Breaded Mackerel Tacos With a Mango Salsa Along With a Jalapeno Mustard Spinach Aioli and a Cabbage Slaw

Accompanied by fried Plantains

8 1/2 ounces of canned mackerel with jalapenos

1/3 to 1/2 cups panko bread crumbs

1 egg beaten

1 clove fresh garlic minced finely

1/3 to 1/2 cup flour

1 teaspoon baking powder

2 tablespoons fresh parsley chopped

1/4 cup red onion chopped fine

2 to 3 tablespoons fresh cilantro chopped

2 to 3 tablespoons fresh spinach chopped

juice of 1 lime

1 tablespoon lemon zest

salt and pepper to taste

Avocado peeled and cut into quarters optional

4 to 5 radishes sliced very thin optional

lime wedge optional

2 tablespoons olive oil for frying

About 6-8 corn tortillas

serves 4 to 6

beat the egg in one bowl and add to it your garlic, parsley, red onion, cilantro, spinach, lime juice, lemon zest, salt and pepper. in another bowl put the panko and the last bowl put the flour along with the baking powder. Take the mackerel in chunks along with the jalapenos and dredge in flour and then the egg and last the panko to give the fish a nice golden crust. heat the olive oil up and fry the fish until golden. this should only take 2 to 3 minutes per side. remove and set on paper towels to drain. Set aside while you prepare your other sides.

Mango Salsa 6 servings

1 28 ounce can whole tomatoes

1 mango cut into chunks

1/2 cup fresh cilantro chopped

1/2 to 1 jalapeno depending on the heat that you like

1 small red onion finely chopped

1/2 red pepper finely chopped

juice of 1/2 lime

2 cloves garlic minced

salt and pepper to taste

1/4 teaspoon brown sugar

Put tomatoes in blender or a food processor and slowly pusle so you don't puree. if you like it thinner, just add more juice from the tomatoes. Add the rest of the ingredients and put in the fridge for at least 30 minutes to let the ingredients marry. Enjoy!!!

Jalapeno Mustard Spinach Aioli about 8 to 10 servings

1/4 cup jalapeno mustard

1/2 cup mayonnaise

2 cloves garlic minced

1/2 cup cilantro chopped

1/2 cup fresh spinach

juice from 1/2 lime

salt and pepper to taste

Place all ingredients in blender or food processor. Place in bowl in the fridge. for at least 30 minutes to chill.

Cabbage Slaw serves 4 to 6

1/2 of a head of cabbage shredded

1/3 cup shredded carrots

1/2 red onion chopped

2 tablespoons of mayonnaise

1/3 cup cilantro chopped

salt and pepper to taste

Blend all the ingredients in a bowl except for the salt and pepper. add those last to adjust the taste.

Heat tortillas in microwave for about 20 seconds to soften. Place 2-3 pieces of the fish in the tortillas and top with mango salsa and then the cabbage slaw and then the aioli. If you like... you can also top with sliced radish and avacado. I like to bring everything in separate bowls to the table and let my family assemble themselves.

Fried Plantains serves 4 to 6

4 Ripe Plantains

1 to 1 1/2 cups vegetable oil for frying

Trim ends of plantains and cut into 1 inch pieces diagonally. Heat oil in skillet and place plantains in the oil in small batches until golden brown on each side watching that the fire is not too high. You want them to cook inside too. Transfer to a paper towel to drain. They are very easy to make and go very good with the tacos!!

Roberta Fahey

* Recipes are published as they were submitted to the Cook of the Week Challenge judges.