• 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


  1. Mix together the fish, tandoori rub and lime olive oil, let marinate about 20-30 minutes.

  2. 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.

  3. 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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