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- 1 lb firm white fish (such as cod or tilapia), cut into bite-sized strips - 1 tablespoon olive oil - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - 1 ripe mango, diced into small cubes - 1 small red onion, finely chopped - 1 jalapeño pepper, deseeded and minced - Juice of 1 fresh lime - 1/4 cup fresh cilantro, finely chopped - 1 ripe avocado, sliced (for serving) For your fish tacos, I recommend using firm white fish like cod or tilapia. Both options cook well and soak up flavors. Marinate the fish in olive oil, cumin, smoked paprika, salt, and pepper. Let it sit for 15 minutes to deepen the taste. Next, focus on the mango salsa. Dice a ripe mango into small cubes. Add finely chopped red onion and minced jalapeño for a kick. Squeeze in lime juice and mix in chopped cilantro. This salsa brings a fresh twist to your tacos. - 8 small corn tortillas - Optional: Lime wedges for serving For the tortillas, I suggest using small corn tortillas. They are soft and hold the filling well. Warm them lightly in a skillet before serving. You can also add lime wedges on the side. They add a nice zing to each bite. {{ingredient_image_2}} For the fish, I start by mixing olive oil, cumin, smoked paprika, salt, and pepper in a bowl. This spice mix adds great flavor. I cut my fish into small strips, then add them to the bowl. I make sure each piece is coated well. Let the fish marinate for about 15 minutes. This time helps the fish absorb all the spices. While the fish is marinating, I prepare the mango salsa. I dice the ripe mango into small cubes. Then, I chop a small red onion finely. I also mince a jalapeño pepper, making sure to remove the seeds first. I mix the mango, onion, jalapeño, lime juice, and cilantro in a bowl. I add a pinch of salt to enhance the flavors. I gently stir everything together and set it aside. This lets the flavors blend nicely. Next, I heat a non-stick skillet over medium-high heat. When it’s hot, I carefully add the marinated fish strips. I cook them for about 3-4 minutes on each side. I know the fish is done when it turns opaque, flakes easily with a fork, and has a slight golden crust. Once it’s ready, I remove it from the heat and set it aside. For the tortillas, I use another skillet. I lightly toast the corn tortillas over medium heat. I warm each tortilla for about 30 seconds on each side. I watch closely to avoid crisping them up too much. The goal is to make them warm and pliable. Now comes the fun part: assembling the tacos! I take a warmed tortilla and place a few pieces of cooked fish on top. Then, I generously add the fresh mango salsa. I finish with slices of creamy avocado. For a nice touch, I can serve these tacos with extra lime wedges on the side. This gives a burst of freshness to each bite. To make great tacos, start with fresh fish. Look for firm white fish like cod or tilapia. Choose fish with bright eyes and a clean smell. Avoid fish with a strong, fishy odor. Fresh fish should feel firm to the touch. Next, pick ripe mangoes. A good mango should yield slightly when you press it. Look for a mango with smooth skin and a sweet smell. For the avocado, it should also be slightly soft. A ripe avocado will give a little when you press it gently. Cooking the fish just right makes a big difference. Coat your fish strips in a mix of olive oil, cumin, and smoked paprika. Let it marinate for about 15 minutes. This helps the fish soak up all the flavors. When cooking, heat your skillet to medium-high. Place the fish in the skillet and cook for 3-4 minutes on each side. You know it's done when it flakes easily with a fork and looks golden. For the tortillas, warm them gently. Use a skillet over medium heat. Toast each tortilla for about 30 seconds on both sides. This keeps them soft and pliable without making them crunchy. Make your tacos look fun and colorful. Stack them in a taco stand or on a platter. Add some chopped cilantro on top for a fresh touch. Place lime wedges around for a bright pop of color. You can also serve the tacos with extra mango salsa on the side. This way, guests can add more if they like. For a festive look, use colorful plates that match the vibrant flavors of the dish. Pro Tips Fresh Ingredients: Always use the ripest mango and freshest fish available for the best flavor in your tacos. Marinate for Flavor: Let the fish marinate for at least 15 minutes to allow the spices to penetrate and enhance the taste. Warm Tortillas Properly: Toast the corn tortillas just until pliable; over-toasting can make them crisp and difficult to fold. Customize Your Salsa: Feel free to add other ingredients to the salsa, like diced bell peppers or corn, for added texture and flavor. {{image_4}} You can switch the fish for other proteins. Shrimp works well. Chicken is another good choice. Both options bring new flavors to your tacos. You can also change how you cook the fish. Grilling adds a smoky taste. Baking is an easy method that keeps the fish tender. Each method gives a unique twist to your meal. Get creative with your mango salsa! You can add other fruits like pineapple or peach. These fruits add more sweetness and flavor. Adjust the spice levels too. If you like heat, add more jalapeño. For a milder taste, chop some bell pepper. This keeps the salsa fresh and exciting. For a low-carb option, try lettuce wraps. They hold all the tasty fillings well. You can choose between flour or corn tortillas. Flour tortillas are soft and chewy. Corn tortillas have a nice crunch. Each option changes the texture of your tacos. To keep your fish and salsa fresh, store them separately. Place the cooked fish in an airtight container. Use plastic wrap or a lid to cover it. Refrigerate right after eating. For salsa, use a clean jar. This keeps it fresh and tasty. Make sure to label both containers with the date. For tortillas, wrap them in foil or plastic wrap. Keep them at room temperature for a day. If you need to store them longer, place them in a plastic bag in the fridge. This helps maintain their softness. To reheat the fish safely, use a microwave or a skillet. For the microwave, heat the fish for 30 seconds at a time. Check often to avoid overcooking. If using a skillet, add a tiny bit of oil and heat over low. This keeps the fish moist. For tortillas, you want them soft again. Put a damp paper towel over the tortillas in the microwave. Heat them for 10-15 seconds. If using a skillet, warm them on low heat for a few seconds per side. This method prevents them from getting too crispy. Yes, you can freeze cooked fish! Just make sure it cools down first. Wrap it tightly in plastic wrap, then place it in a freezer bag. Be sure to remove as much air as you can. This helps prevent freezer burn. For salsa, it’s best to freeze it without the fresh cilantro. Add that when you thaw it. To thaw, move it to the fridge the night before you plan to use it. This keeps the salsa fresh and tasty when you’re ready to enjoy it again. To check if your fish is cooked, look for these signs: - The fish should turn opaque. - It should flake easily with a fork. - A slight golden crust should form on the outside. Cook the fish for about 3-4 minutes on each side in a hot skillet. If you see these signs, your fish is done and ready to serve. Yes, you can make the mango salsa ahead of time. It tastes even better after sitting for a while. I suggest preparing it about 1-2 hours before serving. This gives the flavors time to blend. Just keep it in the fridge until you're ready to use it. These tacos pair well with many sides and drinks: - A fresh green salad - Crispy tortilla chips with guacamole - Cold, refreshing drinks like limeade or Mexican soda These options will enhance your meal and keep your guests happy. If you want plant-based options, consider these: - Use grilled tofu for a hearty texture. - Try jackfruit, which mimics fish well when seasoned. - You can also use firm tempeh, marinated and grilled. These substitutes offer great flavors and fit well in the tacos. Mango salsa fish tacos offer a tasty and fun meal. We covered the best ingredients, cooking steps, and tips. You can switch up flavors with different fish and toppings. Don't forget to store your leftovers safely. With these ideas, you can make delicious tacos that impress everyone. Enjoy the process of cooking and the joy of sharing these tasty tacos!

