I’m tired of the cold, of the snow, of having to wear sweaters and scarves. We’ve gotten brief hints of warmer times, but they’ve been all too fleeting. A day here, a day there. And then the temperatures drop and it’s back to frigid weather.
The only way I can get through these last days of winter is by making foods that remind me of summer. A bowl of coleslaw, a packed lobster roll, a plate of pickled beet salad. These are the foods that are keeping me in good spirits.
Given this need for rejuvenating (soul saving) dishes, I was thrilled to see that a recipe for fish tacos was submitted for the Marx Food Ridiculously Delicious Challenge. You see, for the next round (yup, I made it to round 3), we have been asked to makeover one of our fellow contestants’ dishes and give it our own little spin. It’s a fantastic, creative concept… one that I think brings the food blogger community together in a very supportive way.
When I went down the list of submissions, the first one that jumped out at me was this fish taco recipe from Azmina at Lawyer Loves Lunch. Nothing makes me think of sun bathing and relaxation more than a plate of tacos and a beer.
In reality, there are only two differences between my version and Azmina’s. The first is that I used parsley instead of cilantro for the chermoula. If I had used cilantro, Eric would have refused to eat it and I would have been left with more tacos than I’d know what to do with. So, to comply with my husband’s needs, I made the switch. And I wasn’t necessarily missing the cilantro (though I have no doubts that it would have been wonderful with it), as the fresh parsley really allowed the other spices in the chermoula to come out.
The second and most obvious change was the inclusion of the mango salsa. I’ve been loving this succulent fruit these past couple of weeks and immediately thought that it’d be a great addition to these tacos.
We were also asked to pick a second recipe that we’d like to try in the future… and there were so many that looked wonderful. But if I had to pick one, it would be the Spicy Cherry Truffles from Big Apple Nosh. I’m a huge advocate for the sweet/spicy combo (even more so than sweet/savory) and these looked particularly enticing.
Chermoula Fish Tacos with Mango Salsa
adapted from the recipe by Azmina Aboobaker at Lawyer Loves Lunch
(makes 4-6 tacos)
Ingredients
1-1 1/2 pounds white fish fillets (I used halibut cheeks, but you can use cod or tilapia as well)
4 cups of parsley leaves
1 big lemon
4-5 cloves of garlic, minced
2-3 tbs. olive oil
12 tepin chiles (or less if heat isn’t your thing)
1/2 tsp. paprika
3/4 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. grains of paradise
Salt
6 small soft corn tortillas
Directions
Toast all whole spices in a dry, hot skillet until spices are fragrant. Add the parsley leaves, minced garlic, spices (including the paprika) and olive oil to a food processor. Zest one lemon into another bowl. Juice the bald lemon and add the lemon juice to the food processor. Puree the mixture until you have a thick paste. You may have to add a bit more oil to get your desired consistency (I prefer the consistency of hummus but have seen chermoula with the consistency of a creamy soup so it’s really your preference). Pour the chermoula into a bowl. Add reserved lemon zest. Taste test and adjust spices if necessary.
Place fish in large, flat dish (preferably with a cover, unless you don’t mind everything in your refrigerator smelling like fish). Pour about half the chermoula on top. Flip the fish over and pour about a quarter of the remaining chermoula on top. Refrigerate for a few hours.
Pour some oil in a skillet and heat. Pan fry the fish. Don’t worry about scraping the chermoula off the fish before pan frying. In fact, the more chermoula remaining on the fish, the more delicious chermoula crust you get. Taste test. That is some tasty fish. Stop yourself from eating all of the fish.
Remove fish from skillet and let cool. Carefully carve fish into slices (or break the fish into rustic chunks, if that’s more your thing). Heat corn tortillas, layer with fish slices/chunks, and top with mango salsa (recipe below) Moroccan slaw (recipe below), top with delicious fish slices/chunks.
Take the precious remaining chermoula and use it as a dipping sauce for your fish tacos. Or better yet, mix the chermoula with some Greek yogurt, make a creamy sauce, and pour that all over your tacos. Put your stretchy, stirrup pants on. Proceed to eat four to six tacos in your warm living room… with a beer.
Mango Salsa
2 mangos, peeled
1/4 red onion,
1 tbsp white vinegar
1 tbsp coconut sugar
salt and pepper, to taste
Dice the red onion and mango into 1/4 inch cubes (can be done easily with an onion chopper) and set aside in a bowl. Add vinegar and sugar and toss about. Season with salt and pepper and give it a taste. Let sit for at least 30 minutes, try it again and add more vinegar or salt/pepper if needed.
73 comments
If summer refuses to come, I guess the next best thing we human can do is to bring summer into the kitchen! The mango salsa sounds wonderful.
What beautiful and refreshing looking tacos. I have never had a fish taco but have been trying to get brave enough to let go of my traditional love of tacos to try one. These look amazing and the mango salsa sounds great.
