Fish Tacos with Mango Salsa Recipe
Ingredients and Preparation
The delectable combination of crispy fish, soft tortilla, and sweet mango salsa has captured the hearts of taco lovers everywhere.
Ingredients
For the fish tacos:
- 4 Corn Tortillas
- 1 Pound Firm White Fish (Cod or Tilapia work well)
- 1/2 Cup Lime Juice
- 2 Cloves Garlic, Minced
- 1 Teaspoon Olive Oil
For the mango salsa:
- 3 Ripe Manges, Diced
- 1 Red Onion, Diced
- 1 Jalapeño Pepper, Seeded and Finely Chopped
- 2 Tablespoons Fresh Cilantro, Chopped
- 2 Limes, Juiced
- Salt and Pepper to Taste
Preparation
In a large bowl, whisk together lime juice and garlic. Add the fish and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat the olive oil in a large skillet over medium-high heat. Remove the fish from the marinade, letting any excess liquid drip off. Cook for 3-4 minutes per side, until cooked through and flaky.
To assemble the tacos
Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Slice the fish into small pieces and place onto a warmed tortilla. Top with a spoonful of mango salsa, diced red onion, chopped cilantro, and a squeeze of lime juice.
Mango Salsa
In a medium bowl, combine the diced mango, red onion, jalapeño pepper, cilantro, and lime juice. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
Mexican Street Corn
The allure of a perfect fish taco lies not just in its simplicity but also in its complexity – a delicate balance of flavors and textures that can elevate even the most mundane meal into an unforgettable experience.
For this recipe, we will be focusing on a mouthwatering combination of pan-seared cod, crispy tortillas, and a sweet and spicy mango salsa, all brought together to create a dish that is sure to satisfy even the most discerning palate.
Ingredients:
- Fish: 1 pound cod or other firm white fish
- Mango Salsa: 2 ripe mangos, diced; 1 red onion, diced; 1 jalapeño pepper, seeded and finely chopped; 1 tablespoon cilantro, chopped; 2 table spoons lime juice
- Tortillas:6-8 corn tortillas
- Toppings: radish, shredded cabbage, sliced avocado, sour cream or Mexican crema, cilantro
Instructions:
- In a large skillet, heat about 1/2 inch (1 cm) of oil over medium-high heat.
- Add the fish to the pan and cook for 3-4 minutes on each side, or until it reaches an internal temperature of 145°F (63°C).
- Meanwhile, prepare the mango salsa by combining the diced mango, red onion, jalapeño pepper, and chopped cilantro in a bowl.
- Squeeze the lime juice over the top and toss to coat.
- To assemble the fish tacos, place a cooked piece of fish on each tortilla, followed by a spoonful of mango salsa.
- Add any desired toppings, such as shredded cabbage, sliced avocado, or dollops of sour cream or Mexican crema.
Tips and Variations:
- For an extra crispy crust on the fish, try coating it with a mixture of panko breadcrumbs and spices before cooking.
- Swap out the cod for other firm white fish, such as halibut or snapper, if you prefer.
- To make this recipe more substantial, add some sautéed vegetables, like bell peppers or zucchini, to the pan with the fish.
Mexican Street Corn Recipe:
This easy and delicious side dish is perfect for serving alongside your fish tacos.
Ingredients
4 ears of corn, husked and silked; 1/4 cup mayonnaise; 1 tablespoon lime juice; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika (optional); salt and pepper to taste; crumbled queso fresco or shredded cheddar cheese for topping
Instructions
Pile the corn onto a baking sheet and drizzle with mayonnaise, lime juice, cumin, smoked paprika (if using), salt, and pepper.
Toss to coat the corn evenly, then sprinkle with cheese and bake at 400°F (200°C) for about 10-15 minutes, or until the cheese is melted and bubbly.
Final Touches
- These fish tacos are best served immediately after assembly, while the salsa is still fresh and the tortillas are crispy.
