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To make tasty mango salsa fish tacos, you need a few key ingredients: - 1 lb white fish fillets (tilapia or cod recommended) - 8 small corn tortillas - 1 ripe mango, diced into small cubes - 1/2 red onion, finely chopped - 1 jalapeño pepper, minced (remove seeds for milder flavor) - 1/4 cup fresh cilantro leaves, chopped - 1 avocado, sliced - 1 cup shredded green cabbage These ingredients create a bright and fresh flavor that pairs well with fish. To enhance the fish's taste, you will need: - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - Salt and freshly ground black pepper, to taste - 2 tablespoons extra-virgin olive oil These spices give the fish a warm and smoky flavor, making every bite delicious. For the salsa, we use: - Juice of 1 fresh lime The lime juice adds a zesty kick to the salsa and helps balance the sweetness of the mango. Mixing all these fresh ingredients together creates a salsa that brightens up the tacos. Each element contributes to a flavorful and fresh meal that you can enjoy any time. {{ingredient_image_2}} First, season the fish fillets with ground cumin, smoked paprika, salt, and pepper. Use enough seasoning to cover both sides well. Next, heat two tablespoons of olive oil in a skillet over medium-high heat. When the oil shimmers, add the fish carefully. Cook for about 3-4 minutes on each side. The fish should turn opaque and flake easily with a fork. Once done, take it off the heat and let it cool. Flake the fish into bite-sized pieces using a fork. In a medium bowl, mix diced mango, finely chopped red onion, minced jalapeño, and chopped cilantro. Squeeze the juice of one lime into the bowl. Stir gently to combine everything. Taste and add salt if needed. Let the salsa sit for about 10 minutes. This resting time helps the flavors blend well together. To warm the corn tortillas, take a dry skillet and heat it over medium heat. Place one tortilla in the skillet and warm it for about 20-30 seconds on each side. The tortillas should be soft and pliable. This makes them easy to fold and eat. Now it’s time to build your tacos! Take a warm tortilla and put a couple of spoonfuls of the flaked fish in the center. Top it with a generous amount of mango salsa. Add a few slices of avocado and a handful of shredded cabbage for a nice crunch. Serve the tacos warm right away. They taste best when fresh. For extra zing, add lime wedges on the side. This will let everyone add a splash of citrus if they like. Enjoy your vibrant, fresh meal! When picking fish, freshness is key. I love using tilapia or cod for this dish. Both fish have a mild flavor that pairs well with mango salsa. Look for fillets that are firm and shiny. Avoid any fish that smells too strong. Fresh fish should smell like the ocean, not fishy. To choose a ripe mango, look for one that feels slightly soft when you squeeze it. The skin should be a mix of green and yellow. Avoid mangoes with dark spots or wrinkles. If it's too firm, give it a day or two to ripen. Ripe mangoes are sweet and juicy, perfect for salsa. The key to great mango salsa is balance. Combine the sweetness of mango with the heat from jalapeño. The lime juice adds brightness. I recommend starting with a small amount of jalapeño. You can always add more if you want extra heat. Let the salsa rest for about 10 minutes to meld the flavors. Taste and adjust the salt, if needed. Pro Tips Choose Fresh Fish: Opt for the freshest fish fillets possible. Look for clear, bright eyes and a clean, ocean-like scent to ensure quality. Perfectly Ripe Mango: Ensure your mango is perfectly ripe for the best flavor. A ripe mango will give slightly when pressed and have a sweet aroma. Customize Heat Level: Adjust the heat in your salsa by modifying the amount of jalapeño used. For a milder salsa, remove the seeds and membrane. Keep Tortillas Warm: To keep your tortillas warm while assembling, wrap them in a clean kitchen towel or place them in a covered dish. {{image_4}} You can use different fish for this recipe. While tilapia and cod are popular, you can try mahi-mahi or salmon for a richer taste. Both options add unique flavors and textures. Mahi-mahi has a mild taste, while salmon brings a buttery richness. Pick the fish you enjoy most; it will all taste great in your tacos. Feel free to change up the mango salsa. Instead of mango, use pineapple for a sweeter twist. You can also add diced bell peppers for crunch or swap jalapeño for a milder pepper like poblano. If you love heat, try using habanero instead. Each change can make your tacos even more exciting. If you need gluten-free options, many brands offer corn tortillas. They are typically safe and delicious. You can also try cassava flour tortillas for a different flavor. They are soft and pliable, making them great for tacos. Always check labels to ensure they meet your dietary needs. To keep leftover fish tacos fresh, place them in an airtight container. Make sure to separate the fish, tortillas, and toppings. This way, you avoid soggy tortillas. Store them in the fridge for up to two days. When you're ready to eat, reheat the fish and warm the tortillas again. You can freeze mango salsa for later use. First, put it in a freezer-safe container. Leave some space at the top, as it will expand when frozen. Mango salsa can last up to three months in the freezer. When you want to use it, let it thaw in the fridge overnight. To reheat the fish, use a skillet over low heat. This helps keep it moist and tasty. For tortillas, warm them in a pan for a few seconds on each side. You can also wrap them in a damp paper towel and microwave them for about 15 seconds. This keeps them soft and ready for your taco feast! I recommend using white fish like tilapia or cod. These fish have a mild taste. They cook quickly and flake easily. This makes them perfect for tacos. You want a fish that holds up well in the heat and pairs nicely with salsa. Yes, you can make mango salsa a few hours in advance. Just mix all the ingredients together, then store it in the fridge. The flavors will blend well, making it even tastier. Just remember to give it a gentle stir before serving. To add heat, include more jalapeño in the salsa. You can also use a spicier pepper if you like. Another option is to add hot sauce on top before you eat. Just be careful; you can always add more heat, but it’s hard to take it away! Fish tacos pair well with many sides. Consider serving them with black beans or corn salad. You can also add a fresh green salad for crunch. Chips and guacamole make a great snack, too. These sides enhance your meal and add variety to your table. Mango salsa fish tacos are a tasty choice. You learned about fresh ingredients and steps to prepare them. Selecting the best fish and ripe mangoes makes a big difference. Remember to store leftovers properly and try different fish or salsa variations. As you enjoy your tacos, consider new ways to make them your own. Keep exploring this fun dish, and share your favorite tips with others. Enjoy each bite!

