Red Snapper Taco With Mango Salsa

To poach the fish, place in a microwave-safe dish, add fish stock or water to cover the bottom of the dish, and cover with wax paper or plastic wrap, leaving a vent. Cook on High for 1 1/2 minutes, then test for doneness. If not opaque, cook for 5 seconds at a time until done.

Alternatively, place the fish in a skillet, add stock or water a third of the way up the fish, cover, and simmer until cooked through, about 3 minutes. Transfer to a plate to cool, then dice the fish and place in a bowl.

In a cup combine the cumin, coriander, cayenne, salt (if using), garlic, orange juice, and oil. Stir until combined and toss with the fish Combine all ingredients for the mango salsa in a small bowl.

Reheat the tortillas following package directions, taking care to not let them burn. Place 1/4 cup lettuce and a slice of tomato down the middle of each tortilla. Spoon in some of the fish and top with the salsa. Fold in half and serve immediately.