- Consider setting up a toppings bar with all the fixings, allowing everyone to customize their own tacos to their heart’s content!
Bon appétit!
Grilled corn, cut from cobs
The perfect fusion of flavors and textures can be found in Fish Tacos with Mango Salsa, a dish that combines the freshness of grilled fish, crunchy slaw, and a sweet and spicy salsa made with mango.
To make this delightful recipe, start by preparing the fish tacos. You will need 4 corn tortillas, which you should warm on a grill or in a dry skillet for about 30 seconds on each side.
Next, prepare the grilled corn. You will need 2 ears of corn, husked and silked. Grill the corn over medium heat, turning frequently, until it is lightly charred and tender, about 10-15 minutes. Once cooled slightly, cut the kernels off the cob into a bowl.
For the mango salsa, you will need 1 ripe mango, diced. In a separate bowl, combine the mango with 1/2 red onion, finely chopped, 1 jalapeño pepper, seeded and finely chopped, 1 tablespoon freshly squeezed lime juice, and salt to taste. Mix well.
Now it’s time for the fish. You will need 4 firm white fish fillets (such as mahi-mahi or tilapia), which you should season with a pinch of salt and pepper on both sides. Grill the fish over medium-high heat until cooked through, about 3-4 minutes per side.
Once the fish is done, assemble the tacos by placing a piece of fish onto each tortilla, followed by some grilled corn kernels, a dollop of mango salsa, and a sprinkle of chopped cilantro. Serve immediately and enjoy!
The combination of flavors in these Fish Tacos with Mango Salsa is simply incredible. The sweetness of the mango pairs perfectly with the freshness of the fish and the crunch of the slaw, while the grilled corn adds a delightful smokiness to each bite.
Mayonnaise
Fish tacos are a popular Mexican dish that has gained immense popularity worldwide due to their unique blend of flavors, textures, and presentation. They typically consist of battered and fried fish served in a taco shell with various toppings such as lettuce, diced tomatoes, shredded cheese, and salsa. However, the addition of mango salsa elevates this dish to new heights by adding a sweet, tangy, and refreshing flavor profile.
In this recipe, we will focus on making a mouth-watering Fish Tacos with Mango Salsa Recipe that incorporates mayonnaise as a key ingredient in the salsa. The mayonnaise adds creaminess and richness to the salsa, balancing out the sweetness of the mango and the tanginess of the lime juice.
Here is what you will need for this recipe:
- 1 pound white fish (such as cod or tilapia), cut into small pieces
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 eggs, beaten
- Vegetable oil for frying
- 6 corn tortillas
- Mango salsa (recipe below)
- Lettuce, diced tomatoes, shredded cheese, and any other desired toppings
Mango Salsa Recipe:
- 2 ripe mangos, diced
- 1/4 cup red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons mayonnaise
- Cilantro leaves for garnish (optional)
To make the mango salsa, combine all of the ingredients in a medium bowl and stir until well combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
For the fish, heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. In a shallow dish, mix together the flour, paprika, cumin, cayenne pepper, salt, and black pepper. Dip each piece of fish into the beaten eggs and then coat in the flour mixture, shaking off any excess. Fry the fish for 2-3 minutes on each side or until golden brown and cooked through.
Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by placing some of the fried fish onto a tortilla, topping with mango salsa, lettuce, diced tomatoes, shredded cheese, and any other desired toppings. Serve immediately and enjoy!
Lime juice
The dish known as fish tacos with mango salsa is a fusion of flavors and textures that originates from Mexican cuisine, but has become popular across the globe due to its unique taste and refreshing twist on traditional tacos.
For the preparation of fish tacos with mango salsa, you will need to start by preparing the mango salsa. This involves combining diced mangos, red onion, jalapeño pepper, cilantro, lime juice, salt, and a hint of sugar in a bowl. The mixture should be stirred gently until well combined.
