Description
These fish tacos with mango salsa have tender and flaky fish, fresh toppings, and a bright mango salsa! They’re quick, easy, nutritious, and delicious!
Ingredients
For Mango Salsa:
- 2 cups diced mango
- 1/4 cup finely diced red onion
- 1 Tbsp. finely diced jalapeño (more or less depending on spice preference)
- 2 Tbsp. lime juice
- 1/4 tsp. sea salt
- 1/4 cup chopped cilantro
For Seasoned Fish:
- 1 lb. flaky white fish like cod
- 1 tsp. sea salt
- 1/2 tsp. garlic powder
- 1/4 tsp. ground cumin
- pinch of cayenne
For Tacos:
- 12 small corn tortillas
- 1/4 head green cabbage
- 1 avocado
Instructions
- In a medium bowl, toss together diced mango, red onion, and jalapeno. Drizzle lime juice over the top, sprinkle with salt, and fold in cilantro until combined. Set aside or chill in fridge.
- Season and cook fish. In a small bowl, mix together sea salt, garlic powder, cumin, and a pinch of cayenne pepper. Pat fish dry with a paper towel and sprinkle with seasonings on both sides.
- Cook fish.
AIR FRY: 400 degrees for 8-10 minutes
PAN FRY: cook fish for about 4 minutes, carefully flip over, and cook another 2-3 minutes, until cooked through and flaky. Fish should reach an internal temperature of 145 degrees F. - Meanwhile, prep toppings. Thinly slice green cabbage, slice avocado, slice rest of jalapeno, and heat tortillas as desired. (In the microwave or over a gas burner on the stove.)
- Assemble tacos. Place flaked fish and sliced avocado on the tortilla. Top with mango salsa, shredded green cabbage, and sliced jalapeños if desired.
Notes
Storage: Store leftover fish, mango salsa, and toppings separately in airtight containers in the fridge for 1-2 days. The fish reheats best in a hot skillet or air fryer; microwaving is not recommended, as it can make the seafood rubbery.
Ingredients: Any flaky white fish works here. Cod and tilapia are budget-friendly, while mahi mahi is slightly firmer and holds up great. If your red onion tastes too sharp, soak the diced onion in cold water for 5 minutes, then drain and pat dry before adding to the salsa.
Prep ahead: Make the mango salsa up to 1 day ahead and store covered in the fridge. Season and cook the fish right before serving for the best texture. You can shred the cabbage and slice the avocado a few hours ahead, keeping them covered tightly.
Tools: A mandoline slicer makes shredding the cabbage super thin and quick. An instant-read thermometer ensures perfectly cooked fish.
Serve with: Refried black beans, Mexican-style rice, street corn (elote), tortilla chips with salsa, or a simple side salad. Margarita mocktails or lime agua fresca are the perfect drink pairing.