One of the first foods I learned to make were fish tacos with mango salsa. Last night I combined that with a fresh homemade bowl of guacamole. The first taco I had that night was filled with sour cream, but it didn’t add to the flavors or textures so on my second one, I Ieft it out. I added green cabbage also known as Savoy cabbage. It gave a really nice crunch alongside the flakey halibut. The tortilla my family used was too thick, and I wasn’t getting tons of that fishy taste in there, but I probably put too little. (The tortillas were made of flax, oat bran & whole wheat, so maybe that’s why it didn’t taste so great, and was too thick.) The garlic was nice and mild, in the fruity and juicy salsa. Easy Fish Tacos from Epicurious
Tips: Don’t put too little fish.
Rating: 4.5 out of 5