Fish tacos with mango salsa combine seasoned, grilled fish and tangy-sweet salsa in warm tortillas. Quick and easy, they’re perfect for light, flavorful meals.
You Will Love Fish Tacos with Mango Salsa
Description
Fish tacos with mango salsa combine seasoned, grilled fish and tangy-sweet salsa in warm tortillas. Quick and easy, they’re perfect for light, flavorful meals.
Ingredients
For the Mango Salsa:
Instructions
PREPARE THE FISH
Rinse the fish fillets under cold water and pat them completely dry with paper towels. Cut them into large pieces, about 2 inches wide. Mix the olive oil, taco seasoning, salt and pepper in a small bowl to form a marinade. Brush the marinade evenly over all sides of the fish pieces, ensuring they are well coated. Let the fish rest for 10 minutes to absorb the flavors.
Tip: Use fresh fish for the best texture and flavor, and allow the fish to come to room temperature before cooking to ensure even cooking.
COOK THE FISH
Heat a grill pan or non-stick skillet over medium-high heat. Once the pan is hot, place the fish pieces in a single layer. To create a golden crust, cook for 3-4 minutes on one side, without moving them. Gently flip the fish using a spatula and cook for 3-4 minutes or until the fish flakes easily with a fork and is opaque throughout. Remove from heat and transfer to a plate.
Tip: Avoid overcrowding the pan; cook the fish in batches if necessary to maintain even heat and prevent steaming.
PREPARE THE MANGO SALSA
In a mixing bowl, combine the diced mango, red bell pepper, red onion, minced jalapeño and chopped cilantro. Squeeze in the fresh lime juice and season with salt and pepper. Toss everything gently to combine. Cover the bowl and refrigerate the salsa until ready to serve.
Tip: Choose ripe mangos for sweetness and balance the spice of the jalapeño. Adjust lime juice and salt to taste for the perfect balance of flavors.
WARM THE TORTILLAS
Heat a clean skillet or griddle over medium heat. Place the corn tortillas in the skillet one at a time and warm each for 20-30 seconds until pliable and slightly charred around the edges. Transfer the warmed tortillas to a plate and cover them with a clean kitchen towel to keep them soft and warm.
Tip: Use a tortilla warmer if you have one to keep all the tortillas warm while assembling the tacos.
ASSEMBLE THE TACOS
Place a warm tortilla on a plate and lay it with a handful of shredded cabbage as the base. Add 1-2 pieces of cooked fish on top of the cabbage. Spoon a generous amount of mango salsa over the fish, followed by diced tomatoes, red onion and sliced jalapeños. Garnish with fresh cilantro leaves. Repeat the process for all tortillas.
Tip: For extra flavor, drizzle with a bit of salsa or a squeeze of lime before serving.
SERVE
Arrange the assembled tacos on a platter or individual plates. Serve with lime wedges on the side for an extra citrusy kick. Pair with a light, creamy sauce such as avocado crema or sour cream if desired.
Tip: Serve the tacos immediately to enjoy the crispy fish, fresh salsa, and warm tortillas at their best.
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 10g16%
- Cholesterol 45mg15%
- Sodium 350mg15%
- Total Carbohydrate 40g14%
- Dietary Fiber 6g24%
- Sugars 12g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
grill pan, mixing bowl, citrus juicer, sharp knife
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