Go Back
- 1 lb white fish fillets (such as tilapia or cod) - 1 tablespoon olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper to taste - 8 small corn tortillas - 1 ripe mango, diced - 1 small red onion, finely chopped - 1 jalapeño, minced (seeds removed) - 1/4 cup fresh cilantro, chopped - Juice of 1 lime - 1 avocado, sliced - 1 cup shredded cabbage - Optional: lime wedges for serving Gathering these ingredients is the first step to making tasty mango salsa fish tacos. You want to use fresh items to get the best flavor. A ripe mango adds sweetness. Fresh cilantro gives a nice burst. The fish should be flaky and tender, either tilapia or cod works great. Make sure your spices are fresh too. Chili powder and cumin add warmth and depth to the fish. Don't forget lime juice; it adds a zesty kick. For the tortillas, choose small corn ones. They hold everything well. You can add avocado and shredded cabbage for creaminess and crunch. If you like it spicy, use a jalapeño. These simple ingredients come together to create a dish that is bright and flavorful. You will enjoy every bite of your tacos! First, preheat your grill or a skillet to medium heat. This step is key for even cooking. Next, drizzle one tablespoon of olive oil over the fish fillets. I usually use tilapia or cod for this recipe. Then, season the fillets with one teaspoon of chili powder, one teaspoon of cumin, and some salt and pepper. This blend adds great flavor. Place the seasoned fish on the grill or in the skillet. Cook each side for about 3 to 4 minutes. You want to check for doneness by gently flaking the fish with a fork. When it flakes easily, it is ready. Once done, take the fish off the heat and let it rest for a few minutes. In a medium bowl, combine the diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, and juice from one lime. Mix the ingredients gently to avoid mashing the mango. Add salt to taste. This salsa gives a fresh kick to the tacos. To warm the tortillas, use a separate pan over medium heat. Place each tortilla in the pan for about 30 seconds on each side. This makes them soft and pliable. Keep them warm in a clean kitchen towel to maintain softness. Now it’s time to build your tacos! On each warm tortilla, layer a slice of avocado first. Next, add a portion of the cooked fish. Top it off with a generous spoonful of mango salsa and a handful of shredded cabbage. For a nice touch, you can arrange the tacos on a plate for a pretty presentation. These tacos pair well with sides like rice or beans. You can also add lime wedges for an extra burst of flavor. Consider garnishing with more cilantro or some extra jalapeños if you like heat. Enjoy your meal! To make the fish shine, follow these tips: - Use fresh fish to enhance taste. - Pat the fish dry before seasoning. - Rub olive oil on both sides of the fillets. - Use a mix of chili powder and cumin for a warm flavor. - Add salt and pepper for balance. For cooking, you can grill or pan-sear the fish. Each method has its perks. Grilling adds a smoky flavor. Pan-searing gives a nice crust. Cook the fish for 3-4 minutes on each side. It’s done when it flakes easily. To boost your mango salsa, try these ideas: - Add diced bell peppers for crunch. - Stir in a pinch of cayenne for heat. - Mix in a bit of garlic for depth. If you want to switch things up, use different fruits. Pineapple or peach can add a sweet twist. You can replace cilantro with fresh mint for a unique taste. Choosing the right tortilla is key. I recommend small corn tortillas for their flavor. They are soft and easy to fold. You can make your own tortillas at home. This adds a personal touch. Store-bought tortillas are great for convenience. Just warm them before serving. This keeps them soft and tasty. {{image_2}} You can switch the white fish for shrimp or chicken. Shrimp cooks fast and adds a sweet taste. Just season and grill them the same way. For chicken, use boneless, skinless thighs or breasts. Cook until they are juicy and tender. You can also try vegetarian options with tofu. Firm tofu soaks up flavors well. Season and grill it until golden for a tasty twist. Mango salsa can change with the seasons. In summer, add fresh peaches or pineapple for sweetness. In fall, try apples or pears for a crisp bite. You can also adjust the salsa for your climate. If it’s hot, keep it light and fresh. On cooler days, add spices like cumin or smoked paprika for warmth. Taco bowls offer a fun way to enjoy these flavors. Use a bowl instead of tortillas and layer all the ingredients. This makes it easy to serve at parties. You can also create finger food adaptations. Mini tacos are perfect for gatherings. Just use smaller tortillas, and fill them with the same tasty ingredients. To store your leftover tacos, keep the fish and toppings separate. This helps keep the tortillas crisp. Place the fish in an airtight container. Use plastic wrap or foil to cover the tortillas. Store everything in the fridge. Consume leftover fish tacos within two days for the best taste. To keep fish fresh, make sure it cools before storing. This prevents moisture buildup. Always check for any off smells or changes in texture before eating leftovers. If you see any signs of spoilage, it's best to toss it out. You can prepare some parts of this dish ahead of time. For example, make the mango salsa a few hours before serving. It tastes even better after sitting for a bit. Just store it in the fridge in an airtight container. When you are ready to eat, warm the tortillas. You can do this in a skillet or microwave. If using the microwave, cover the tortillas with a damp paper towel. Heat for about 20-30 seconds. This keeps them soft and ready for filling. To check if your fish is cooked, look for a few signs: - The fish should be opaque and white. - It should flake easily with a fork. - The internal temperature should reach 145°F. If you see these signs, your fish is ready to eat. Yes, you can make mango salsa ahead of time! Here’s how: - Chop all the ingredients and mix them in a bowl. - Store the salsa in an airtight container in the fridge. - For best flavor, use it within 1-2 days. This makes meal prep easy and quick. For fish tacos, I recommend using: - Tilapia - Cod - Mahi-mahi These fish have a mild flavor and cook well. They will soak up the spices nicely. You can add your special touch to fish tacos by trying: - Different toppings like radishes or pickled onions. - Spicy sauces or creamy dressings for extra flavor. - Using different types of fish or even shrimp. Make it your own! Yes, grilling tacos is a fun option! Here are some tips: - Use a grill basket to keep small ingredients from falling through. - Warm the tortillas on the grill for a smoky flavor. - Carefully flip them to avoid tearing. Grilled tacos add a nice char and taste! You learned how to make delicious fish tacos using simple ingredients. We covered fish preparation, making mango salsa, and assembling the tacos. You can customize this dish with different proteins and sides. Whether you grill or use a skillet, these tacos are a fun meal. Remember to store leftovers properly or prep in advance for busy days. Enjoy creating your own tasty fish tacos that everyone will love!

