Turn Your Summer Get-Together Into A Taco Party With These Recipes
Chef Kathy Gunst has recipes for fish, pork and chicken and black bean tacos which can easily be adapted to serve a crowd.
Here & Now resident chef Kathy Gunst has recipes for fish, pork, and chicken and black bean tacos — which can easily be adapted to serve a hungry summer crowd — as well as condiment suggestions, and brings them in for hosts Robin Young and Jeremy Hobson to try.
Fish Tacos With Mango Salsa And Lime Cream
This is great summertime eating. Use any type of fish you like — virtually everything works here: a thick cod, swordfish, salmon, haddock, cooked lobster or crab. The mango salsa is refreshing and a great compliment to any type of fish or seafood.
Make the salsa and lime cream just a few hours ahead of time and you can put these tacos together in less than 30 minutes. Serves 4, but the recipe can easily be doubled or tripled to serve a crowd.
Mango Salsa Ingredients
- 1 ripe (but not mushy) mango
- 2 scallions, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1/2 cup
