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- 1 lb white fish fillets (tilapia or cod) - Spices: cumin and paprika - Fresh produce: ripe mango, red onion, jalapeño, cilantro, lime, avocado, shredded cabbage - Tortillas: 8 small corn tortillas - Olive oil for cooking These ingredients are key to making great fish tacos. The white fish brings a mild flavor that works well with the spices. I love using tilapia or cod since they cook fast and stay flaky. Cumin and paprika add warmth and depth to the fish. Just a teaspoon of each can make a big difference. Don't forget the salt and pepper to enhance the taste. The fresh produce plays a vital role. A ripe mango gives a sweet punch, while red onion adds crunch. If you like heat, the jalapeño is perfect. Be sure to remove the seeds for less spice. Cilantro brightens the salsa with its fresh taste. Lime juice brings acidity, balancing out the sweetness of the mango. Slices of avocado add creaminess to the tacos. Shredded cabbage gives a nice crunch and a pop of color. For the tortillas, I recommend small corn tortillas. They hold the filling well and add a lovely corn flavor. Lastly, use olive oil for cooking the fish. It helps achieve a nice golden crust. These ingredients come together to create a vibrant and tasty dish. Enjoy the flavors of each bite! {{ingredient_image_1}} Start by seasoning the fish fillets. Use cumin, paprika, salt, and pepper. This mix adds great flavor. I recommend using about one teaspoon of each spice. Rub the spices on both sides of the fillets. Next, heat two tablespoons of olive oil in a skillet. Set the heat to medium-high. When the oil is hot, add the seasoned fish. Cook it for three to four minutes on each side. You want the fish to be flaky and cooked through. Once done, remove the fish from the skillet. Let it cool slightly before flaking it into bite-sized pieces. For the salsa, grab a medium-sized bowl. Combine diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Make sure to remove the seeds from the jalapeño if you want less heat. Gently toss the ingredients together. This mix brings out the best flavors. Add salt to taste. Let the salsa marinate for about ten minutes. This helps the flavors blend well. Now it’s time to assemble the tacos. First, warm the corn tortillas in a dry skillet. Heat them for about 20 to 30 seconds on each side. This makes them soft and easy to fold. On each tortilla, place a couple of spoonfuls of flaked fish. Top it with a generous helping of mango salsa. Add a few slices of avocado and some shredded cabbage for crunch. Serve the tacos right away while they are warm. You can add extra lime wedges on the side for a zesty touch. Enjoy your delicious mango salsa fish tacos! To cook fish well, focus on timing. Fish cooks quickly, so watch it closely. For flaky texture, aim for an internal temperature of 145°F. This ensures it’s cooked but not dry. - Best methods: Pan-searing is great for tilapia or cod. This method gives a nice crust. Baking is also good for thicker fish. Grill fish for a smoky flavor. You can change the salsa to fit your taste. Want it spicy? Add more jalapeño or a pinch of cayenne. For sweetness, mix in a bit of honey or sugar. - Ingredient swaps: If you have allergies, use peaches instead of mango. You can also try pineapple or even strawberries. These fruits add a fresh twist. Serve your tacos with sides for a full meal. Rice and beans pair well with fish tacos. For drinks, try a light beer or a fruity mocktail. - Creative ideas: For a fun party, set up a taco bar. Let guests build their own tacos. Provide different toppings like cheese, sour cream, or hot sauce. This makes for a great gathering! Pro Tips Fresh Fish is Key: Always choose the freshest fish available for the best flavor and texture in your tacos. Customize Your Spice Level: Adjust the amount of jalapeño in your mango salsa to suit your spice preference. For milder salsa, remove all the seeds. Let the Salsa Marinate: Allow the mango salsa to sit for at least 10 minutes after mixing to enhance the flavors and allow the ingredients to meld together. Warm Tortillas for Better Texture: Warming the tortillas not only makes them more pliable but also enhances their flavor. Consider lightly toasting them for an added crunch. {{image_2}} You can use many fish types for these tacos. Cod and tilapia are great, but try mahi-mahi or snapper for a twist. Each fish brings its own flavor. Grilling adds a smoky taste, while frying gives a crispy texture. Both methods work, so choose what you like best. If you want to mix it up, swap mango for other fruits. Peaches, pineapples, or even avocados can work well. Each fruit adds a unique taste. You can also try different salsa styles. For example, a spicy peach salsa or a sweet pineapple salsa can change the whole dish. Corn tortillas are traditional, but flour tortillas can be softer. If you're low-carb, try using lettuce wraps instead. They are fresh and crunchy. This way, you enjoy the flavors without the added carbs. Choose what fits your taste and diet best! To keep your tacos fresh, store them correctly. First, do not assemble the tacos until you are ready to eat. This helps keep the tortillas crisp. Place the fish, salsa, and toppings in separate containers. Use airtight containers for the best results. The fish can stay in the fridge for up to two days. Salsa can last for about three days. - Best practices for storing assembled tacos: Assemble just before serving. - How to keep ingredients fresh in the fridge: Use airtight containers and keep them chilled. Freezing your fish and salsa is easy and effective. Start by cooking the fish and letting it cool. Then, place the fish in a freezer-safe bag. Squeeze out all the air before sealing. For salsa, use a separate container. It can also go into a freezer-safe bag. Make sure to label each bag with the date. - Steps for freezing fish and salsa separately: Cool, bag, and seal tightly. - Thawing and reheating guidelines: Thaw overnight in the fridge. Reheat fish in a skillet or microwave. Enjoy fresh salsa straight from the fridge. Yes, you can use frozen fish for this recipe. Just make sure to thaw it first. Place the fillets in the fridge overnight, or run them under cold water for quicker thawing. Once thawed, season and cook as you would fresh fish. Frozen fish may take a minute longer to cook. Check for doneness by ensuring the fish flakes easily with a fork. To add heat to this recipe, consider these options: - Use more jalapeño in the salsa. - Add chopped serrano peppers for a stronger kick. - Incorporate a dash of hot sauce into the fish seasoning. - Sprinkle red pepper flakes over the tacos just before serving. These spices can elevate the flavor and bring a nice warmth to your dish. If you’re allergic to mango, you have some tasty alternatives. Try using diced pineapple for a sweet twist. Papaya also works well, giving a similar texture. For a tart flavor, opt for diced kiwi. These fruits will still provide a fresh taste and complement the fish nicely. In this blog post, we explored how to make delicious fish tacos. We covered key ingredients like white fish, spices, and fresh produce. You learned to prepare fish, make mango salsa, and assemble the perfect taco. I shared tips for cooking fish and customizing your salsa. We also discussed variations and storage methods. Fish tacos are fun and easy to make. With these steps, you can create tasty meals for any occasion. Enjoy experimenting with flavors and ingredients to make them your own. Happy cooking!

