Fish Tacos With Mango Salsa

Enjoy these delicious fish tacos with mango salsa, loaded with flavorful spiced and blackened fish chunks and sweet and sour salsa. A great option for healthy eating. Taking just thirty minutes to prepare, these baked cod tacos are a great choice for quick dinners. They are light and refreshing, perfect for those looking for seafood choices or classic street taco tastes. If you prefer white fish fillets, you might also cherish air fryer shrimp tacos or seared fish dishes, including Chilean sea bass. Consider Chicken Tacos with Pineapple Salsa, which offers a similar tropical flair.

What Fish Is Best for Fish Tacos?

For the best fish tacos, select a white, lean, and flaky fish that is easily accessible and budget-friendly. My top recommendation is cod, but you can also consider pollock, sea bass, halibut, mahi mahi, or red snapper—all excellent alternatives.

If you’re feeling adventurous, salmon could also be a fun option. Opting for wild-caught fish is always advantageous due to its superior taste and cleanliness. Frozen fish often gives better freshness since it is typically frozen right after being caught.

Personally, I prefer the frozen one to the display case; the latter usually consists of fish that has been frozen initially and later thawed. Selecting frozen and wild-caught varieties guarantees a fresher and more delicious ingredient for your tacos.

Ingredients for Fish Tacos With Mango Salsa:

1 lb white fish fillets (tilapia, cod, or halibut)
1 tbsp olive oil
1 tsp cumin
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced tomatoes
1/4 cup chopped red onion
1/4 cup chopped fresh cilantro
1 avocado, sliced
1 lime, cut into wedges
1/2 cup sour cream
1 tbsp lime juice

Instructions:

Prepare the Fish:

• Preheat your oven to 375°F (190°C).
• Rinse the fish fillets under cold water and pat them dry with paper towels.
• Mix the cumin, paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
• Brush the fish fillets with olive oil and then rub the spice mixture evenly onto both sides of the fish.

Cook the Fish:

• Arrange the seasoned fish fillets on a baking sheet.
• Bake in the oven for about 10 minutes or until the fish is transparent and split readily with a fork.

Prepare the Toppings:

• While the fish is baking, combine the shredded cabbage, diced tomatoes, chopped red onion, and chopped fresh cilantro in a medium bowl.
• Mix the sour cream and lime juice in a small bowl for a tangy sauce.

Assemble the Tacos:

• Warm the corn tortillas by heating them in a dry skillet over medium heat for about 30 seconds on each side.
• Break the cooked fish into large chunks and place them on the warm tortillas.
• Top with the cabbage mixture, sliced avocado, and a dollop of the lime-sour cream sauce.
• Serve with lime wedges on the side.

Tips:

• For a bit of extra heat, consider adding sliced jalapeños or a few dashes of hot sauce.
• If you prefer grilled fish, instead of baking, cook the fish fillets on a grill over medium-high heat for 4-5 minutes per side.
• Enjoy these fish tacos as a light and delicious meal that will impress!

Why You’ll Love This Recipe?

Quick and Easy: This 30-minute recipe requires little chopping and minimal prepping—ideal for hectic weeknights or a quick spring meal.

Fresh and Tasty: These tacos are packed with fresh veggies, fruits, and a delightful mango salsa made with honey, cayenne pepper, and jalapeño for a balanced flavor.

Tender and Flaky White Fish: The white fish is seasoned with Mexican spices and broiled to achieve a moist, spiced, blackened flavor that beautifully complements the sweet salsa.

Bright, Light, and Healthy: The combination of lime juice’s acidity with sweet, spicy, and tangy notes results in a fresh, light dish that is gluten-free.

Perfect for Warmer Weather: These tacos are an excellent option for a Cinco de Mayo celebration or a light summer dinner because of their colorful ingredients and fresh flavors.

Well-Balanced and Delicious: Spiced fish, sweet mango, and sour lime combination create a perfectly balanced bite of sweetness and spice.

Simple Ingredients: With easy-to-find ingredients and clear packaging, this recipe guarantees you have everything necessary for a deliciously fresh meal.

What To Serve with Fish Tacos:

Toppings are my main focus when it comes to tacos. In addition to sauces, I have several other favorites that I love to add:

1. Feta or cotija cheese
2. coleslaw or finely shredded green or red cabbage
3. sliced avocado
4. jalapeños
5. lime crema sauce
6. Mexican pickled onions.

Suppose you’re searching for a simple side dish to complement your tacos. In that case, I recommend pairing them with Authentic Red Rice, Easy Mexican Potatoes, or Hot Elote Dip (essentially a dip version of Mexican street corn). For more inspiration on what to serve alongside fish tacos, I’ve put together a list of 20 fantastic side dishes for tacos.

Expert Tips & Variations:

Perfect the Fish Texture:

Pat the fish filets dry with paper towels to eliminate extra moisture before cooking to achieve the best texture. This guarantees even cooking and a wonderfully crispy outside when you pan-fry or grill the filets over medium-high heat. I’ve found this makes a noticeable difference in the final dish!

Seasoning Savvy:

Be confident with your seasonings! Rub the fish with a mixture of spices like cumin or paprika for extra flavor. Season both sides so the fish is well-seasoned throughout. Based on my experience, this step improves the taste and makes the dish pop.

Cooking Methods:

For a smoky char, grill the fish over a gas flame, pan-fry it for a crispy texture, or broil it in the oven for a more hands-off method. Try each method to find which you like since each one gives a unique flavor and texture.

Tortilla Tips:

Warm your tortillas before serving to improve their texture. Microwave, stove, or oven heating them will result in different outcomes. For a crispy touch, lightly toast them on a hot pan. I always find that a warm, slightly crispy tortilla adds a nice touch to the tacos.

VI. Nutritional Know-How (Estimates):

While the exact nutritional value will depend on the specific ingredients you use, here’s a rough estimate per taco (based on a 4-ounce fish fillet, corn tortilla, and moderate amounts of toppings):

• Calories: 400-500
• Protein: 30-40 grams
• Fat: 15-20 grams (depending on how much oil you use for cooking)
• Carbs: 30-40 grams

This dish is abundant in protein and beneficial fats. However, sodium can vary depending on the crema and taco seasoning used. (Remember, these are just estimates.)

VII. FAQ’s:

I’d love to hear about your taco creations! Share your experience in the comments below. Did you try a different type of fish? Did you discover a unique topping combination? Let’s inspire each other and create the ultimate fish taco masterpiece.