Cooking with a Camera: Fish Tacos with White Sauce, Mango Salsa and Black Beans

Last night I decided to try homemade fish tacos. I made everything fresh except for the tortillas and beans. Those I bought pre-made. If, like Robert Rodriguez, you think that tortillas should never be store bought and you want to make your own, check out his recipe here.

Mango Salsa
Ingredients: 1 mango, 1/4 of a red onion, 2 small orange peppers, 1/4 of a bunch of cilantro, the juice from 1 lime, 1/4 tsp cumin.

Dice all ingredients and mix in a bowl. I like mine mild. but if you would like to add heat, add a jalapeño pepper.

White Sauce for Fish Tacos
Ingredients: 1/2 cup mayonaise, 1/2 cup sour cream (substitute Greek yogurt or creme fresh if you prefer), the juice of one lime, a pinch of cumin, ground coriander, chili powder, dill and oregano. 1/4 of one bunch of minced cilantro.
Whisk all ingredients together. Again I like my sauce mild, you can also add capers if you like and peppers for heat if you like it spicy.

Fish Tacos
Ingredients: Tortillas (flour or corn) Any kind of fish. (I used yellow fin tuna, but you can use any fish you like.) Some kind of batter,  1/4 of a cabbage, 1/4 of a bunch of cilantro
Pre-cook your fish through, then cool and cut into smaller pieces for batter frying. Any kind of batter you like will work, such as a plain egg wash and flour dredge. This time, I used tempura batter from a box.

While the fish is frying, chop your cilantro and cabbage and toss together.
When assembling the plate, I like to serve the mango salsa and black beans in small dishes on a large plate so that the tortillas don’t get soggy. Also, they give me something to prop the tortillas up against to form the taco shape.
Fill the tortillas with a layer of fish, a layer of cabbage and cilantro, and a layer of white sauce, with a garnish of lime wedge.