Fish Tacos with Mango Salsa
Make these fish tacos for a dinner party or an easy summer dinner!
Servings: 4
Calories: 546kcal
Ingredients
For Mango Salsa:
- 1 1/2 cups mango diced (about 2 - 3 small yellow mangos)
- 1 cup jicama peeled and diced
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons lime juice freshly squeezed
- 2 teaspoons jalapeño finely diced, you can add more or less depending on heat preference
- 1/2 teaspoon Kosher salt
For the Fish:
- 2 lbs white fish cod, mahi-mahi, or halibut, cut into pieces about ½-inch thick
- 4 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving:
- Warm corn or flour tortillas
- Lime wedges
- Shredded cabbage
- Guacamole
Instructions
- Make the Mango Salsa: Add the ingredients to a large bowl and toss to combine. Place in the refrigerator for at least 10 minutes so the juices can meld and the flavors can develop.
- Make the Fish: On a plate or in a small baking dish, mix all the spices. Dredge the fish pieces in the spices, pressing them down slightly to make sure the pieces are well-coated.
- Heat a large skillet over medium-high heat with 4 tablespoons olive oil. When the oil is hot, add the fish pieces and cook 2-3 minutes per side or until flaky and lightly crispy around the edges. (Note: Cooking time depends on the thickness of the fish pieces.) Set aside.
- Assemble Tacos: Heat flour tortillas in a dry skillet or if using corn tortillas you can place them directly over the flame for a slight char taste.
- Spread a layer of guacamole over the tortilla, then add the fish pieces and (if using) shredded cabbage. Finish with the best part, mango salsa!
Notes
- Make It Your Own: This mango salsa is incredibly versatile, feel free to customize it! Add thinly sliced radishes for extra crunch, diced avocado for creaminess, or halved cherry tomatoes for a juicy pop. If you like more heat, swap the jalapeño for habanero or serrano peppers.
- Make the salsa first so it has plenty of time to sit in the fridge.
- Don't move the fish in the pan. That's how you will get the perfect crust.
- Char the tortillas for a little smokiness.
- Use your mango salsa in every meal. Serve it on top of your favorite tacos, spooned over a protein bowl, or layered over guacamole for a fresh, vibrant finish. It’s also delicious as a dip with chips or alongside your favorite protein.
Nutrition
Calories: 546kcal | Carbohydrates: 33g | Protein: 50g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 113mg | Sodium: 1267mg | Potassium: 1096mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1234IU | Vitamin C: 37mg | Calcium: 92mg | Iron: 3mg