adore the summer barbeque, part 2

The Hartford Social (THS) is all about bringing folks together over a good meal - be it at your favorite neighborhood spot or on your back patio. While we will feature tasty treats from nearby establishments, the best meal in the summer is often on your back patio with a cold drink. For those who are entertaining this summer and looking for a twist to the standard grill fare, mix it up with Asian inspired fish tacos with a mango salsa and lime sauce. It is sweet and spicy, and the salsa was great on my leftover pork from my BBQ.  Add a crisp cabbage slaw in the mix to either throw on the tacos or as a side. Perfect.summer.meal. especially when fresh seafood is always nearby!

Fish Tacos with Mango Salsa and Lime Sauce

Serves 2. Recipe from Love & Olive Oil

Ingredients

• 1 lb. flaky white fish, such as halibut, tilapia, sole, or red snapper
• 4 Tbsp. fresh lime juice
• 2 Tbsp. vegetable oil
• 2 Tbsp. soy sauce
• 10 to 12 corn tortillas

For Lime Sauce:

• 2 tablespoons mayonnaise
• 1/2 cup low-fat yogurt
• 2 tablespoons fresh lime juice
• 1 chipotle chile in adobo sauce, finely chopped
• 1 garlic clove, finely chopped or pressed
• Salt

For Mango Salsa:

• 1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
• 1/2 small red onion, finely chopped
• 1 jalapeno pepper, deseeded and diced
• 2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
• 1 handful cilantro, washed, dried, destemmed, and chopped
• 2 cloves garlic, minced
• Juice of 1 lime
• Salt to taste

Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.

Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.

Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.

Remove fish from the marinade and grill or saute until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage. For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage slaw (see recipe below) and mango salsa.

Cabbage Slaw

Yields slaw for 10 fish tacos.

This cabbage slaw makes for a light, crisp addition to fish tacos and is flavorful enough to stand alone as a side salad. It also pairs well with grilled pork with Asian flavors. 

Ingredients

• 1 Small Head of Napa Cabbage, shredded (about 4 C.)
• 2 Tbsp. Olive Oil
• 2 Tbsp. Lime Juice

In a large bowl, toss the cabbage with the 2 tablespoons of olive oil and the 2 tablespoons lime juice. Season with salt and pepper. Serve with lime wedges.