Ingredients
- 1 pound inexpensive white fish (catfish, tilapia, etc.)
- 1 cup mojo sauce (see headnote)
- 1 cup salsa verde
- 1 cup mango, peeled and diced
- 1 cup cooked corn kernels (fresh, or canned and drained)
- 1 cup package yellow rice with black beans, cooked according to the package directions
Preparation
Baking Directions:
Preheat the oven to 350° F.
Place the fish in a shallow pan and sprinkle it lightly with a little salt and pepper.
Pour the mojo sauce over the fish and let sit to marinate for at least 30 minutes and no longer than an hour.
(Marinating longer will actually cook the fish, so be careful.)
While the fish is marinating, combine the salsa verde, mango, corn, lime juice, and lemon juice in a medium-size bowl.
Cover and set aside to let the flavors blend.
Wrap the tortillas in aluminum foil and place in the oven for 5 to 7 minutes, or until warm.
When the fish is finished marinating, heat the oil in a large skillet over medium-high heat.
Add the fish, discarding the marinade, and brown it lightly on each side.
Lower the temperature to medium-low and cook until the fish begins to flake when poked with a fork, 3 to 5 minutes.
Place the tortillas on individual plates or on a serving platter and cover each with torn pieces of lettuce.
Divide the fish equally and put it on top of the lettuce.
Roll up the wraps tightly, securing if necessary with toothpicks.
Serve with the rice and beans and the salsa as side dishes.
Garnish the tacos with lemon and lime slices, if desired.