The lime juice is crucial in this recipe as it helps to maintain the freshness of the ingredients while also balancing out the sweetness of the mangos. You can use freshly squeezed lime juice or bottled lime juice for convenience, but using fresh lime juice will result in a more vibrant flavor.
Once the mango salsa is prepared, you can proceed with preparing the fish for the tacos. For this recipe, we recommend using sustainable white fish such as cod or tilapia that has been seasoned with salt, pepper, and any other desired spices before being lightly battered with a mixture of flour, cornstarch, and egg whites.
The battered fish should then be fried until it is golden brown and crispy, after which it can be set aside to rest while the tacos are prepared. The tacos themselves consist of warm flour or corn tortillas that have been toasted on both sides before being filled with a generous portion of the battered fish, topped with a spoonful of the mango salsa, sliced avocado, and a sprinkle of cilantro.
To assemble the dish, simply place a portion of the fish onto one half of the tortilla, followed by a dollop of mango salsa, a few slices of avocado, and a sprinkle of cilantro. Fold the other half of the tortilla over to enclose the filling, and serve immediately while the fish is still crispy and the mango salsa is fresh.
Cotija cheese, crumbled
The delightful combination of flavors and textures in a traditional Mexican dish – Fish Tacos with Mango Salsa Recipe, featuring the tangy crunch of Cotija cheese crumbled on top.
When it comes to fish tacos, the key is to choose a firm white fish that can hold up well to grilling or pan-frying. Some great options include cod, tilapia, or mahi-mahi. Once you’ve selected your fish, you’ll need to prepare the Mango Salsa – a vibrant and zesty condiment made with fresh mango, red onion, jalapeño pepper, cilantro, lime juice, and salt.
To make the salsa, simply dice 2 ripe mangos and combine them in a bowl with 1/4 cup of diced red onion, 1 minced jalapeño pepper, 1 tablespoon of freshly chopped cilantro, 2 tablespoons of fresh lime juice, and a pinch of kosher salt. Stir until well combined and adjust the seasoning as needed.
For the fish, season it with a blend of cumin, paprika, and dried oregano, then grill or pan-fry it until cooked through. Meanwhile, warm some tortillas on a dry griddle or in the oven.
To assemble the tacos, place a piece of fish onto a tortilla, followed by a spoonful of the Mango Salsa, and finally top with a sprinkle of crumbled Cotija cheese. Serve immediately and enjoy the explosion of flavors and textures in each bite!
Fish Tacos
Looking for a refreshing and flavorful twist on traditional fish tacos? Look no further than this delicious recipe for Fish Tacos with Mango Salsa.
The combination of crispy battered fish, creamy avocado, crunchy slaw, and spicy mango salsa all wrapped up in a warm tortilla is a match made in heaven. And the best part? It’s incredibly easy to make!
To start, you’ll need the following ingredients:
- 1 pound cod or other white fish
- 1/2 cup cornstarch
- 1/4 cup panko breadcrumbs
- 1 egg, lightly beaten
- 1 tablespoon lime juice
- Salt and pepper to taste
- 6 tortillas
- 1 ripe avocado, diced
- 1 cup shredded red cabbage
- Mango salsa (see below for recipe)
To make the fish, mix together the cornstarch and panko breadcrumbs in a shallow dish. Dip each piece of fish into the beaten egg and then coat in the cornstarch mixture, pressing gently to adhere.
Heat about 1/2 inch of oil in a large skillet over medium-high heat. Add the coated fish pieces and cook for about 3-4 minutes on each side, until golden brown and cooked through.
While the fish is cooking, prepare the slaw by mixing together the shredded cabbage, diced avocado, and a squeeze of lime juice in a bowl.
To make the Mango Salsa, combine diced mango, red onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl. Stir well to combine.
Once the fish is cooked, assemble the tacos by placing a piece of fish onto each tortilla, followed by some slaw, a spoonful of Mango Salsa, and any other desired toppings (such as diced cilantro or crumbled queso fresco).
