Living in the Caribbean, fish was abundant. It was served at every sit down restaurant, and sold in the grocery store for almost the same price as any other meat. It was also clean and only needed simple preparing to taste quite delicious.
I used to purchase the fish, batter, and fry it to prepare these tacos. It was tasty, but that guacamole though... it stole the show! A few more tweaks to to the recipe and it became a quick go-to meal. I started using fish sticks over fresh deep fried fish as fish sticks are lower in calories than you might think. Plus no fuss, no mess, and no over production of heat and stale oil in my kitchen. Just pop those babies in the oven and they come out golden, crisp, and delicious.
The key to this recipe is definitely the guacamole. It's tangy, sweet, and spicy all at the same time. When I have the time, I like to really put a lot of attention into into. The quick version calls for thawed corn, but if you can manage investing a bit more into your guac, roasting fresh cob and slicing the kernels off will really take this dish to the next level.
When I think of fish tacos, I think of a beach bungalow dining spot with wooden benches and fish tacos that drip into your paper boat they were served in. This recipe takes me back. It's a little piece of the island I brought back with me. It's the dash of cayenne pepper that makes me think of fresh Caribbean flavors. Its the tangy mango that reminds me of shopping for local produce at the island's supermarket. And it's all wrapped up in a Not-So-Guilty tortilla for you to enjoy.
In the thumbnail photo above I decided to use a photo of one of the first times I made these tacos. The guac was chunky and heavily loaded with mango. I used flour tortillas and decorated with halved cherry tomatoes. My intention in doing this is to encourage you to surprise yourself in the kitchen and get creative. Use ingredients you may already have lying around or that inspire you. Yesterday when I made this, I didn't have any green onion so I subbed diced red onion instead. And guess what?! It was still delicious. I also made a massive amount because this guac is just a huge hit in my family. We finished that entire bowl between the 4 of us (no regrets of course). The recipe I have listed below is my personal favorite based on the evolution of this dish.
Minutes: 10 minutes
Servings: 2
Calories: ~460 per serving (3 tacos)
Ingredients:
1 Jumbo hass avocado
1/2 a cup of corn
1/2 lime
1/4 cup green onion
1 mango
1 jalapeno
1/4 cup cilantro
1/2 tsp cayenne pepper
12 fish sticks
6 corn tortillas
Instructions:
1. Preheat oven to temperature indicated on fish sticks package.
2. Cube avocado and mango into a bowl.
3. Add corn kernels. chopped green onion, chopped cilantro, and cayenne pepper to the avocado and mango. Add minced jalapeno to taste.
4. Squeeze half a lime into the guacamole mixture, and season with salt to taste.
5. Mix the guacamole well. If the avocados are perfectly ripened, this won't require any mashing to get the perfect texture.
6. Lay fish sticks out on lined baking sheet and bake for time indicated on package.
7. Warm tortillas on a plate in the microwave my covering them with damp paper towels and warming for 20 seconds.
8. Serve by layer fish sticks then guacamole onto the tortilla.
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