Mango Salsa Fish Tacos

Delicious fish tacos topped with fresh mango salsa, avocado, and cabbage.
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 (such as tilapia or cod)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste salt and pepper
  • 2 tablespoons olive oil
  • 8 small corn tortillas
  • 1 ripe mango, diced
  • 0.5 medium red onion, finely chopped
  • 1 medium jalapeño, minced (seeds removed for less heat)
  • 0.25 cup fresh cilantro, chopped
  • 1 lime juice of
  • 1 medium avocado, sliced
  • 1 cup shredded cabbage

Instructions
 

  • Prepare the Fish: Season the fish fillets with cumin, paprika, salt, and pepper. In a skillet, heat the olive oil over medium-high heat and cook the fish for about 3-4 minutes on each side until cooked through and flaky. Remove from heat and let cool slightly before flaking into bite-sized pieces.
  • Make the Mango Salsa: In a medium-sized bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Gently toss the mixture together and season with salt to taste. Allow the salsa to marinate for about 10 minutes.
  • Warm the Tortillas: In a dry skillet, warm the corn tortillas over medium heat for about 20-30 seconds on each side until soft and pliable.
  • Assemble the Tacos: Place a couple of spoonfuls of the flaked fish onto each tortilla. Top with a generous helping of mango salsa, a few slices of avocado, and a portion of shredded cabbage.
  • Serve: Enjoy immediately while it’s warm, with extra lime wedges on the side for an added zest if desired.

Notes

Serve with extra lime wedges for added zest.
Keyword easy recipe, fish tacos, mango salsa