These delicious Fish Tacos with Mango Salsa are perfect for a summer evening or any time you’re in the mood for something light and refreshing. So go ahead, get creative with your toppings, and enjoy every bite of this amazing recipe!
Cod or tilapia fillets
Cooking up a delicious and fresh meal has never been easier than making fish tacos with mango salsa, a perfect fusion of Mexican and tropical flavors. This recipe features two popular options for protein – cod and tilapia fillets – both of which are mild in flavor and firm in texture, making them ideal choices for this dish.
To start off, you will need to gather the following ingredients:
- 1 pound cod or tilapia fillets (your choice)
- 1/2 cup lime juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper, to taste
- 8 corn tortillas
- Mango Salsa (recipe below)
- Shredded lettuce
- Diced red onion
- Cilantro leaves
- Sliced radishes (optional)
The mango salsa is a key component of this recipe, adding a sweet and tangy flavor that pairs perfectly with the fish. To make it, you will need:
- 2 ripe mangos, diced
- 1/4 cup red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon cilantro leaves, chopped
- 2 tablespoons lime juice
- Salt, to taste
To make the mango salsa, combine all the ingredients in a bowl and mix well. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
To cook the fish, preheat your grill or grill pan to medium-high heat. In a small bowl, whisk together lime juice, garlic, oregano, cumin, paprika, salt, and pepper. Place the fish fillets in a shallow dish and brush the mixture on both sides of the fish.
Grill the fish for 4-6 minutes per side, or until it is cooked through and flakes easily with a fork. Remove from heat and let rest for a few minutes before slicing into thin pieces.
To assemble the tacos, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Place a piece of fish on each tortilla, followed by a spoonful of mango salsa, shredded lettuce, diced red onion, cilantro leaves, and sliced radishes (if using).
Serve immediately and enjoy the delicious combination of flavors and textures in this Fish Tacos with Mango Salsa Recipe.
Lemon wedges
Making delicious Fish Tacos with a twist can elevate the traditional Mexican dish to a whole new level, and that’s exactly what this recipe does by adding a sweet and tangy Mango Salsa.
The key to making perfect Fish Tacos lies in the freshness of the ingredients. Start by selecting the freshest Cod or tilapia fillets, depending on your preference, and cut them into small pieces. Season with a pinch of salt, pepper, and a sprinkle of cumin powder.
For the Mango Salsa, you’ll need:
- Ripe mango, diced (about 2 cups)
- Cilantro leaves, chopped (about 1/4 cup)
- Juice of lime
- Salt
- Red onion, diced (about 1/2 cup)
Mix all the ingredients for the Mango Salsa in a bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
Prepare the Tortillas by warming them up on a dry pan or in the microwave. You can also grill them lightly for a crispy texture.
Assemble the Fish Tacos by placing a few pieces of the seasoned fish onto each tortilla, followed by a spoonful of the Mango Salsa and a sprinkle of cilantro leaves. Serve with a wedge of Lemon on the side, which adds a burst of citrus flavor to the dish.
This Fish Tacos with Mango Salsa recipe is perfect for a summer evening or a casual dinner party. The combination of flavors and textures will surely impress your guests, and it’s also a great way to enjoy the freshness of the mango season!
Salt and pepper to taste
This recipe for Fish Tacos with Mango Salsa is a refreshing and flavorful twist on traditional tacos. It’s perfect for warm weather, outdoor gatherings, or anytime you want to add some tropical flair to your meal.
The key to this recipe is the combination of crispy fish, fresh mango salsa, and crunchy slaw all wrapped up in a soft tortilla. Here’s how to make it:
First, start by preparing the mango salsa. Cut 2 ripe mangos into small pieces and place them in a bowl. Add in 1/4 cup of red onion, diced, and 1 jalapeño pepper, seeded and finely chopped. Squeeze in some fresh lime juice – about 2 tablespoons should do it.
