Fish Tacos with Mango Chutney

This recipe was adapted from Whitney Miller's original recipe as featured in the MasterChef cookbook

Chutney Ingredients

• 1 ripe mango, halved and cubed
• 1 diced red pepper
• 1/2 diced onion
• 1/2 small jalapeno pepper finely chopped
• 1 clove minced garlic
• 1 tsp fresh grated ginger
• 3 tbsp light brown sugar
• juice of two limes
• 1 teaspoon white vinegar
• 1 teaspoon balsamic vinegar
• Kosher salt and freshly ground pepper

Chutney Directions 
Combine the mango, red pepper, onion, jalapeno pepper, garlic, ginger, brown sugar, lime juice and vinegar in a sauce pan over medium heat. Season with salt and pepper. Cook for twenty minutes or until the chutney thickens. Stirring occasionally. Remove from the heat and cover to keep warm. 


Ingredients for the Black Beans

• 2 tbsp extra virgin olive oil
• 1/2 onion, chopped
• 1/2 small jalapeno pepper finely diced
• 2 cloves minced garlic
• 1/2 tsp ground cumin
• kosher salt and freshly ground black pepper
• 1 can black beans rinsed and drained
• juice of one lime
• 1/4 cup chopped fresh cilantro plus more for garnish

Directions for Black Beans
Heat oil in a saucepan over medium high heat. When the oil is hot, add the onion, jalapeno pepper, and garlic. Season with cumin, salt, and pepper. Cook and stir for 2 minutes or until the vegetables are softened and fragrant. Mix in the beans and cook for 5 minutes longer, stirring occasionally. Remove from heat. Squeeze in the lime juice and stir in the cilantro. Cover to keep warm.

For the Taco

• 2 tbsp Emeril's creole blend
• 2, 8 ounce white fish filets (cat fish, basa, halibut)
• 2 tbsp extra virgin olive oil
• 8 flour tortillas
• 1/2 cup mixed field greens or shredded romaine lettuce
• 1 ripe avocado, cut into cubes
• 1/2 cup Hellman's Real Mayonaise

Directions for the tacos
Pour the 2 tbsp creole blend into a pie plate. Dredge both sides of the fish pieces in the spice mixture to evenly coat and tap off excess.

Brush a large non stick pan with oil and place over medium high heat. When the oil is hot, lay the fish in the pan and cook for 3-5 minutes. Turn the fish over and cook for 3 minutes longer or until the fish is completely cooked through.

To serve: Put two tortillas on each plate and spread all over with mayonnaise. Top with a heaping spoonful of the black beans. Divide fish among the tortillas. Put a spoonful of the chutney on top and garnish with the lettuce, avocado, and cilantro.