I love a good fish taco. You can go out for tacos right here in Fairfield, CT. If you are local, I suggest the Mahi Mahi fish tacos at Bodega.  I tried my first fish taco in California about 16 years ago and I was hooked. Pun intended. I loved crispy crunch of a deep-fried fish taco. I wanted to replicate the experience as a home cook but frying is messy and not too healthy. So, I began hunting for a recipe that I could modify and make into the best baked fish taco known to humankind. YUM.

To my surprise, I found that the subtle texture and taste of a baked fish such as Mahi Mahi tastes even better than a fried version. And I mean WAY better. Here’s a new recipe I simply LOVE. I used a little SPICY GourGanics in my marinade and then topped it with some MILD GourGanics USDA Organic Salsa & Simmer Sauce. For crunch, we have some iceberg lettuce. I needed something that would replicate the CRAZY CRUNCH experience I enjoyed in a fried fish taco and I found this really did the trick. The medley of the subtle marinade, plus the sweetness of fresh mango intermingle with the bright burst of GourGanics USDA Organic Salsa in a way that leaves even yours truly at a loss for words.

Here’s what you need:

2-4 Mahi Mahi Fillets

2 tablespoons GourGanics Spicy

Juice of one Organic lime

1/4 cup white wine

Dash of olive oil

1 fresh USDA ORGANIC mango, chopped into small bite-sized chunks

1/4 head iceberg lettuce, chopped

1 pack corn tortillas

1/2 jar GourGanics Mild

Here’s what to do:

Place the fillets in a glass dish with the lime juice, wine, and salsa. Allow it to sit for about 5 minutes. Then rub a little butter or a dash of oil on the bottom of a baking pan and place fish fillets in the dish. Pour the salsa marinade over. Cover with parchment paper or foil and bake in oven at 450 degrees for 10-12 minutes.

When the fish is almost cooked through, place your corn tortillas in the oven on a cookie sheet and allow to warm for about 3 minutes, so they will be warm and ready for taco assembly.

Pull the fish out of the oven and using two forks, gently flake the fish apart into bite-sized pieces.

Now to assemble your tacos:

First open a beer and have a swig. Then, use a small amount of chopped iceberg lettuce as a bed in your warmed corn tortillas, add fish,  chunks of fresh mango and one teaspoon of GOURGANICS USDA ORGANIC Mild salsa. Serve and enjoy with a crowd of 4.

Happy Summer. Happy Salsa!