- 1 lb. flaky white fish (such as mahi mahi or cod), cut into 1 inch strips
- 2 tbsp Acanela Tandoori Rub
- 2 tbsp Sutter Buttes California Lime Olive Oil
- 1 mango diced
- chopped cilantro
- 8 small corn tortillas
Mix together the fish, tandoori rub and lime olive oil, let marinate about 20-30 minutes.
Heat a drizzle of oil a large skillet over medium high heat. Add the fish to the hot pan and saute for 3-4 minutes, flipping occasionally, until cooked through.
Warm tortillas, top with fish, mango and cilantro and a drizzle of lime olive oil.
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Tandoori Fish Tacos With California Lime Olive Oil | Tailgate World Tour Mantry
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