Add a pinch of salt and pepper to taste, then stir everything together until the mango is well coated with the other ingredients. Set this aside for at least 15 minutes to let the flavors meld together.
Next, prepare the fish. You can use any white fish you like – cod, tilapia, or mahi-mahi all work well. Cut the fish into small pieces and season them lightly with salt, pepper, and a sprinkle of cumin. Heat about 1/2 inch of oil in a large skillet over medium-high heat.
Add the fish to the pan and cook for 2-3 minutes on each side, or until it’s cooked through and flakes easily with a fork. Remove the fish from the pan and set it aside on a plate lined with paper towels to drain any excess oil.
While the fish is cooking, prepare your slaw. You’ll need about 1 cup of shredded cabbage, 1/2 cup of chopped cilantro, and 1 tablespoon of lime juice. Mix all these ingredients together in a bowl until they’re well combined.
To assemble the tacos, place a piece of fish onto a tortilla, followed by some mango salsa, then a spoonful of slaw. Top it all off with any remaining mango chunks you have and a sprinkle of cilantro for garnish.
These Fish Tacos with Mango Salsa are a delicious combination of sweet, spicy, crunchy, and fresh. They’re perfect for a quick weeknight dinner or an easy weekend lunch. Enjoy!
Mango Salsa Recipe
The combination of flavors and textures found in Fish Tacos with Mango Salsa Recipe is a match made in culinary heaven. The sweetness of the mango pairs perfectly with the savory flavor of the fish, while the crunch of the lettuce and the creaminess of the sour cream add depth to each bite.
To make this delicious dish, start by preparing the Mango Salsa Recipe. This sweet and tangy condiment is made with diced mango, red onion, jalapeño pepper, cilantro, and lime juice. The key to a great salsa is using fresh and ripe ingredients, so choose a juicy mango for this recipe.
To make the Mango Salsa Recipe, combine 1 cup of diced mango, 1/2 cup of diced red onion, 1/4 cup of diced jalapeño pepper, 1/4 cup of chopped cilantro, and 2 tablespoons of lime juice in a bowl. Mix well to combine and refrigerate for at least 30 minutes to allow the flavors to meld.
For the fish tacos, you can use any type of white fish that you prefer, such as cod, tilapia, or barramundi. Simply season the fish with salt and pepper, and pan-fry it in a little bit of oil until it is cooked through. Serve the fish on a corn tortilla with some Mango Salsa Recipe spooned over the top.
Some other ingredients that you may want to add to your Fish Tacos with Mango Salsa Recipe include diced avocado, shredded lettuce, diced tomatoes, and a sprinkle of queso fresco. The key is to keep the toppings simple so as not to overpower the flavors of the fish and salsa.
Another variation on this recipe would be to use grilled shrimp instead of fish. Simply brush the shrimp with some oil and grill them until they are pink and cooked through, then serve them on a corn tortilla with the Mango Salsa Recipe spooned over the top.
This Fish Tacos with Mango Salsa Recipe is a delicious and refreshing twist on traditional Mexican food. The combination of flavors and textures is sure to please even the pickiest of eaters, and it makes a great option for a quick and easy weeknight dinner or a special occasion meal.
Ingredients
To make delicious Fish Tacos with Mango Salsa, you will need the following ingredients:
- 1 pound white fish (such as cod or tilapia), cut into small pieces
- 1/2 cup lime juice
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- Salt and pepper to taste
- 8 corn tortillas
- Mango Salsa (recipe below)
- Shredded cabbage, diced radishes, shredded carrots, diced avocado, sour cream, or Greek yogurt for toppings
- Cilantro leaves for garnish
Mango Salsa Ingredients
- 2 ripe mangos, diced
- 1/4 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 lime, juiced
- 2 tablespoons cilantro, chopped
- Salt to taste
Making the Fish
- In a large bowl, combine the fish pieces, lime juice, olive oil, garlic, oregano, cumin, paprika, salt, and pepper. Mix well to coat.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours to marinate the fish.