Mango Salsa Fish Tacos

Vibrant and flavorful fish tacos topped with fresh mango salsa.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb firm white fish (such as cod or tilapia), cut into bite-sized strips
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste Salt and freshly ground black pepper
  • 8 small corn tortillas
  • 1 ripe mango, diced into small cubes
  • 1 small red onion, finely chopped
  • 1 jalapeño pepper deseeded and minced
  • 1 fresh lime, juiced
  • 1/4 cup fresh cilantro, finely chopped
  • 1 ripe avocado, sliced (for serving)
  • optional Lime wedges for serving

Instructions
 

  • In a mixing bowl, whisk together the olive oil, ground cumin, smoked paprika, salt, and pepper. Add the fish strips to the bowl, ensuring they are evenly coated with the spice mixture. Allow the fish to marinate for approximately 15 minutes to absorb the flavors.
  • While the fish marinates, prepare the mango salsa. In a separate bowl, combine the diced mango, finely chopped red onion, minced jalapeño, lime juice, and chopped cilantro. Season with salt to taste. Mix gently and set aside to let the flavors blend and intensify.
  • Heat a non-stick skillet over medium-high heat until hot. Carefully add the marinated fish strips to the skillet. Cook for about 3-4 minutes on each side, or until the fish is opaque, flakes easily with a fork, and develops a slight golden crust. Remove the cooked fish from the heat and set aside.
  • In a separate skillet, lightly toast the corn tortillas over medium heat. Warm each tortilla for about 30 seconds on each side, just until they become warm and pliable, being careful not to let them crisp up too much.
  • On each warmed tortilla, place a few pieces of the cooked fish. Generously top with the fresh mango salsa, and add slices of creamy avocado on top.
  • Serve the tacos immediately, garnished with extra lime wedges on the side for an added burst of freshness. Enjoy your vibrant and flavorful fish tacos!

Notes

For an attractive presentation, stack the tacos upright in a taco stand or on a serving platter. Add a sprinkle of chopped cilantro on top and place the lime wedges around the platter for a pop of color.
Keyword easy recipe, fish tacos, mango salsa