wedges

To prepare Salsa:
Combine first 8 ingredients and refrigerate for 30 minutes.

To prepare Fish: Place fish in shallow dish, drizzle with 2 tbsp. lime juice. Cover & marinate in refrigerator 30 minutes, turning occasionally.

Remove fish from marinade, pat dry with paper towels. Sprinkle fish with dash of salt & pepper. Dredge fish in panko, gently pressing to adhere. Heat oil in nonstick skillet over med-high heat. Add fish to pan, cook 4 minutes on each side or until fish flakes easily when tested with fork. Cut fish into chunks.

To prepare black beans: Drain black beans. Put black beans, finely chopped red onion, and dash of salt/pepper in saucepan. Heat over med-low heat until hot, but not boiling. Turn off heat, add cubed mango, chopped cilantro, and juice from 2 lime wedges.

Prepare rice according to package instructions. Warm tortillas in a skillet and then place in warmed oven. Serve buffet style!

Number Of Servings:
Number Of Servings:
10 tacos
Preparation Time:
Preparation Time:
35 minutes
Personal Notes:
Personal Notes:
I double to serve 10 adults.




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