- Preheat a grill or grill pan over medium-high heat. Remove the fish from the marinade, letting any excess liquid drip off. Grill the fish for 3-4 minutes per side, or until cooked through.
Making the Mango Salsa
- In a medium bowl, combine the mango, red onion, jalapeño pepper, lime juice, and cilantro. Stir to mix well.
- Salt the mixture to taste.
Assembling the Fish Tacos
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Slice the cooked fish into thin pieces.
- Add any desired toppings such as shredded cabbage, diced radishes, shredded carrots, diced avocado, sour cream or Greek yogurt, and cilantro leaves.
2 ripe mangos, diced
Fish tacos are a popular Mexican dish that has gained worldwide recognition for their unique combination of flavors and textures. The addition of mango salsa takes this classic recipe to new heights, adding a sweet and tangy element that perfectly complements the savory flavor of the fish.
To make Fish Tacos with Mango Salsa, you will need the following ingredients:
- 1 pound of firm white fish (such as cod or tilapia), cut into small pieces
- 1/4 cup of lime juice
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1/4 teaspoon of cumin powder
- Salt and pepper to taste
- 8 corn tortillas
- Mango salsa (see below for recipe)
To make the mango salsa, you will need:
- 2 ripe mangos, diced into small pieces
- 1/4 cup of red onion, diced
- 1 jalapeno pepper, seeded and finely chopped
- 2 tablespoons of fresh cilantro, chopped
- Juice of 1 lime
Instructions for the fish: In a large bowl, mix together lime juice, garlic, oregano, cumin powder, salt, and pepper. Add the fish pieces to the marinade and let it sit for at least 30 minutes, or up to 2 hours in the refrigerator.
To cook the fish, heat about 1/4 inch of oil in a large skillet over medium-high heat. Remove the fish from the marinade and cook for about 3-4 minutes on each side, until it’s cooked through and flakes easily with a fork.
Instructions for the mango salsa: In a medium-sized bowl, mix together diced mangos, red onion, jalapeno pepper, cilantro, and lime juice. Stir well to combine and adjust seasoning as needed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
To assemble the fish tacos, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 20-30 seconds. Place a piece of cooked fish onto each tortilla, followed by a spoonful of mango salsa. Serve immediately and enjoy!
Red onion, diced
Fish Tacos with Mango Salsa Recipe is a delicious and refreshing dish that combines the flavors of Mexico with the sweetness of mango. This recipe is perfect for warm weather or any occasion when you want to add a touch of tropical flavor to your meal.
The key to making great Fish Tacos with Mango Salsa is to start with high-quality ingredients, including sustainable fish such as mahi-mahi or tilapia. The fish should be cooked until it’s flaky and tender, then wrapped in a warm flour tortilla along with shredded lettuce, diced red onion, and a spoonful of mango salsa.
The Mango Salsa is the star of this recipe, adding a sweet and tangy flavor to each bite. To make the salsa, combine diced fresh mango, red onion, jalapeño pepper, cilantro, lime juice, and salt in a bowl. The mixture should be refrigerated for at least 30 minutes to allow the flavors to meld together.
Here’s a step-by-step guide on how to prepare Fish Tacos with Mango Salsa Recipe:
Ingredients:
- 1 pound fish (such as mahi-mahi or tilapia), cut into small pieces
- 4 corn tortillas
- Shredded lettuce
- Diced red onion
- Mango salsa (see below for recipe)
- Salt and pepper to taste
Instructions:
- Cook the fish in a pan with a little oil until it’s flaky and tender.
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Assemble the tacos by placing a piece of cooked fish onto each tortilla, followed by shredded lettuce, diced red onion, and a spoonful of mango salsa.
- Serve immediately and enjoy!
The Mango Salsa is easy to make and can be refrigerated for up to 24 hours in advance. Simply combine the following ingredients in a bowl:
- 1 cup diced fresh mango
- 1/4 cup diced red onion
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- Salt to taste
Mix the ingredients together until well combined, then refrigerate for at least 30 minutes to allow the flavors to meld together.
