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Fish Tacos with Mango Salsa

March 3, 2010
Gerik Parmele photo

Photo by Gerik Parmele

Joe, the kids and I moved from the Seattle area to the Midwest about 35 years ago.  While there is much to enjoy about middle America, our hearts will always call the Pacific Northwest home.  We try to go home as often as possible to visit family, friends and the places we loved best.   Lincoln City, Oregon where my husband grew up, is one of our absolute favorite, not-to-miss spots.  And the great mix of water and city that Seattle offers never fails to refresh my spirit and reconnect me with the essence of what makes the PACNW home to me.

Our families occasionally throw out “you flat landers” in reference to us during our visits to our PACNW home and we counter with “well, if you would cut down a few trees, we might be able to see something!”  argument that has come from 35 years of flat land living.  Most of our extended family can not fathom living without the view of Mr. Rainer, Mt. Hood or The Three Sisters.  I tell them prairie living is something you learn to appreciate in its own way.

But back to the Northwest.  One of the “must dos” on our list when visiting the Pacific Northwest is a visit to the restaurant Chinooks at Fishermans Terminal in Seattle.  The food is wonderful but the ambiance is the biggest draw.  Sitting before a wall of windows, the vista of Salmon Bay, the wharf with sailboats, the seagulls and peek-a-boo clouds and yes, the occasional burst of sunshine is a sight to behold.  This was the setting that introduced me to fish tacos.

To be honest, they didn’t really sound appetizing but I thought “Why not!”.

Oh yum, the fresh flavors were a wonderful accompaniment to the crispy fish and they have since been my favorite for every visit.

My recipe is a tribute to the flavors and feelings I have for the Pacific Northwest.  If fish tacos aren’t your thing, give this one a try.  I think you might be pleasantly surprised.

Note: Pictures and commentary published Columbia Daily Tribune, Food Section,  March 3, 2010

Fish Tacos with Mango Salsa

Serves 4

Crispy Fish (recipe)

Mango Salsa (recipe)

Chipotle Lime Sauce (recipe)

Cabbage, thin shred

Corn Tortillas, softened in oil

Assemble tacos by layering the shredded cabbage in the tortilla, top with chipotle lime sauce, crispy fish piece and mango salsa.  Serve with Spanish rice.

Crispy Fish

1 lb. Salmon or Mahi Mahi

Panko Crumbs

Seasoning for Panko Crumbs

  • 1 1/2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp onion salt

Egg wash


Remove skin and cut salmon fillet crossway into 1 inch strips

Mix the seasoning with the panko crumbs

Season the fish with salt and pepper

Coat seasoned fish with flour and then dip in the egg wash before rolling the pieces in the panko crumbs

Fry until golden

Mango Salsa

1 package frozen mango chunks

1/4 cup red pepper, minced

1/4 cup green pepper, minced

1/2 fresh lime, juiced

1 1/2 T. cilantro, chopped

3 green onions, sliced

1/2 jalapeno, minced

Mix and set aside.

Chipotle Lime Sauce

2 T.  mayo

1/2 cup Greek yogurt, unflavored

1/2 fresh lime, juiced

1 clove garlic, grated with microplane

1 chipotle chili, chopped

1/2 tsp. salt or salt to taste

Mix sauce together in a small container and use an immersion wand to smooth out the chipotle pepper.  Set aside until assembly.

One Comment leave one →
  1. Sharon permalink
    March 3, 2010 8:57 pm

    Oh yum, Pat. Think I need to head to Fishermans Terminal. But look, here is the recipe and I can make my own. Heaven!!!

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