Taqueria Tacos with Fish, Mango Salsa, and Tahini Coconut Sauce - alive magazine

Name: Taqueria Tacos with Fish, Mango Salsa, and Tahini Coconut Sauce - alive magazine
Ingredients: 1 firm, ripe mango, peeled, pitted, and diced; 1 small firm, ripe avocado, peeled, pitted, and diced; 1 small jalapeno pepper, seeded and minced; 1/4 cup (60 mL) minced red onion; 1/4 cup (60 mL) chopped cilantro; Juice of 1 lime; 1/2 cup (125 mL) coconut cream; 1/4 cup (60 mL) tahini; 1 Tbsp (15 mL) low-sodium soy sauce; 1 1/2 cups (350 mL) blue corn flour; 1 cup (250 mL) masa harina or finely ground polenta; 1/2 tsp (2 mL) freshly ground black pepper; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) chili powder; 1 1/4 cups (310 mL) warm water; 1 Tbsp (15 mL) grapeseed oil, plus extra if needed; 1/2 tsp (2 mL) smoked paprika; 1/4 tsp (1 mL) ground cumin; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) freshly ground black pepper; 1 lb (454 g) ling cod or other firm white fish, skinned and bones removed; Cilantro sprigs and lime wedges for garnish

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Don’t be daunted with the length of this recipe. It’s easily prepared in stages and assembled in a minute. Salsa and sauce can be prepared a day ahead.

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