Description
These Fish Tacos with Mango Salsa are fresh, colorful, and packed with flavor. Tender seasoned white fish is pan-fried to a flaky perfection, then served in warm tortillas with sweet and tangy mango salsa, creamy avocado slices, and a squeeze of fresh lime, making a vibrant and delicious meal perfect for any day.
Ingredients
For the Fish:
- 1 ½ lbs white fish fillets, such as cod or tilapia
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh lime juice
For the Mango Salsa:
- 1 ripe mango, diced
- ½ cup diced red onion
- ½ cup diced red bell pepper
- ¼ cup chopped fresh cilantro
- 1 jalapeño, finely chopped
- 2 tablespoons fresh lime juice
- Salt to taste
For Serving:
- 8 small flour or corn tortillas
- 1 avocado, sliced
- Shredded cabbage
- Lime wedges
- Sour cream or crema, optional
Instructions
- Prepare the fish: Pat the fish fillets dry with paper towels to remove excess moisture for better seasoning adherence and cooking.
- Make the seasoning mix: In a small bowl, combine chili powder, paprika, cumin, garlic powder, onion powder, salt, and black pepper to create a flavorful spice blend.
- Season the fish: Brush the fish fillets with olive oil and fresh lime juice to add moisture and brightness, then evenly coat them with the seasoning mixture ensuring full coverage.
- Cook the fish: Heat a large skillet or grill over medium-high heat. Place the fish in the skillet and cook for about 3–4 minutes on each side, depending on thickness, until the flesh turns opaque and flakes easily with a fork.
- Flake the fish: Remove the cooked fish from heat and gently break it into bite-sized pieces suitable for taco assembly.
- Prepare the mango salsa: In a bowl, combine diced mango, red onion, red bell pepper, chopped cilantro, finely chopped jalapeño, lime juice, and salt. Toss gently to mix all flavors evenly.
- Warm the tortillas: Heat the tortillas briefly in a dry skillet or microwave until warm and pliable, ready for filling.
- Assemble the tacos: Place shredded cabbage on each tortilla followed by a generous portion of the flaked fish. Top with mango salsa and avocado slices. Optionally, add a dollop of sour cream or crema. Serve immediately with lime wedges for squeezing.
Notes
- Cod, tilapia, mahi-mahi, or another firm white fish works well for this recipe.
- Adjust the amount of jalapeño in the salsa according to your preferred spice level.
- Prepare the mango salsa shortly before serving to maintain its fresh flavor and texture.
- Corn tortillas provide a gluten-free option for those with dietary restrictions.
- For an extra smoky flavor, drizzle chipotle crema over the tacos before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Tacos
- Method: Frying
- Cuisine: Mexican, Tex-Mex
