Mango Salsa Fish Tacos

$- 2 large white fish fillets (cod or tilapia work best) - 1 cup fresh mango, diced - ½ cup red onion, finely chopped - ½ cup bell pepper (any color), diced - 1 jalapeño, seeded and minced Fresh ingredients make these tacos shine. The white fish fillets serve as a tender base. Choose cod or tilapia for a mild flavor. Mango adds sweetness, while red onion and bell pepper provide crunch. A jalapeño brings a spicy kick. Together, they create a vibrant and fresh taste. - 1 teaspoon cumin - 1 teaspoon paprika - 1 tablespoon olive oil - Salt and black pepper to taste - 2 tablespoons lime juice - ¼ cup fresh cilantro, chopped Seasoning enhances the fish's flavor. Cumin and paprika add warmth and depth. Olive oil helps the spices stick, while salt and pepper balance everything. For the salsa, lime juice gives a zesty twist. Fresh cilantro brings brightness and aroma, tying all the flavors together. - 1 avocado, sliced (for serving) - Lime wedges (for serving) - 8 small corn tortillas Toppings make these tacos special. Sliced avocado adds creaminess. Lime wedges allow you to squeeze fresh juice right before eating. Corn tortillas provide a soft, warm wrap for all the delicious fillings. These extras elevate your meal and create a complete dining experience. {{ingredient_image_1}} First, preheat your grill or stovetop pan over medium-high heat. This step is key for getting a nice sear on the fish. Next, grab a small bowl. In it, mix one teaspoon of cumin, one teaspoon of paprika, one tablespoon of olive oil, salt, and black pepper. This spice mix adds great flavor! Rub this mixture evenly over both sides of the two large fish fillets. Now it's time to cook. Place the seasoned fish on the grill or in the pan. Cook for about 4 to 5 minutes on each side. You want the fish to flake easily with a fork when it’s done. This means it is perfectly cooked! After cooking, remove the fish from heat and let it rest for a couple of minutes. While the fish rests, let’s make the mango salsa. In a medium bowl, combine one cup of diced mango, half a cup of finely chopped red onion, half a cup of diced bell pepper, and one minced jalapeño. Add two tablespoons of lime juice and a quarter cup of chopped cilantro. Stir it all together well. Taste and sprinkle a pinch of salt if needed. This salsa is fresh and bursting with flavor! Now, the fun part: assembling the tacos! First, break the cooked fish into large pieces. Take eight small corn tortillas and warm them up. You can do this on the grill for about 30 seconds per side or in a skillet over medium heat. Place the fish pieces in the center of each tortilla. Top with a generous spoonful of the mango salsa and a few slices of avocado. Serve right away with lime wedges on the side for squeezing over the top. Enjoy your fresh and flavorful delight! To make the best fish tacos, choose the right fish. I recommend white fish like cod or tilapia. These fish have mild flavors and flaky textures. Avoid overcooking your fish. Cook it for about 4-5 minutes on each side. When the fish flakes easily with a fork, it’s done. Overcooked fish can taste dry and tough. You can customize your mango salsa based on what's in season. Swap mango for pineapple or peaches for a fun twist. If you love heat, add more jalapeño or even a dash of hot sauce. Try adding fresh herbs like mint or basil for extra flavor. These changes can brighten your dish and keep it fresh. Warm your corn tortillas just right for the best taste. You can grill them for about 30 seconds on each side. Alternatively, heat them in a skillet for a few moments until warm. Choose soft corn tortillas for a classic taco feel. These tortillas hold up well with the fish and salsa, making every bite a delight. Pro Tips Fresh Ingredients: Always use the freshest mangoes and herbs for the best flavor in your salsa. Fish Selection: Opt for firm white fish like cod or tilapia to hold up well in tacos. Grilling Technique: Ensure your grill or pan is preheated to avoid sticking and to achieve a nice sear on the fish. Customize Your Salsa: Feel free to add other ingredients to your mango salsa, such as diced cucumber or pineapple, for an extra twist. {{image_2}} You can swap the fish for shrimp or chicken. Shrimp cooks quickly and adds a nice texture. Just season it like the fish. Chicken also works well. Use boneless, skinless thighs for a juicy bite. For a vegetarian option, try grilled portobello mushrooms. They have a meaty feel and soak up flavor well. Salsa can be fun to mix up! Try adding pineapple or peach for a sweet twist. You can also use strawberries for a fresh taste. Want more texture? Add black beans or corn. They give crunch and fiber. Adjust the lime juice to keep it bright. Pair your tacos with simple sides. A fresh salad or chips and guacamole are great. For drinks, serve with a light beer or a fruity margarita. You could also enjoy a sparkling water with lime. These options will balance the flavors and enhance your meal. To keep your fish tacos fresh, store leftovers right away. First, separate the fish and mango salsa. This way, the fish stays firm and the salsa keeps its flavor. Use airtight containers for each. Glass containers work well, but plastic ones are fine too. Make sure to label the containers with the date. This helps you know when to use them. When you want to enjoy your tacos again, reheat them carefully. You can use a microwave, but I prefer the oven. Preheat the oven to 350°F (175°C). Place the fish on a baking sheet and warm for about 10 minutes. This keeps the fish from drying out. For the salsa, just add it fresh on top after reheating. If using the microwave, heat fish in short bursts. Check often to keep it moist. Can you freeze assembled tacos? It’s best not to freeze them as a whole. The tortillas can become soggy. Instead, freeze the fish and salsa separately. Wrap fish tightly in plastic wrap and then in foil. Store salsa in a freezer-safe container. Label with the date. When you’re ready to use them, thaw in the fridge overnight before reheating. You can use several fish alternatives. Here’s a list: - Salmon - Mahi-mahi - Snapper If you want non-seafood options, consider these: - Grilled chicken - Tofu, pressed and seasoned - Portobello mushrooms Each option brings its own flavor and texture. These choices make the tacos tasty for everyone. To make the salsa spicier, try these ideas: - Add more jalapeño or use a hotter pepper. - Mix in diced serrano or habanero peppers. - Sprinkle in cayenne pepper for a kick. Start with a little, then taste. You can always add more heat. Yes, you can make mango salsa ahead of time. Here are some tips: - Chop the ingredients and mix them a few hours before serving. - Store the salsa in an airtight container in the fridge. To keep it fresh, add lime juice right before serving. This helps keep the colors bright and flavors fresh. You can make delicious fish tacos using fresh fish, vibrant salsa, and warm tortillas. We explored the best ingredients, from mango salsa to perfect toppings. I shared simple steps for grilling fish and crafting tasty salsa. Remember to try different proteins and salsas to suit your taste. Store your leftovers wisely, and enjoy these tacos later. This dish brings joy and flavor to your table. Dive into this recipe and create something special!$

