Gluten-Free Fiesta: Homemade Fish Tacos with Zesty Mango Salsa

Ingredients:

For the Fish:

• 1 lb white fish fillets (such as tilapia or cod), cut into strips
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Mango Salsa:

• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

For Serving:

• Gluten-free corn tortillas
• Shredded cabbage or lettuce
• Lime wedges
• Avocado slices
• Sour cream or Greek yogurt (optional)

Instructions:

1. Prepare the Mango Salsa: In a medium bowl, combine the diced mango, red onion, red bell pepper, jalapeno pepper, lime juice, cilantro, and salt. Stir until well combined. Taste and adjust seasoning if needed. Cover and refrigerate until ready to serve.

2. Prepare the Fish: In a shallow dish, mix together the gluten-free all-purpose flour, chili powder, cumin, salt, and pepper. Dredge the fish fillets in the flour mixture, shaking off any excess.

3. Cook the Fish: Heat olive oil in a large skillet over medium-high heat. Add the fish fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through.

4. Warm the Tortillas: While the fish is cooking, heat the corn tortillas in a dry skillet or directly over a gas flame until warmed through and slightly charred.

5. Assemble the Tacos: Place some shredded cabbage or lettuce on each tortilla, followed by a few pieces of cooked fish. Top with mango salsa, avocado slices, a squeeze of lime juice, and a dollop of sour cream or Greek yogurt if desired.

6. Serve: Serve the fish tacos immediately, with extra lime wedges and salsa on the side.

Enjoy your gluten-free fish tacos with mango salsa!