The combination of sweet mango and spicy jalapeño makes this salsa a perfect match for the fish tacos. The cilantro adds a fresh and herbaceous flavor that complements the other ingredients perfectly.
Fish Tacos with Mango Salsa Recipe is a delicious and refreshing dish that’s sure to become a new favorite at your house!
Jalapeno peppers, seeded and finely chopped
Are you craving something fresh and flavorful from the coast of Mexico? Look no further than these mouth-watering fish tacos, served with a sweet and spicy mango salsa that will leave your taste buds dancing! This recipe combines the best of both worlds: the crunch of fresh fish, the zing of jalapeno peppers, and the lusciousness of ripe mango.
Here’s what you’ll need to make this dish shine:
- 8-10 corn tortillas
- 1 pound firm white fish (such as halibut, mahi-mahi, or cod)
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and finely chopped
- 1 ripe mango, diced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
To make the salsa, combine the diced mango, chopped onion, minced garlic, jalapeno pepper, cilantro, and lime juice in a bowl. Mix well until all the flavors are fully incorporated. Taste and adjust seasoning as needed.
To prepare the fish tacos, start by preheating your grill or grill pan to medium-high heat. Season the fish with salt and pepper on both sides. Place the fish on the grill and cook for 4-5 minutes per side, or until it reaches a nice flakey texture.
Meanwhile, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to fold.
Assemble the fish tacos by placing a piece of cooked fish onto each tortilla, followed by a spoonful of mango salsa, some chopped cilantro, and any other desired toppings such as diced avocado or shredded lettuce.
Serve immediately and enjoy the vibrant flavors and colors of this Mexican-inspired dish!
Cilantro leaves, chopped
- The combination of succulent fish, crispy taco shell, and fresh mango salsa creates a perfect fusion of flavors in this dish.
- To make this delicious recipe, you will need the following ingredients:
- 1 pound firm white fish, such as halibut or mahi-mahi, cut into small pieces
- 1/2 cup mango salsa, see below for recipe
- 8-10 corn tortillas
- Vegetable oil for frying the fish and tacos
- Salt and pepper to taste
Optional toppings:
- diced radishes, shredded lettuce, diced avocado, sour cream, cilantro leaves, and queso fresco
To make the mango salsa:
- 2 ripe mangos, diced
- 1/4 cup red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon ground cumin
- Salt to taste
- In a bowl, mix together the mango salsa ingredients.
- Cut the tortillas in half and fry them in a skillet with a small amount of vegetable oil until crispy and golden brown. Set aside on a paper towel-lined plate.
- Using the same skillet, add a little more vegetable oil if necessary, and cook the fish pieces over medium-high heat for 2-3 minutes per side, or until cooked through.
- Assemble the tacos by placing a piece of fried fish onto each tortilla half, followed by a spoonful of mango salsa, some chopped cilantro leaves, and any desired toppings.
- Serve immediately and enjoy!
Instructions
The Fish Tacos with Mango Salsa Recipe is a unique twist on traditional Mexican cuisine that combines the freshness of mango salsa with the crunch of battered and fried fish, all wrapped in a crispy tortilla.
To make this dish, you’ll need to start by preparing the Mango Salsa. This involves combining diced mango, red onion, jalapeño pepper, cilantro, and lime juice in a bowl. Be sure to adjust the amount of jalapeño to your desired level of heat.
Next, you’ll need to prepare the fish. You can use any white fish that you like, such as cod, tilapia, or halibut. Cut the fish into small pieces and season with salt, pepper, and a squeeze of lime juice.
In a separate bowl, mix together all-purpose flour, cornstarch, and spices (such as paprika and cumin). Dredge the fish pieces in this mixture to coat them evenly.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the coated fish pieces and fry until golden brown and crispy, about 3-4 minutes per side.