Mango Salsa Fish Tacos

Savor the vibrant flavors of Mango Salsa Fish Tacos! This easy recipe features tender white fish fillets topped with a refreshing homemade mango salsa, creamy avocado, and crispy cabbage, all wrapped in warm corn tortillas. Perfect for a weeknight dinner or a fun gathering, these tacos are sure to impress. Click through to explore the full recipe and enjoy a delicious taste of summer today!
Print Recipe Pin Recipe

Ingredients
  

1 lb white fish fillets (such as tilapia or cod)

1 tablespoon olive oil

1 teaspoon chili powder

1 teaspoon cumin

Salt and pepper to taste

8 small corn tortillas

1 ripe mango, diced

1 small red onion, finely chopped

1 jalapeño, seeds removed and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 avocado, sliced

1 cup shredded cabbage

Optional: lime wedges for serving

Instructions
 

Prepare the Fish: Preheat your grill or a non-stick skillet over medium heat. Drizzle the olive oil over the fish fillets and season with chili powder, cumin, salt, and pepper.

    Cook the Fish: Place the fish on the grill or skillet and cook for about 3-4 minutes on each side, or until the fish flakes easily with a fork. Once done, remove from heat and let it rest.

      Make the Mango Salsa: In a medium bowl, combine the diced mango, chopped red onion, minced jalapeño, chopped cilantro, and lime juice. Mix gently to combine and season with salt to taste.

        Warm the Tortillas: In a separate pan, warm the corn tortillas for about 30 seconds on each side until soft and pliable.

          Assemble Tacos: On each tortilla, layer a slice of avocado, a portion of the cooked fish, a generous spoonful of mango salsa, and a handful of shredded cabbage.

            Serve and Enjoy: Serve the tacos warm with lime wedges on the side for an extra burst of flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4