Such a tease! Last time I had a fish taco, it was in Maui. These look great and the mango salsa would be perfect with the heat from the chili. I’ll take 3 please:)
this is really lovely. I love taco but haven’t tried it with fish yet. Love your photos
Mmmm.. Summer is almost here for me. I can’t wait to give this a try. You’re pictures are awesomeeee!
Meant for a long time to make fish tacos for the first time. It always appealed to me and this is so vibrant in color I bet a great flavor chases it!
I always want to make summer foods in winter. It just balances the weather in my mind. Weird I know
I saw this recipe of Azmina and loved the combination of Chermoula with tacos and now with mango salsa. I’m sold!
The fish tacos look fantastic. Mango salsa makes everything very refreshing. I also like mandarin salsa.
Aw, I am sick of the cold and those tacos make me heartsick for sommer….oh in a good way.
I will eat these this week and pretend it’s summer. Or that we’re sitting on a beach in Belize. Thank you for the mental vacation through food.
These are gorgeous and I am sure the tropical flavours helped to whisk you away from this cold weather. It’s been one loooooong winter here!
Brian, I love these tacos and the addition of mango salsa. It definitely screams summer and we’re all in need of that now. Another great post. Love the pictures too!
MMnnn . . . I LOVES me some tacos, especially when they’re a bit fishy.
¿Es mejor de enseñar como pescar, o de enseñar como cocinar con peces?
The warm weather’s been such a tease, hasn’t it? I’m sure we’ll have more snow before it’s over, too. These would be right at home on the deck this summer, with some ice cold drink alongside!
Congrats for heading into round 3! I’m really liking your idea to mix the remaining chermoula with yogurt for a creamy sauce. But “a beer”? Seriously, these fish tacos call for at least two beers.
Mmm…looks delightful. Reminds me of Summer for sure! I love mango salsas, especially on fresh fish. And you have halibut cheeks to boot! Wow! Love this.
Lovin’ that salsa, Bri! Waiting for our local mangoes to come in, and have I got a list of recipes to try!
We’ve made eggplant with chermoula, which was excellent; never thought to use it as a marinade for fish, and never in a taco! Being in southeast Texas, tacos are kind of a big deal. We even go so far as to make our own tortillas. I’m digging these flavor combinations, and we just bought a pound of mahi-mahi. Break out the limes and beer! (I’ll try to send some warming winds your way.)
Cheers,
*Heather*
I love fish tacos! They always seem to be perfect for whatever time your making them, but you are right they can take you to a warm tropical place. I always seem to have the best ones in Mexico (duh)! I think I will give these a try this weekend, I’m always looking for new recipes. Have a great week Brian!!
Paul
Fish tacos don’t just make me miss summer but they make me miss vacations in Mexico. Good luck with the next round Brian!
So that’s what you ended up using your mango for. Interesting choice with the parsley. I’m curious how that tasted.
Nothing like a fish taco topped with a brightly colored salsa to immediately bring visions of summer and warm days ahead. Love it!
I have been craving fish tacos and those look amazing. Yum mango salsa!
These are too gorgeous to eat. We’re a fish taco fanatical family here in San Diego
OMgosh. I love fish tacos. Love. I could eat them everyday. I’m with you about the cilantro, but I know a lot of people can’t stand it. Maybe you could keep some off to the side to garnish your own with next time? Glad you see you’re using corn tortillas too.
Oh yeah…how much do I love chermoulah. SO very much. I remember the first time I saw it in this kitchen I used to work at. I’d never even heard of it and we were too busy for me to try it before the end of the night. By the time the line was clean and everything was put away, I was dying to try this delicious smelling concoction spread over giant prawns.
I gobbled that thing back in 2 seconds flat and I have been craving it ever since. I was thinking about making it for about 6 months now, so thanks for giving me another extra push!
I didn’t make tacos out of it, could have, but just last night I made some baked fish with cumin, chipotle, oregano and lime. It would work great this way. Now how to remember this the next time…
And you are so nailing the warm weather foods. It is coming, slowly.
Jason
You know how I feel about fish tacos…
Thanks for picking my recipe! These look fabulous, Brian! I may have to try a parsley chermoula next now that you’ve raved about it. Here’s to hoping summer comes soon so we can have fish tacos outside!
PS: Good luck with round 3!
Chermoula Fish Tacos with Mango Salsa: My eyes are telling my tastebuds about this new dish. Great post, thanks for enlightening me on a creative way to enjoy two of my favorites, fish and mango.
The Souper
I’m tired of winter, too! Love fish tacos with mango salsa, and these look spectacular! Also, my family is trying our best to observe Lent, so this will be perfect! Best of luck with this round
These are so delicious looking that this is what I am making myself for dinner tonight!
Yummy! Take THAT, winter!!!
Wow does that look good! I really want to try this
Your fish tacos look sooo good and so colorful. I love the addition of mango salsa with coconut sugar. I wish I could eat dinner at your house, these look AMAZING!
Oh, these look amazing! And I love it that they arent deep fried! Hubby has been wanting to try them…This looks exactly like the route I wanna go!
