Ancho Chili Lime Fish Tacos with Mango Salsa

Ingredients

• 6 small corn tortillas
• 8 oz white fish fillets such as cod or tilapia
• 1 tsp ancho chili powder
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• 3 tbsp fresh lime juice, divided, plus wedges to serve
• 1 ripe mango, diced
• 1/2 cup diced red bell pepper
• 1/4 cup diced red onion
• 1/2 cup chopped cilantro
• 1/2 cup Greek yogurt
• Salt and black pepper

Steps

1. Make the salsa first so it has time to macerate: toss the mango, bell pepper, red onion, half the cilantro, and 1 tablespoon of the lime juice with a pinch of salt.
2. Stir the Greek yogurt with 1 tablespoon of the lime juice and a pinch of salt into a loose crema and refrigerate it.
3. Pat the fish completely dry with paper towels. Wet fish steams and sticks instead of searing, which is the most common reason it falls apart in the pan.
4. Rub the fillets with the ancho chili powder, garlic powder, cumin, 1/2 teaspoon salt, and pepper, and let them sit for 5 minutes.
5. Heat the olive oil in a heavy skillet over medium-high heat until it shimmers, then lay the fish in and leave it completely undisturbed for 3 minutes.
6. Turn once and cook for 2 minutes more, until the flesh is opaque, flakes easily at the thickest point, and reaches 145F (63C).
7. Squeeze the remaining lime juice over the fish and break it into large flakes with a fork rather than shredding it.
8. Warm the tortillas in a dry pan for 20 seconds per side, then fill with the fish, the mango salsa, the lime crema, and the remaining cilantro, and serve with lime wedges.

Allergen note: Contains fish and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.