sunday suppers- fish tacos w/mango salsa

Tonight’s sunday suppers is brought to you by tequila lime fish tacos with mango salsa. Gluten free of course.

This was actually quite super simple and easy to make. And pretty healthy too. No breading or frying of the fish. Corn tortillas, because you know-gluten free. And the mango salsa compliments the fish just so perfectly.
I may have mentioned a few times before how much I love Mexican food. And now that I have to go gluten free it just seems like Mexican is even more of my go to cuisine. I still do occasionally miss flour tortillas though. But this mango salsa. Just so perfect with the fish. I’ve been on a mango kick lately. Mango margaritas for cinco de mayo and even mango puree for my sparkling wine cocktails. But this mango salsa is just to die for.

And what’s Mexican food without tequila? This time I added it to the fish instead of my drink. Now that’s willpower. Not that you couldn’t do both of course!

Tequila lime fish tacos with mango salsa
1 lb tilapia
2 limes
1 TBL tequila
1 mango, cubed
1 TBL cilantro
1 TBL chopped red onion
Corn tortilla shells
In a skillet sprayed with non stick cooking spray, place tilapia. Cook over medium heat and add tequila, juice of 1 lime, and 1 tsp of grated lime rind. Cook for approximately 8-10 minutes(more or less depending on thickness of tilapia) or until fish flakes easily with a fork.
For mango salsa
Add cubed mango, juice of 1/2 a lime, cilantro and red onion to a bowl and combine. Set aside for a few minutes to marinate the flavors together.
Heat corn tortillas in a microwave or in a skillet just til heated through and tortilla shells become more pliant. Add tilapia and mango salsa to corn tortilla shell and enjoy!