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- 1 lb white fish fillets (tilapia or cod) - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 1 tablespoon olive oil - 8 small corn tortillas - 1 cup diced ripe mango - 1/2 red onion, finely chopped - 1 jalapeño, minced (seeds removed) - 1/4 cup fresh cilantro, chopped - Juice of 2 limes - 1/2 avocado, sliced - Optional: 1 cup shredded cabbage for topping The main ingredients focus on fresh fish, spices, and juicy mango. I love using tilapia or cod for this dish. They cook well and have a mild flavor. The spices add warmth and depth. Cumin and paprika blend perfectly, enhancing the fish's taste. Next, the other ingredients bring a burst of color and flavor. The diced mango is sweet and bright. It pairs well with the spicy jalapeño and crunchy red onion. Fresh cilantro adds a hint of earthiness. The lime juice brings all the flavors together with a zesty kick. Lastly, don't forget the tortillas! Corn tortillas are my favorite. They are soft and add a nice texture. They hold the fish and salsa well. For a crunch, add some shredded cabbage on top. It adds a great layer of flavor and texture. This mix of ingredients makes the tacos fresh and flavorful. You’ll want to take a bite right away! {{ingredient_image_1}} - Rinse the fish fillets under cold water and pat them dry. - In a bowl, mix cumin, paprika, salt, and pepper. - Rub this spice mix evenly over the fish fillets. - Heat olive oil in a skillet over medium heat. - Add the fish fillets and cook for 3-4 minutes on each side. - The fish is done when it flakes easily with a fork. - In a bowl, combine diced mango, chopped onion, minced jalapeño, cilantro, and lime juice. - Stir gently to mix and season with salt to your taste. - Warm corn tortillas in a dry skillet for about 30 seconds on each side. - This makes them soft and easy to fold. - Flake the cooked fish into large pieces. - Distribute the fish among the warm tortillas. - Top each taco with mango salsa and avocado slices. - Serve the tacos warm with lime wedges on the side. - Squeeze lime juice over the tacos for a fresh burst of flavor. To know when your fish is done, look for a few signs. The fish should turn opaque and flake easily with a fork. If it feels firm and breaks apart, it is ready. For alternatives, you can use shrimp or even chicken if you prefer. Just make sure they are cooked through. For a twist on your mango salsa, consider adding fruits like pineapple or peach. These fruits bring a sweet flavor that pairs well with the fish. You can also try different herbs like mint or basil for a fresh taste. Adding a pinch of chili powder can give your salsa an extra kick too. Choosing the right tortilla is key. Corn tortillas work best for their flavor and texture. You can also use flour tortillas if you like them better. To warm your tortillas, heat a dry skillet over medium heat. Warm each tortilla for about 30 seconds on both sides. This makes them soft and easy to fold. Pro Tips Choose Fresh Fish: Always select the freshest fish available for the best flavor and texture in your tacos. Customize the Heat: Adjust the amount of jalapeño in the salsa to suit your heat preference, or replace it with a milder pepper if desired. Make it Ahead: Prepare the mango salsa a few hours in advance to allow the flavors to meld together for an even more delicious taste. Warm Tortillas Properly: Warming the tortillas in a dry skillet enhances their flavor and makes them more pliable for filling. {{image_2}} You can switch up the protein in these tacos easily. Instead of fish, try grilled shrimp. Shrimp cooks fast and adds a sweet touch. You might also enjoy grilled chicken. It offers a heartier bite and pairs well with mango salsa. For a vegetarian option, use grilled vegetables like zucchini and bell peppers. They add great flavor and color. Salsa doesn’t have to be just mango. You can try black bean corn salsa for a hearty twist. It adds fiber and protein. Avocado salsa is another great choice. Its creaminess balances the spice of the fish well. If you like heat, make a spicy mango salsa. Just add more jalapeño or a dash of hot sauce. Toppings can elevate your tacos. Consider adding shredded cheese for extra creaminess. Sour cream gives a cool contrast to the spicy fish. You can also use fresh lime juice to brighten the flavor. For side dishes, consider serving chips and guacamole. A simple salad pairs nicely too, adding freshness to your meal. To keep your leftover fish and salsa fresh, follow these steps: - Wrap the cooked fish in plastic wrap or place it in an airtight container. - Store the mango salsa in a separate container. - Refrigerate both for up to three days. For tortillas, stack them in a plastic bag. Seal the bag well to keep them soft. When reheating cooked fish, here’s what you should do: - Use a skillet over low heat. - Heat for about 2-3 minutes on each side. This helps keep the fish moist. To keep tortillas fresh, wrap them in a damp paper towel. Microwave for about 20 seconds. This method keeps them warm and soft. Yes, you can freeze fish tacos! Here’s how: - Wrap the fish tightly in plastic wrap, then place it in a freezer bag. - Store mango salsa in a freezer-safe container. For best results, freeze each component separately. This way, you can thaw only what you need later. To add heat, use more jalapeño. You can keep the seeds for extra kick. Try adding a pinch of cayenne pepper to the spice mix. Hot sauce can also enhance the flavor. For a smoky taste, use chipotle powder instead of paprika. Adjust the spice to match your taste. Remember to balance heat with sweetness from the mango salsa. Yes, frozen fish fillets work well. Thaw them in the fridge overnight for best results. If in a rush, place them in cold water for about 30 minutes. Cook them straight from frozen, but increase cooking time by a few minutes. Make sure the fish reaches 145°F internally. This ensures it is safe to eat and still tasty. Pair your tacos with a fresh side salad. A simple green salad with lime vinaigrette works great. Corn on the cob adds a sweet crunch. Black beans are a hearty choice too. For a light touch, serve with tortilla chips and guacamole. These sides will enhance the taco experience. Yes, these tacos are a healthy option. Fish is a great source of lean protein. Mango adds vitamins A and C, which are beneficial. The lime juice has antioxidants that support health. Using corn tortillas gives you fiber without added fat. Overall, these tacos are a balanced meal choice. In this post, I covered how to make delicious fish tacos with mango salsa. We discussed the main ingredients like white fish, spices, and fresh mango. I shared step-by-step instructions, tips for perfecting your dish, and variations to try. Remember, you can substitute proteins or add extra toppings to make these tacos your own. Storing leftovers properly keeps them fresh for later. Enjoy making these tasty tacos, and don’t hesitate to personalize them to your taste!

