We had fish tacos again the other night, and man do I love these fish tacos. They’re so easy and quick and seasonal and yummy. And I love playing with the topping salads I end up pairing with them. So many possibilities!
On this night, I wanted something colorful, bright, acidic, and tart, and this quick little tomato-corn-mango salad hit the mark. It worked really well with the light flaky fish, and was equally delicious on top of the tacos and on the side as a separate salad (which I also ate for lunch the next day). Here you go.
WHAT YOU NEED
* olive oil
* 1C frozen sweet corn
* 1 large mango, chunked
* ~2C grape tomatoes, halved
* 1/2 a small yellow onion, chopped
* handful cilantro, chopped
* 1-2 limes
* pinch sea salt
WHAT TO DO
Drizzle a little bit of olive oil in a saute pan and add your corn. Cook, tossing and mixing occasionally, until you get a nice roasted char on the pieces. Remove from heat.
Halve your tomatoes, chop your mango into chunks, and chop your onions. Add these and the warm roasted corn to a bowl and mix through. Rough chop your cilantro and add that to the bowl. Mix together.