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Yields: 4 servings Prep time: 20 min Cook time: 10 min |
Ingredients for Fish: |
| INDUCTION 21 STAINLESS STEEL FRY PAN (12.5 IN.) | CERAMIC SQUARE BAKER (8 IN.) | STAINLESS STEEL SLOTTED TURNER |
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1. Pat fish dry with paper towel and sprinkle with sea salt. Mix your marinade by combining 2 tablespoons olive oil, lime juice, orange juice and taco seasoning. Place fish in ceramic baker with sliced onions and pour marinade on top.
2. Cover with plastic wrap and place in the fridge while you make your mango salsa and Baja sauce.
3. For the salsa, combine all of the ingredients listed under "mango salsa" in a small bowl. Set aside.
4. For the Baja sauce, combine all of those sauce ingredients in another small bowl. Set aside until ready to serve tacos.
5. Heat 2 tablespoons of oil in fry pan over medium-high heat. Once hot, add fish and sliced onions. Cook for 4-5 minutes and then flip.
6. Cook for another 4-5 minutes. Remove from heat and take fish out. Set on plate to cool before breaking apart. Also remove onions and set aside.
7. Once fish has cooled, use hands or fork to break apart into bite-size pieces. Mix this with the cooked onions.
8. Make your tacos by placing a spoonful of fish into the center of a tortilla. Then add some mango salsa, a bit of shredded cabbage, and lastly, drizzle Baja sauce on top. Repeat to make remaining tacos.