Mango Salsa Fish Tacos

Delicious fish tacos topped with fresh mango salsa for a tropical twist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb white fish fillets (like tilapia or cod)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon olive oil
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup diced ripe mango
  • 1/2 red onion, finely chopped
  • 1 jalapeño, minced (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 2 limes, juiced
  • 1/2 avocado, sliced
  • 1 cup shredded cabbage (optional for topping)

Instructions
 

  • Rinse the fish fillets under cold water and pat them dry with paper towels. In a small bowl, mix together the cumin, paprika, salt, and pepper. Rub the spice mixture evenly over the fish fillets.
  • Heat the olive oil in a large skillet over medium heat. Once hot, add the fish fillets and cook for about 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and let rest for a minute.
  • While the fish is cooking, prepare the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Stir gently to mix, and season with salt to taste.
  • In a separate dry skillet, warm the corn tortillas over medium heat for about 30 seconds on each side until they are pliable and slightly toasted.
  • Flake the cooked fish into large pieces and distribute among the warm tortillas. Top with a generous scoop of mango salsa and arrange avocado slices on top. If desired, add a handful of shredded cabbage for extra crunch.
  • Serve the tacos warm with additional lime wedges on the side for squeezing over the top.

Notes

For less heat, remove the seeds from the jalapeño.
Keyword easy recipe, fish, mango salsa, tacos