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For the fish tacos, you will need: - 1 pound white fish fillets (like tilapia or cod) - 2 tablespoons olive oil - 1 teaspoon chili powder - 1 teaspoon cumin - Salt and pepper, to taste - 8 corn tortillas These ingredients make a tasty base for your tacos. The white fish is light and flaky, perfect for this dish. Olive oil adds richness, while spices give it a kick. To make mango salsa, gather: - 1 ripe mango, diced - 1/2 red onion, finely chopped - 1 jalapeño, deseeded and minced - 1/4 cup fresh cilantro, chopped - Juice of 1 lime This salsa brings a burst of flavor. The mango adds sweetness, and the jalapeño gives it heat. Fresh cilantro and lime juice brighten the mix. You can also use: - Sliced avocado - Sour cream or Greek yogurt These toppings add creaminess and balance the flavors. Feel free to mix and match to your liking. Enjoy creating your own twist on these fish tacos! {{ingredient_image_1}} First, I grab a bowl. I mix 2 tablespoons of olive oil with 1 teaspoon of chili powder and 1 teaspoon of cumin. I add salt and pepper to taste. Next, I rub this spice mix all over 1 pound of white fish fillets. Tilapia or cod works great here. I heat a non-stick skillet on medium heat. When it's hot, I place the fish fillets in the pan. I cook them for about 3-4 minutes on each side. The fish is done when it flakes easily with a fork. After cooking, I remove the fish from the heat. I let it rest for a minute before flaking it into small pieces. For the salsa, I grab a medium bowl. I combine 1 ripe diced mango, 1/2 finely chopped red onion, and 1 minced jalapeño. I also add 1/4 cup of chopped fresh cilantro and the juice of 1 lime. I mix everything gently until well combined. I taste it and season with salt if needed. Next, I warm 8 corn tortillas. I can use a skillet or heat them directly over a flame. Each tortilla needs about 30 seconds on each side until they are soft and pliable. Now it’s time to put everything together. I take a warm tortilla and add a generous amount of flaked fish. Then, I top it with a spoonful of mango salsa. To finish, I add a few slices of avocado. If I want, I can drizzle some sour cream or Greek yogurt on top. Select fish that is fresh and firm. I recommend white fish like tilapia or cod. Look for bright eyes and a clean smell. Ask your fishmonger for the freshest catch. Avoid fish with a strong odor. This will help your tacos taste better. Mango salsa adds a tasty twist to your fish tacos. Use ripe mango for sweetness. Dice the mango into small pieces for even flavor. Mix in finely chopped red onion for crunch. A little minced jalapeño gives it a kick. Don’t forget the fresh cilantro for a herbal note. Lime juice brightens the salsa. Taste and add salt as needed. This balance makes your salsa shine. Warm tortillas to enhance their flavor and texture. I use a non-stick skillet for this. Heat them over medium heat for about 30 seconds on each side. This makes them soft and pliable. You can also warm them directly over a flame. Just be careful not to burn them. Warm tortillas make a big difference in taco enjoyment. Pro Tips Choose Fresh Fish: Always opt for the freshest fish available for the best flavor and texture in your tacos. Customize Your Salsa: Feel free to add other ingredients like diced bell peppers or mango to the salsa for extra flavor. Warm Tortillas Properly: Ensure your tortillas are warm enough to be pliable, preventing tearing when assembling your tacos. Experiment with Toppings: Try adding pickled red onions or sliced radishes for an extra crunch and tang. {{image_2}} If you want to switch up the fish, try different types. You can use salmon, shrimp, or even grilled chicken. Each option offers a new taste. Make sure to adjust cooking times based on what you choose. Salmon will take longer than white fish. Shrimp cooks fast, so watch it closely. Mango salsa is bright and tasty, but feel free to get creative. You can make pineapple salsa for a sweet twist. A corn and black bean salsa adds crunch and fiber. Try adding toppings like shredded cabbage or sliced radishes for extra texture. You can even swap sour cream for avocado crema for a creamy touch. To make this meal gluten-free, use corn tortillas. They are naturally gluten-free and tasty. If you want a low-carb option, try lettuce wraps instead of tortillas. This keeps all the flavors while cutting carbs. You can also skip the sour cream for a lighter dish. Choose Greek yogurt as a healthy alternative. You can keep leftover fish tacos in the fridge. Place them in an airtight container. They stay fresh for up to two days. If you have extra mango salsa, store that separately. It also lasts two days in the fridge. Freezing is a smart way to save leftovers. Wrap the fish tightly in plastic wrap. Then, put it in a freezer-safe bag. The fish stays good for about three months. For the mango salsa, use a freezer-safe container. It keeps for one to two months. When ready to eat, thaw in the fridge overnight. To reheat the fish, use a skillet. Heat on medium and add a little oil. Cook for a few minutes until warm. For the tortillas, warm them in a dry skillet for about 30 seconds on each side. If you stored the salsa, just take it out of the fridge. Enjoy your tasty tacos again! Yes, you can use frozen fish. Just thaw it first. This helps with cooking. Make sure the fish is fully thawed before seasoning. It cooks better this way. You can serve many sides with these tacos. Some great options include: - Black beans - Cilantro lime rice - Grilled corn - Fresh salads These sides add more flavor and balance to your meal. To spice up your tacos, try these tips: - Add more jalapeños to the salsa. - Use a spicy seasoning on the fish. - Top with hot sauce or chili flakes. These will give your tacos a nice kick. Yes, you can prepare the mango salsa ahead of time. Make it a few hours before serving. Keep it in the fridge to stay fresh. Just stir it again before serving. This lets the flavors mix well. The best types of fish for tacos are mild and flaky. I recommend: - Tilapia - Cod - Mahi-mahi These fish have great texture and absorb flavors well. In this blog post, I shared how to make tasty fish tacos. We covered the main ingredients, made a flavorful mango salsa, and added great toppings. With easy steps, you learned how to prepare and cook fish, assemble the tacos, and warm tortillas. I also shared tips for choosing fish, enhancing salsa flavor, and storing leftovers. Fish tacos are versatile, so feel free to swap ingredients. Enjoy your cooking and customize your meal!

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 350 kcal

Ingredients
  

  • 1 pound white fish fillets (such as tilapia or cod)
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • to taste Salt and pepper
  • 8 pieces corn tortillas
  • 1 ripe mango, diced
  • 1/2 medium red onion, finely chopped
  • 1 medium jalapeño, deseeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime Juice of
  • 1 medium avocado, sliced
  • optional sour cream or Greek yogurt for serving

Instructions
 

  • Prepare the Fish: In a bowl, mix the olive oil, chili powder, cumin, salt, and pepper. Rub this spice mix onto the fish fillets evenly.
  • Cook the Fish: Heat a non-stick skillet over medium heat. Once hot, add the fish fillets. Cook for about 3-4 minutes on each side or until the fish flakes easily with a fork. Remove from heat and let rest for a minute before flaking the fish into bite-sized pieces.
  • Make the Mango Salsa: In a medium bowl, combine the diced mango, chopped red onion, minced jalapeño, cilantro, and lime juice. Gently mix until well combined. Season with salt to taste.
  • Warm the Tortillas: In another skillet or directly over a flame, warm the corn tortillas for about 30 seconds on each side until pliable.
  • Assemble the Tacos: On each tortilla, place a generous amount of flaked fish. Top with a spoonful of mango salsa and a few slices of avocado. Drizzle with sour cream or Greek yogurt if desired.

Notes

Serve with sour cream or Greek yogurt for extra creaminess.
Keyword fish, mango salsa, tacos