Fish Taco with Mango Salsa

Father's Day was this past weekend. I called home, and like every year, my family has a giant BBQ at my sister's house. This year my sister made some grilled mahi mahi with mango salsa. I figured that sounded quite delicious. I wish I could teleport back home like in one of those lame sci-fi shows and steal all the food that day and bring it back to California. Oh well, I guess I have to conjure up my own fish with mango salsa.

My mother suggested that I buy fish from Whole Foods because it is that awesome. Apparently, Whole Foods didn't have mahi mahi; thus, I proceeded to get tilapia for $9.99/lb. ZOMG! I am never buying meats or fish at whole foods again. It blew a nuclear bomb in my wallet! On the other hand, I guess the quality of the fish was way better than the one at Ralphs and made my meal quite delicious!

Fish Taco with Mango Salsa

Ingredients for Salsa (Can be prepared ahead of time)
1 ripe Mango (Should come up to be about 1 1/2 cups when cubed into 1 cm squares)
1/2 cup Sweet mini bell peppers (can be substituted with red, yellow, orange bell peppers)
1/2 cup Cherry tomatoes
1/2 small Yellow onion
1/2 Lime
1/2 Lemon
2 tbs Sugar
1 tsp Cayenne pepper powder (or more if you like spicy)
Cilantro ( I had about 1/4 cup, but you can add more or less depending on your preference to cilantro)
Dashes of salt

Prepwork of mass chopping
1. Peel and cube the mango
2. Place in a bowl and add the sugar until mangoes are evenly coated with sugar
3. Cube, onions, tomatoes, and peppers
4. Combine onions, tomatoes, peppers into the mango mixture
5. Add juice from the lime and lemon.
6. Finely chop the cilantro
7. Add cilantro, salt, and cayenne pepper powder into the mix
8. Stir around and taste.
9. Refrigerate for about 30 minutes or until chilled
If it is too sour, add a little bit more sugar
If it is salty, well that's just too bad. You can try to add more lime or lemon juice.

Ingredients for fish
3 Tilapia fillets
1 Lime
1 Lemon
1 tsp Cayenne pepper powder
Salt and pepper

Prep
1. Marinate the fish in lime and lemon juice for at least 10 minutse
2. Salt and pepper the fish

Cooking or decapitating the fillet in the pan
1. Heat oil in the pan
2. Add the fish when the oil gets hot
3. Cook the fish on both sides for 3 minutes each on medium
4. Shred the fish meat with a spatula or chop sticks (it also checks for doneness too)

Ingredients for taco sauce
1/2 cup Greek style plain yogurt
4-5 Cherry tomatoes
2 tbs chopped Cilantro
Salt and pepper
1/2 Lime

Directions
1. Combine all the ingredients in a food processor or blender
2. Process until smooth
3. Transfer to a pan and heat it up

Combo moves of Ultra killer taco!
1. In a pan, heat up taco skins
2. Spread sauce on the taco
3. Add fish
4. Add the salsa
5. NOM NOM NOM