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 (tilapia or cod recommended)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 8 small corn tortillas
  • 1 ripe mango, diced into small cubes
  • 1/2 red onion, finely chopped
  • 1 jalapeño pepper, minced (remove seeds for milder flavor)
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 juice of fresh lime
  • 1 avocado, sliced
  • 1 cup shredded green cabbage

Instructions
 

  • Prepare the Fish: Season the fish fillets generously with ground cumin, smoked paprika, salt, and freshly ground black pepper on both sides. Heat the olive oil in a skillet over medium-high heat. Once the oil is shimmering, carefully add the fish. Cook for approximately 3-4 minutes on each side until the fish is opaque and flakes easily with a fork. Remove from heat and allow the fish to cool for a few moments, then gently flake it into bite-sized pieces using a fork.
  • Make the Mango Salsa: In a medium-sized bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and the juice of one lime. Gently fold all the ingredients together, ensuring the salsa is well mixed. Season with salt to taste, then let the salsa marinate for about 10 minutes to enhance the flavors.
  • Warm the Tortillas: In a dry skillet over medium heat, warm each corn tortilla for about 20-30 seconds on each side. They should become soft and pliable; this makes them easier to fold and enjoy.
  • Assemble the Tacos: For each taco, place a couple of spoonfuls of the flaked fish in the center of a warm tortilla. Generously top with the vibrant mango salsa, a few slices of creamy avocado, and a handful of shredded cabbage for crunch.
  • Serve: Serve the tacos immediately while still warm. Include extra lime wedges on the side for those who enjoy an extra splash of citrus flavor.

Notes

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