What a wonderful and vibrant dish! Your mango salsa looks so mouthwatering, and I bet the flavors combined taste just magical. Thanks for sharing this recipe and your beautiful images!
Oh yeah, fish tacos make me thing of warm summer nights down at Minnihaha Falls here in Minneapolis. Those are a long way off.
I am totally with you on eating summery foods, although there’s no snow here, so I have no right to lament winter.
And this! With chermoula, what a great idea. Your photos are gorgeous!
Mm fish tacos! I’m ready for summer as well.. it’s even worse here in TX because we’ll have a week of 85 and then it’ll drop to 40. Mother Nature needs to make up her mind! We’re on the same page with mangoes though- I just made some mango curd!
I am looking forward to autumn here in Sydney! This is a fantastic dish, sunshine on the plate for sure!
Those look spectacular!
Do you deliver?
Anything made with halibut cheeks, I like! These fish tacos look delicious.
woweee wow! What an amazing dish! Gorgeous pictures don’t hurt either.
These looks so amazing and fresh looking I just want to eat the computer screen!
Oh yum! I’m not usually a huge fish person, but I LOVE fish tacos! Those look incredible!
Love the pics, your recipe title, the tacos and the mango salsa with coconut sugar.
What a great take on fish tacos. Light and fresh and perfect for the hot weather that is just around the corner. I love the use of tepin chiles. I use them a lot.
Congratulations on making the tope nine!
Fish and mango salsa in a taco…that’s for sure a delicious and healthy meal!
Congratulations on making the top 9!
hi Brian
those fish tacos look so very very good!! I understand about Eric and Cilantro, its only recently I have been able to get Lisa to start even going near anything with cilantro…sigh
she would love that mango salsa, it looks like it was perfect with those yummy fish tacos!
Congrats on the top 9!!
Dennis
Azmina’s tacos definitely stood out to me as being an amazingly delicious recipe that I’d be oh so happy to devour immediately. I love the changes you’ve made. I’m a big cilantro lover (the more the better) and mango is my favorite fruit. Of all time. Ever. Beautiful dish!
Brian, these look so good! I love that you have been making warm weather inspired foods to help get you through winter. I adore winter and while I’m still all about snow/skiing (up north!) I agree, it can start to warm up now for more than a fleeting moment!! you hear me weather gods…..let there be warmth!
These tacos could certainly help me get through this last bit of winter. They would not look more gorgeous and of course, delicious.
I am a fish taco fiend. These look as amazing as Azmina’s post.And yes I love the mango salsa too.
Congrats on Top 9 and good luck with the contest! I love fish tacos and make mine often with mango salsa because that’s my favorite flavor combo. Looks so fresh, and yes, summery. This meal should pull you out of your winter doldrums for a bit. Thanks for the link to grains of paradise, never heard of them and they sound wonderful.
Wow Bri! These tacos do make me think of summer and look incredible! Soon my mango tree will be full and ready. Will you and E come visit and you can make these here
Congrats on Top 9!!!
These look so good! Fish tacos are one of my favorites… And, I’m always happy to try new versions that don’t require batter dipping and deep frying. I don’t do deep frying.
Love these flavors — mango, cilantro. Yum. Congrats on your top 9!
I have long wanted to make fish tacos and for some reason just have not done it yet. Now I have no reason since I have your wonderful recipe at my fingertips. Congrats on the Top 9 today!!!
I’m insanely in love with cilantro, so I would have devoured those in a second with the cilantro. That said, I certainly wouldn’t hesitate taking one or two of those. Especially with the mango salsa. That sounds fantastic!
Also, if I haven’t mentioned in the past, I’m obsessed with grains of paradise. Almost as much as with cilantro. And congrats on making the Top 9! Go you!
Brian, you are such a genius. Just looking at your food makes me feel better!
Congratulations on making it to round 3- well deserved!
These look amazing! Absolutely stunning photos… I’m pretty obsessed with mangos and never say no to a fish taco. Plus, I’m a huge fan of Lawyer Loves Lunch!
Those look beautiful! Delicious indeed…
I love, love, love fish tacos. And the mango….well, you know I love mangos. Congrats on moving forward in the contest.
Ooo love that mango salsa!!!!
Great blog; happy I found you!
Mary xo
Delightful Bitefuls
wow this looks so lovely. mango salsa and fish tacos does make a good couple! thank you for sharing this.
Congratulations! Round 4 should be interesting! Good Luck!
Oh lord yum I so want this now! If this doesn’t scream summer I don’t know what does! Congrats on getting to the next round! Yay you!
[...] The first recipe I made was a Chocolate-Cherry Scone with Saffron and the second recipe was for Chermoula Fish Tacos with Mango Salsa, both turned out to be quite a hit among family and [...]
Those are some tempting fish tacos and mango salsa. I love them especially since they are not deep fried….. my favorite!!
Don’t know how I missed this one; all of my favorite flavors wrapped up in a nice warm corn tortilla! Definitely ready for warmer weather and some of these fish tacos~