![]() Add the red onion, cilantro, 1 teaspoon kosher salt, and 2-3 tablespoons lime juice according to taste. ![]() Next, peel and dice the mangos into 1/3 inch pieces and place in a medium mixing bowl. Cut the fourth lime into 8 wedges and reserve. Mahi Mahi Fish Tacos with Mango Salsa (serves 4)ġ package small soft tacos, 8 flour or 16 corn (plan to double up if using corn) But I’ll still remember and tip my cap to that first bite sitting under the whirling fan, just out of the hot Texas sun with a cold margarita to keep me company. The recipe below isn’t a direct interpretation of Rusty’s version, just my personal preferences drawn from the many variations I’ve eaten since. I was a new convert to the dish and psyched by the realization that stopping for a taco (or 2 or 3) didn’t have to mean a queso-induced food coma. I loved the bright freshness of the white fish topped with a squeeze of lime, layered over a bed of crunchy thinly sliced red cabbage, and lightly drizzled with spicy crema. Mike and I ordered a variety of their offerings, pork with pineapple, brisket, and you guessed it: fish.Īnother revelation. The menu was a revelation to this Yankee that things other than ground beef and a ton of shredded jack cheese could be contained in a soft tortilla. No way.Īnd so, I avoided the fish tacos on every menu like the plague until one fine day shortly after we moved to Dallas we stopped at a roadside taco stand housed in a converted gas station called Rusty Taco. None of those words, perhaps with the exception of spicy, was anything I wanted anywhere near fish. Before I lived in Texas I had a weird, Taco Bell-informed concept of Tex-Mex where I assumed everything would be (should be?) spicy, melted-cheese covered, and possibly involving pinto beans. If you had asked me, say 10 years ago, whether I’d be eating, let alone recommend making fish tacos I’d have said you were nuts.
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