Fish Tacos with Mango Salsa
fish tacos with mango salsa are the perfect blend of sweet, savory, and zesty flavors!
Servings: 4
Calories: 554kcal
Ingredients
- 16 ounces white fish fillets cod, tilapia, or halibut
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 cup diced mango
- ¼ cup red onion finely chopped
- 1 small jalapeno or chili pepper minced
- 2 tablespoons fresh chopped cilantro
- 1 lime juiced (about 2 tablespoons)
- 2 tablespoons olive oil
- 8 small tortillas flour or corn
Instructions
- Pat the fish fillets dry with a paper towel. Season with salt, pepper, paprika, cumin and garlic powder.
- In a bowl, combine mango or pineapple, red onion, chili, cilantro, lime juice, and a pinch of salt. Toss well to combine.
- Heat olive oil in a skillet over medium heat. Add the fish and cook for about 3-4 minutes per side until golden brown and cooked through. Remove and let rest for a minute.
- Heat the tortillas in a dry skillet or over an open flame for about 20-30 seconds per side. Flake the fish into bite-sized pieces. Fill each tortilla with fish and top with the the mango salsa. Add additional toppings if desired.
Notes
Use any white fish such as cod, halibut, tilapia or your favorite.
Storing leftovers
Fish: Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
Salsa: The salsa can be refrigerated in a sealed container for up to 2 days.
Nutrition
Calories: 554kcal | Carbohydrates: 77g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 793mg | Potassium: 475mg | Fiber: 6g | Sugar: 34g | Vitamin A: 6413IU | Vitamin C: 19mg | Calcium: 142mg | Iron: 6mg