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Firefighter Tim shares recipe for light and fresh fish tacos and flavorful salsa

3-21-25 Craft the Perfect Salsa

by: Emily Reuben
Posted: / Updated:

INDIANAPOLIS (WISH) — Firefighter Tim Griffin Griffin joined the “Life.Style.Live!” crew in the kitchen to share a fresh and light recipe for fish tacos, salsa and a dressing, perfect for Lent and the arrival of warmer weather.

“Life.Style.Live!” Hosts Felicia Michelle and Cody Adams pose with Firefighter Tim Griffin (PHOTO: Emily Reuben/WISH)

The first salsa recipe is made with diced mangoes, apples, red onion, avocado, garlic, cilantro, tomatoes and a blend of spices, including sugar, cumin and paprika.

3-21-25 Craft the Perfect Salsa Pt. 2

A second salsa recipe was also demonstrated, blending canned Rotel, diced tomatoes, onion, and poblano to create a smooth texture.

In the second segment, Firefighter Tim began constructing the fish tacos, using a lot of fresh cilantro. The taco shells were
innovatively toasted using a muffin tin, creating the perfect vessel for the flavorful fillings.

The recipe, which combines fresh and vibrant ingredients, offers a taste of summer that will delight the tastebuds.



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Sombeke’s Traditional Restaurant Style Salsa

Ingredients

  • 1 Bunch Cilantro

  • 5 Tbls Lime Juice

  • 1 Tps Garlic Salt

  • 1 Tbls Garlic Powder

  • 1 Poblano Pepper

  • Mango, Avocado and Tomato Salad with Lime Vinaigrette

  • 1 Tsp Hot Sauce

  • 1 Tsp Sugar

  • 1/2 Tsp Kosher Salt

  • 1/4 Tsp Ground Cumin

  • 2 Limes

  • 2 Cloves Garlic

  • 1/2 Cup Extra-virgin Olive Oil

  • Salad

  • 4 Mangos (Peeled and Sliced)

  • 4 Roma Tomatoes

  • 1 Apple (Peeled and Sliced)

  • 1 Red Onion (Thinly Sliced)

  • 1/4 Cup Fresh Cilantro

  • 8 Leaves Basil (Torn)

  • 2 Avocados (Sliced)

Directions

  • Prepare the Vinaigrette:
    In a small bowl, whisk together the hot sauce, sugar, salt, cumin, and lime juice. Add the finely chopped garlic and slowly whisk in the olive oil until well combined. Set aside.
  • Assemble the Salad:
    In a large bowl, combine the mangoes, tomatoes, apple, red onion, cilantro, and basil. Gently toss to mix.
  •  Add the Avocados:
    Add the sliced avocados carefully to avoid mashing.
  • Dress the Salad:
    Drizzle the vinaigrette over the salad and gently toss to coat.
  • Serve Immediately:
    Enjoy as a refreshing side dish or a light meal.

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Baked Blackened Cod Loins with Lime

Ingredients

  • 2 Cod Loins (6-8 oz. each)

  • 2 Tbsp Olive Oil or Melted Butter

  • 1 Tsp Smoked Paprika

  • 1 Tsp Cajun Seasoning

  • 1/2 Tsp Black Pepper

  • 1 Tsp Old Bay Seasoning

  • Juice of 1 Lime

Directions

  • Preheat the Oven:
    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • Prepare the Seasoning Mix:
    In a small bowl, combine smoked paprika, garlic powder, Cajun seasoning, black pepper, and Old Bay seasoning. Mix well.
  • Season the Cod:
    Pat the cod loins dry with paper towels. Brush both sides with olive oil or melted butter. Evenly coat the loins with the seasoning mixture, pressing gently to ensure the spices adhere.
  • Bake the Cod:
    Place the seasoned cod loins on the prepared baking sheet. Bake for 12-15 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork.
  • Add the Lime:
    Remove the cod from the oven and immediately drizzle with fresh lime juice.
  • Serve:
    On a corn tortilla with loin chunks and the mango salsa salad and lime, cilantro coleslaw

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Cilantro Lime Coleslaw

Recipe by Emily Reuben

Ingredients

  • 1 Head Shredded Cabbage (6-8 Cups)

  • 1/2 Bunch Fresh Cilantro (Finely Chopped)

  • 2 1/2 Tbsp Olive Oil

  • 1 1/2 Tsp White Wine Vinegar

  • 2-3 Dashes Fresh Lime Juice (about 1 tbsp)

  • Salt and Pepper to taste

  • Pinch Sugar

Directions

  • Prepare the Cabbage:
    In a large bowl, add the shredded cabbage.
  • Add the Cilantro:
    Add the finely chopped cilantro to the bowl with the cabbage.
  • Make the Dressing:
    In a small bowl, whisk together the olive oil, white wine vinegar, lime juice, salt, pepper, and sugar until well combined.
  • Combine and Toss:
    Pour the dressing over the cabbage and cilantro mixture. Toss gently until the cabbage is evenly coated.
  • Chill and Serve:
    Let the coleslaw sit for 10-15 minutes to allow the flavors to meld. Serve chilled or at room temperature.

Did you make this recipe?

Tag @wish8news on Instagram and hashtag it with #FocusOnFood

Like this recipe? Follow us on Facebook for more!

Follow WISH-TV on Facebook

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