Margarita Fish Tacos With Mango Salsa

1. 1

   Thaw fish, if frozen.

2. 2

   Rinse fish, pat dry with paper towels.

3. 3

   Cut fish into 3/4-inch strips.

4. 4

   For marinade, in a shallow dish stir together margarita mix and jerk seasoning.

5. 5

   Add fish strips, turning to coat.

6. 6

   Cover and marinate in the refrigerator for 15 minutes, turning fish once or twice.

7. 7

   Meanwhile, for salsa, in a large bowl stir together the beans, mango, tomato, cilantro, green onion, jalapeno pepper, lime juice, ancho chili powder, and salt.

8. 8

   Set aside.

9. 9

   Drain fish, discarding marinade.

10. 10

    In a 10-inch skillet cook fish in hot oil over medium heat for 2 to 4 minutes or until fish flakes easily with tested with a fork, turning fish occasionally.

11. 11

    Meanwhile, heat tortillas according to package directions.

12. 12

    Fill tortillas with lettuce, fish strips, and mango salsa.

13. 13

    Serve immediately.

14. 14

    Make-ahead directions: The salsa can be made ahead and chilled for up to 2 hours.

15. 15

    If chilled, it should be allowed to stand at room temperature for 30 minutes before serving for best flavor and so it doesn't chill the fish when you add it to the tacos.

* Per serving · 4 servings · Values may vary.