Delicious fish tacos topped with fresh mango salsa.

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Course Main Course

Cuisine Mexican

Servings 4

Calories 350 kcal

Ingredients

2 large white fish fillets (such as cod or tilapia)
1 teaspoon cumin
1 teaspoon paprika
1 tablespoon olive oil
to taste Salt and black pepper
8 small corn tortillas
1 cup fresh mango, diced
0.5 cup red onion, finely chopped
0.5 cup bell pepper (any color), diced
1 whole jalapeño, seeded and minced
2 tablespoons lime juice
0.25 cup fresh cilantro, chopped
1 whole avocado, sliced (for serving)
as needed Lime wedges (for serving)

Instructions

Preheat your grill or stovetop pan over medium-high heat.
In a small bowl, combine the cumin, paprika, olive oil, salt, and black pepper. Rub this mixture evenly over both sides of the fish fillets.
Place the seasoned fish on the grill or pan, cooking for about 4-5 minutes per side, or until the fish easily flakes with a fork. Remove from heat and let it rest for a couple of minutes.
Meanwhile, in a medium bowl, mix together the diced mango, red onion, bell pepper, jalapeño, lime juice, and chopped cilantro to create the mango salsa. Season with a pinch of salt to taste.
Warm the corn tortillas either on the grill for about 30 seconds per side or in a skillet over medium heat for a few moments.
To assemble the tacos, break the cooked fish into large pieces and place them in the center of each tortilla. Top with a generous spoonful of mango salsa and a few slices of avocado.
Serve the tacos immediately with lime wedges on the side for squeezing over the top.

Notes

Serve with lime wedges for added flavor.

Keyword fish, mango salsa, tacos