While the fish is cooking, prepare the tortillas. Warm them by wrapping them in a damp paper towel and microwaving for 20-30 seconds. This will make them more pliable and easier to fold.
To assemble the tacos, place a few pieces of fried fish onto each tortilla, followed by a spoonful of mango salsa and any additional toppings you like (such as diced avocado, sour cream, or shredded lettuce).
This Fish Tacos with Mango Salsa Recipe is a delicious and refreshing twist on traditional Mexican cuisine. The combination of crispy fish, sweet mango, and tangy salsa is sure to please even the most discerning palate.
Combine all the ingredients in a bowl and stir to combine
To make this delicious Fish Tacos with Mango Salsa Recipe, you will need to gather the following ingredients:
- 1 pound cod, diced into small pieces
- 1/2 cup mango salsa
- 8-10 corn tortillas, warmed for serving
- Vegetable oil or cooking spray for brushing tortillas
- Sliced radishes, chopped cilantro, and diced tomatoes for topping (optional)
First, let’s make the mango salsa. In a medium-sized bowl, combine:
- 2 cups diced mango
- 1/4 cup chopped red onion
- 1 jalapeño pepper, seeded and finely chopped
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Next, in a separate bowl, whisk together:
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
Pour the whisked mixture over the cod pieces in a large bowl, making sure they are fully coated.
Heat about 1/2 inch of vegetable oil or cooking spray in a skillet over medium-high heat. When hot, add a few of the cod pieces and cook until golden brown on both sides, about 3-4 minutes per side.
Repeat with the remaining cod pieces, adjusting the heat as needed to prevent burning.
To assemble the tacos:
- Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
- Spoon a few pieces of the cooked cod onto each tortilla, followed by a spoonful of mango salsa.
- Add your choice of toppings, such as sliced radishes, chopped cilantro, or diced tomatoes.
- Enjoy your delicious Fish Tacos with Mango Salsa Recipe!
Let it sit at room temperature for 30 minutes
Fish Tacos with Mango Salsa Recipe: A Delightful Combination of Flavors and Textures.
Avoid overcrowding your workspace, but do prepare all ingredients ahead of time to make this recipe a breeze to execute. To begin, you will need the following ingredients:
Fish
Look for a firm white fish such as cod or halibut, and cut it into small pieces suitable for tacos.
Mango Salsa
A mixture of diced mango, red onion, jalapeño pepper, cilantro, lime juice, and salt. For this recipe, you will need 2 ripe mangos, 1/4 cup chopped red onion, 1 jalapeño pepper seeded and finely chopped, 1/4 cup chopped fresh cilantro, 2 tablespoons freshly squeezed lime juice, and a pinch of salt.
Taco Fixings
You will need corn tortillas, shredded lettuce, diced tomatoes, shredded cheese (optional), and sour cream or Mexican crema.
To make the fish, combine 1/4 cup lime juice, 2 cloves minced garlic, and 1 teaspoon dried oregano in a bowl. Add the fish pieces and marinate for at least 30 minutes to allow the flavors to penetrate the meat.
After the fish has marinated, remove it from the liquid and pat it dry with paper towels to prevent excess moisture from affecting the cooking process. Heat 1-2 tablespoons of oil in a skillet over medium-high heat and cook the fish until it is cooked through, about 3-4 minutes per side.
To make the mango salsa, combine all the ingredients in a bowl and stir well to combine. Taste and adjust seasoning as necessary. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
Just before serving, warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds. Assemble the tacos by placing a piece of fish on each tortilla, followed by a spoonful of mango salsa, some shredded lettuce, diced tomatoes, and any other desired toppings.
Let the tacos sit at room temperature for 30 minutes to allow the flavors to meld together. This step is crucial in allowing the fish to retain its moisture and the flavors to develop properly.
Serve the Fish Tacos with Mango Salsa immediately, garnished with additional cilantro and lime wedges if desired. Enjoy!
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