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- 1 lb white fish fillets (cod or tilapia) - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon paprika - Salt and pepper to taste - 8 small corn tortillas - 1 ripe mango, diced - 1 red bell pepper, diced - 1/4 red onion, finely chopped - 1 jalapeño, minced (optional) - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - Sliced avocado - Additional lime wedges Using fresh ingredients makes all the difference in this dish. When you choose fish, cod or tilapia works best. They are mild and flaky. The olive oil adds richness. Spices like cumin and paprika give depth to the fish. For the salsa, ripe mango is key. It should be sweet and juicy. Red bell pepper adds crunch and color. Red onion gives a slight bite. If you like heat, add jalapeño. Fresh cilantro brightens the flavors. Lime juice ties everything together with a zesty kick. Don't forget the optional garnishes! Sliced avocado adds creaminess. Extra lime wedges help you adjust the flavor to your liking. Use these fresh ingredients to make your tacos vibrant and tasty. {{ingredient_image_1}} Preheat your oven to 400°F (200°C). This step is key for even cooking. In a bowl, mix olive oil, cumin, paprika, salt, and pepper. Rub this spice mixture all over the fish fillets. Make sure to coat them well for great flavor. Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 15-20 minutes. The fish is done when it flakes easily with a fork. To check doneness, gently poke the thickest part with a fork. If it breaks apart easily, it’s ready. While the fish bakes, let’s make the mango salsa. Dice the ripe mango, red bell pepper, and red onion. If you like heat, chop the jalapeño finely. In a bowl, mix all the diced ingredients with chopped cilantro and lime juice. Add a pinch of salt. Stir gently to combine. Let it sit so the flavors blend. To warm the corn tortillas, heat a skillet over medium heat. Place each tortilla in the skillet for about 30 seconds on each side. This softens them, making them easy to fold. Be careful not to overcook, or they may tear. Once the fish is ready, flake it into bite-sized pieces. Take a warm tortilla and distribute the fish evenly. Top each taco with a generous amount of mango salsa. It adds sweetness and crunch, making every bite special. For a beautiful display, serve the tacos on a wooden board. Arrange extra salsa and avocado slices around them. Garnish the tacos with lime wedges and a sprinkle of fresh cilantro. This adds color and invites everyone to dig in. Serve immediately while they are warm. To make the best fish for tacos, focus on not overcooking. Fish cooks quickly and can dry out fast. Bake it just until it flakes easily with a fork. That’s around 15 to 20 minutes at 400°F. You can also grill or pan-sear the fish. Grilling adds a nice smoky flavor, while pan-searing gives a crispy edge. Both methods work well. To amp up your mango salsa, try adding other fruits. Pineapple or kiwi can add a sweet twist. You can also add spices like chili powder or garlic for extra flavor. Letting the salsa sit for a bit before serving helps the flavors mix. This gives you a tastier salsa that brightens your tacos. Choosing the right tortillas matters. Soft corn tortillas are the best choice for fish tacos. They hold the filling well and add great flavor. To avoid soggy tacos, warm the tortillas in a skillet for about 30 seconds on each side. This keeps them soft but sturdy, so they don’t break apart when you fill them. Pro Tips Fresh Fish is Best: Use the freshest fish available for the best flavor and texture. If possible, buy from a trusted fishmonger or local market. Customize Your Salsa: Feel free to add other ingredients to the salsa, such as diced cucumber or pineapple, for a twist on flavor and texture. Control the Heat: If you like spice, leave the seeds in the jalapeño. For a milder salsa, remove the seeds before mincing. Use a Non-Stick Skillet: When warming the tortillas, a non-stick skillet will help prevent them from sticking and tearing. {{image_2}} You can switch up the fish in your tacos. Salmon or mahi-mahi works great. Both have a nice flavor and texture. If you want a vegetarian option, try tofu or jackfruit. Tofu absorbs flavors well and is a good protein source. Jackfruit has a meaty texture and is perfect for tacos. You can use lime or lemon juice in your salsa. Lime gives a fresh taste, while lemon adds a bright flavor. For a fun twist, add tropical fruits like pineapple or papaya. They add sweetness and texture to the salsa. Mixing these fruits with mango creates a burst of flavor. To make your tacos even better, consider extra toppings. A cabbage slaw adds crunch and freshness. You can also sprinkle cheese on top for creaminess. If you like heat, try spicy sauces or fresh chilies. They can take your tacos to another level. Store your fish tacos in the fridge for best results. Place them in an airtight container. They will last for about two days in the fridge. If you want to keep them longer, freeze them. Wrap the tacos tightly in foil or plastic wrap. They can last up to three months in the freezer. Just know that freezing may change the texture a bit. To reheat the fish, place it in the oven at 350°F (175°C) for about 10 minutes. This keeps the fish flaky and warm. For tortillas, heat them on a skillet for 30 seconds on each side. This helps them stay soft and avoid tears. Don’t microwave them, as this can make them chewy. Keep your mango salsa in a sealed container in the fridge. It should stay fresh for about three days. If you want to freeze it, you can! Just remember to leave some space in the container for expansion. Frozen mango salsa lasts for about two months, but fresh is always better. Yes, you can use frozen fish. Just thaw it in the fridge overnight. This helps keep the fish moist. Once thawed, follow the recipe as usual. You may need to bake it a bit longer. To ripen a mango fast, place it in a paper bag. This traps ethylene gas, speeding up ripening. You can add an apple or banana for extra help. Check the mango daily until it feels soft. To add heat, chop a fresh jalapeño and mix it into the salsa. You can also add hot sauce on top of the tacos. Another option is to use spicy fish seasoning before baking. Yes, you can make the salsa a day ahead. Store it in the fridge in an airtight container. This allows the flavors to blend well. Just give it a stir before serving. Fish tacos go well with a fresh salad or rice. You can also serve them with corn on the cob. For a crunchy option, try tortilla chips with guacamole. These sides enhance the meal nicely. These fish tacos combine fresh ingredients and simple steps to create a tasty dish. You learned to prepare fish with spices, make vibrant mango salsa, and warm tortillas perfectly. Remember, the right fish and fresh flavors can enhance your meal. Experiment with variations and toppings to suit your taste. Enjoy crafting these tacos at home; they are sure to impress! Keep these tips in mind, and your next taco night will be a hit.

