Great Taco Recipe from Troncones, Mexico

Jim’s favorite place to go surfing (he goes several times a year) is Troncones, Mexico.  And his favorite Bed & Breakfast in Troncones is Casa Delfin Sonriente, the Smiling Dolphin.  If you want a tropical, inexpensive, and safe place to visit in Mexico, check it out.  Glen Novey, the owner, is who shared this delicious Fish Machaca recipe.

 

Fish & Mango Machaca

A chopped fish, mango, and chile filling - great to create tacos and tostadas.  Top with sour cream or jack cheese.

 

makes 8 to 12 tacos

 

1 pound Mahi Mahi (or other firm white fish)

3 TB vegetable oil (divided)

1 small white onion, chopped

3 garlic cloves

2 medium tomatoes, chopped 

1 small jalapeno chile, diced

1 large mango, peeled, pitted, and chopped into ½ inch pieces

1 cup of mango juice (canned or bottled)

splash of white wine

small bunch of cilantro, cleaned, stemmed and chopped

1 small box of raisins

lime juice squeezed from one lime

1 tsp. of canned chipotle chiles (or more of you want more heat)

salt and pepper to taste

½ cup of chopped pecans or almonds

 

In a large pan on high flame sauté the fish in 1 TB. of vegetable oil for about 2 minutes on each side. Remove from the pan. After cooling a bit, chop into ½ inch pieces.  Lower the heat to medium high, add another 2 TB. of oil and sauté onions and garlic until onions are translucent and garlic fragrant (do not burn the garlic).  Add tomatoes and chiles, cook for a few minutes.  Add fish, mango, mango juice, wine, half the cilantro, raisins, lime juice, chipotle chiles and salt and pepper.  Cover and cook 5 minutes, and then uncover and cook until liquid is absorbed.  As you cook, stir and break up the fish so it absorbs the flavors.  Add the nuts and other half of the cilantro, stir and remove from the heat.

 

Spoon onto tortillas for tacos or into tostadita cups for an appetizer.  Garnish with sour cream or cheese.