Fish Tacos with Mango Salsa

Starting out I never shot many fish. We would pull up to the dock with our spoils, and I would have one or two fish out of the bunch. I was always afraid I would shoot the wrong fish or too small of a fish. Over the past few months, I have FINALLY overcome this fear. And, honestly, I think this Mangrove Snapper was the one that did it for me.

Breathing up at the surface, I always saw small Mangrove Snapper swimming around, but it seemed like the big ones always got shot right away or spooked by the time I entered the water. My goal for this trip was to shoot my first Mangrove Snapper, but I wouldn’t settle for a baby. As soon as we tied off to the rig, I jumped in. The water was pretty murky, but I had Kyle diving with me in case anything went wrong.

I made my first dive down to around 40 feet and the water started getting hazier. I pulled myself upright with the rig leg at my back and scanned the water around me. I saw a few Red Snapper and there he was – my first Mangrove Snapper. He spooked a little and began to swim away so I quickly took my shot. Got ‘em!!!

He ended up being a decent size – 7.1 pounds. There is no feeling like shooting the fish you have been waiting for!

[ingredients title=”Ingredients”]

  • 2 red snapper fillets (or other white, flaky fish)
  • 2 tablespoons blackening seasoning
  • 2 tablespoons butter
  • soft, corn tortillas
  • 2 ripe mangos, pitted, chunked, unpeeled
  • 3 tablespoons fresh cilantro, chopped
  • ½ red onion, chopped
  • 1 jalapeno, seeded, minced
  • 1 lime, juiced
  • ½ cup red bell pepper, chopped (optional)
  • 7 ounces greek yogurt
  • 1 tablespoon diced chipotle peppers in adobo sauce
  • 2 cups tri-color coleslaw



[directions title=”Mango Salsa”]

  1. Combine chunked mangos, 1 tablespoon chopped cilantro, ½ cup chopped red onion, minced jalapeno and juice of 1/2 lime.
  2. Mix well and refrigerate till ready to use.



[directions title=”Chipotle Lime Sauce”]

  1. Combine greek yogurt, chopped chipotle peppers, 1 tablespoon chopped cilantro and juice of 1/2 lime.
  2. Mix well and refrigerate till ready to use.



[directions title=”Fish”]

  1. In a medium saucepan, melt the butter on low heat; cool to room temperature. Dip the filets into the melted butter, then coat with the seasoning mixture. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred.
  2. Flake blackened fish and add to warmed corn tortillas. Top with chipotle chili sauce, mango salsa, tri-color coleslaw and cilantro.
  3. Enjoy!




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