Go Back
- Fish and Marinade Components - 1 lb firm white fish (like cod or tilapia), cut into strips - 1 tablespoon olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - Mango Salsa Ingredients - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 jalapeño, deseeded and minced - Juice of 1 lime - 1/4 cup fresh cilantro, chopped - Tortilla and Serving Items - 8 small corn tortillas - 1 avocado, sliced (for serving) - Optional: lime wedges (for serving) These ingredients come together to create a fresh and vibrant dish. The firm white fish gives a nice texture, while the spices add warmth. The mango salsa brings a sweet and zesty kick. Together, they make a perfect taco filling. You can easily find these ingredients at your local grocery store. Each element plays a key role in creating the perfect flavor balance. Enjoying these tacos will surely make your meal special! {{ingredient_image_1}} First, mix your marinade. In a bowl, combine 1 tablespoon olive oil, 1 teaspoon cumin, 1 teaspoon paprika, salt, and pepper. Stir well. Next, cut 1 pound of firm white fish, like cod or tilapia, into strips. Add the fish to the marinade. Make sure each piece is coated evenly. Let it marinate for about 15 minutes. This step helps the fish absorb the spice flavors. Now, it’s time to cook the fish. Preheat a non-stick skillet over medium-high heat. Once the skillet is hot, add the marinated fish strips. Cook for 3 to 4 minutes on each side. The fish should be opaque and flake easily with a fork. Remove the fish from heat. To make the salsa, gather your ingredients. Dice 1 ripe mango into small pieces. Finely chop 1 small red onion. Mince 1 jalapeño after removing the seeds. In a bowl, mix the mango, onion, and jalapeño together. Add the juice of 1 lime and 1/4 cup of chopped fresh cilantro. Stir well and season with salt to taste. Allow the salsa to sit for a few minutes. This helps the flavors come together. Now, let’s warm the tortillas. Take another skillet and lightly toast 8 small corn tortillas over medium heat. Warm them for about 30 seconds on each side. This makes them soft and easy to fold. To assemble the tacos, place some cooked fish on each tortilla. Top each taco with a generous spoonful of mango salsa. For an extra touch, add slices of avocado on top. You can serve the tacos with lime wedges on the side for a zesty finish. Enjoy your delicious creation! To achieve perfect flakiness in your fish, choose firm white fish, like cod or tilapia. Make sure to cut it into strips. This helps it cook evenly. Marinate the fish for at least 15 minutes to soak in those tasty spices. When cooking, use medium-high heat and do not overcrowd the pan. This keeps the fish from steaming. Common mistakes to avoid include cooking fish too long. Overcooked fish becomes dry and tough. Also, avoid skipping the marination step. It adds flavor and helps the fish stay moist. To amp up your mango salsa, try adding diced bell peppers or a pinch of salt. These add more color and taste. You can also mix in some chopped tomatoes for extra freshness. If you like heat, keep the seeds in the jalapeño. For storage, keep salsa in an airtight container. It stays fresh in the fridge for about two days. If you notice it getting watery, just drain the excess juice before serving. This keeps the salsa vibrant and tasty! Pro Tips Fish Freshness: Ensure your fish is as fresh as possible for the best flavor and texture. Look for clear eyes and a mild scent. Spice Variation: Feel free to experiment with different spices like chili powder or garlic powder to customize the flavor of your fish. Perfectly Ripe Mango: Choose a mango that gives slightly to pressure for the best sweetness and texture in your salsa. Warm Tortillas: Always warm your tortillas just before assembling to prevent them from breaking and to enhance their flavor. {{image_2}} You can easily make these tacos gluten-free. Choose corn tortillas, as they are naturally gluten-free. Just check the label to be sure. The fish and salsa ingredients are already gluten-free too. Enjoy a delicious meal without worry! To make this recipe vegan, swap the fish for grilled jackfruit or tofu. Marinate them just like the fish for great flavor. Use the same mango salsa to keep the dish fresh and vibrant. This way, you still enjoy tasty tacos. While mango shines in this salsa, feel free to experiment with other fruits. Pineapple adds a sweet and tangy twist. Peach can give a lovely summertime flavor. Even strawberries can surprise you with their sweetness. Mix and match for a fruity fiesta! You control the heat in your salsa! For a milder taste, skip the jalapeño or use a small amount. If you crave spice, add more jalapeño or even some diced serrano peppers. Adjust the heat to match your mood and enjoy your perfect taco experience! To keep your fish tacos fresh, store them in airtight containers. This helps prevent them from drying out. You should separate the fish, tortillas, and mango salsa. This keeps each part at its best. For the fish, wrap it in plastic wrap or foil. Store it in the fridge for up to two days. The tortillas can stay in a sealed bag. They will stay fresh for about three days. You can keep the mango salsa in a small container. It will last for up to three days too. To reheat the fish, use a skillet over medium heat. This method keeps the fish moist and flaky. Cook for about two minutes on each side. Make sure it is heated through but not overcooked. For tortillas, you can warm them in a dry skillet. Heat them for about 30 seconds on each side. This will keep them soft and pliable. Enjoy your tacos as if they were just made! For fish tacos, I recommend using firm white fish. Cod and tilapia are great choices. They cook well and have a mild flavor. You can also try snapper or mahi-mahi for a different taste. These fish hold up nicely in tacos and pair perfectly with mango salsa. Yes, you can make mango salsa ahead of time. Mix the diced mango, red onion, jalapeño, lime juice, and cilantro a few hours before serving. This lets the flavors blend together. Just keep the salsa in the fridge in an airtight container. It stays fresh for up to two days. To add some heat, try these ideas. Include more jalapeño in the salsa. You can also use a serrano pepper for a kick. Another option is to sprinkle cayenne pepper on the fish. If you like sauces, drizzle some hot sauce on top before serving. Adjust the heat to your taste! This blog post guided you through making delicious fish tacos. We explored key ingredients like the fish and mango salsa, then detailed step-by-step instructions for preparation and assembly. I shared tips for perfecting the cooking process and how to enhance the salsa's flavor. You also learned about dietary variations and storage tips. Remember, experimenting with flavors and ingredients can lead to your ideal taco. Enjoy the process and savor each bite!

Mango Salsa Fish Tacos

Delicious 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 (like cod or tilapia), cut into strips
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 ripe mango, diced
  • 1 small red onion, finely chopped
  • 1 jalapeño, deseeded and minced
  • 1 Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1 whole avocado, sliced (for serving)
  • optional lime wedges (for serving)

Instructions
 

  • Prepare the Fish: In a bowl, combine the olive oil, cumin, paprika, salt, and pepper. Add the fish strips, coating them well with the spice mixture. Let marinate for about 15 minutes.
  • Make the Mango Salsa: In a separate bowl, mix together the diced mango, chopped red onion, jalapeño, lime juice, and chopped cilantro. Season with salt to taste and set aside to let the flavors meld.
  • Cook the Fish: Preheat a non-stick skillet over medium-high heat. Once hot, add the marinated fish strips. Cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Remove from heat.
  • Warm the Tortillas: In another skillet, lightly toast the corn tortillas over medium heat for about 30 seconds on each side until warm and pliable.
  • Assemble the Tacos: Place a few pieces of cooked fish on each tortilla, top generously with mango salsa, and add slices of avocado.
  • Serve: Garnish with extra lime wedges on the side and enjoy!

Notes

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