Mango Salsa Fish Tacos

Delicious fish tacos topped with fresh mango salsa.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb white fish fillets (such as cod or tilapia)
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 8 small corn tortillas
  • 1 ripe mango, diced
  • 1 red bell pepper, diced
  • 0.25 red onion, finely chopped
  • 1 jalapeño, minced (optional)
  • 0.25 cup fresh cilantro, chopped
  • 1 Juice of lime
  • 1 avocado, sliced (for garnish)

Instructions
 

  • Prepare the Fish: Preheat your oven to 400°F (200°C). In a bowl, combine the olive oil, cumin, paprika, salt, and pepper. Rub this mixture onto the fish fillets evenly.
  • Bake the Fish: Place the seasoned fish on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until the fish flakes easily with a fork.
  • Make the Mango Salsa: While the fish is baking, prepare the mango salsa. In a medium bowl, mix the diced mango, red bell pepper, red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir gently to combine, then set aside to let the flavors meld.
  • Warm the Tortillas: Heat a skillet over medium heat and warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.
  • Assemble the Tacos: Once the fish is ready, flake it into bite-sized pieces. Divide the fish among the warm tortillas, then top generously with mango salsa.
  • Garnish and Serve: Add slices of avocado on top of the tacos. Serve immediately while warm, with extra lime wedges on the side for drizzling.

Notes

Serve the tacos on a wooden board with additional salsa and avocado slices arranged around them for a colorful display. Garnish with lime wedges and a sprinkle of fresh cilantro for an appealing touch.
Keyword easy recipe, fish tacos, mango salsa