Fish Tacos with Mango Salsa
Fish Tacos with Mango Salsa are a fresh and vibrant dish that combines crispy fish fillets with a colorful mango salsa, all wrapped in warm tortillas.
This recipe is perfect for a light and satisfying meal, bursting with tropical flavors from the mango salsa and complemented by the crunch of the fish. Whether you’re hosting a casual dinner or craving a taste of summer, these fish tacos are sure to be a hit at your table.
Ingredients:
For the Fish Tacos:
- 1 pound white fish fillets (such as tilapia, cod, or halibut)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Vegetable oil, for frying
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce, for serving
- Lime wedges, for serving
For the Mango Salsa:
- 1 ripe mango, peeled, pitted, and diced
- 1/2 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper, to taste
How to Make Fish Tacos with Mango Salsa:
Prepare the Mango Salsa:
In a medium bowl, combine diced mango, diced red bell pepper, finely chopped red onion, chopped cilantro, lime juice, salt, and pepper. Stir gently to combine. Cover and refrigerate while preparing the fish.
Prepare the Fish:
Pat dry the fish fillets with paper towels. Season both sides of the fillets with salt and pepper.
Prepare the Coating:
In a shallow dish, combine all-purpose flour, ground cumin, chili powder, and smoked paprika. Mix well.
Coat and Fry the Fish:
Heat vegetable oil in a large skillet over medium-high heat.
Dredge each fish fillet in the flour mixture, shaking off any excess.
Carefully place the coated fish fillets in the hot oil and fry for 3-4 minutes on each side, or until golden brown and crispy. Cook in batches if necessary. Transfer cooked fish to a plate lined with paper towels to drain excess oil.
Warm Tortillas:
In the same skillet or a separate skillet, warm tortillas over medium heat for about 30 seconds on each side, until heated through and slightly charred. Keep warm wrapped in a clean kitchen towel.
Assemble the Tacos:
To assemble each taco, place a spoonful of shredded cabbage or lettuce on a warm tortilla.
Top with a crispy fish fillet and a generous spoonful of mango salsa.
Squeeze fresh lime juice over the top and garnish with additional cilantro if desired.
Serve:
Serve fish tacos with mango salsa immediately, accompanied by lime wedges on the side for squeezing over the tacos.
Chef’s Note:
Choosing Fish: Use any firm white fish fillets for this recipe. Adjust seasoning and spices according to your taste preferences.
Tortilla Options: Corn tortillas add an authentic touch, while flour tortillas offer a softer texture. Warm tortillas before assembling to enhance their flavor and pliability.
Variations: Add avocado slices, sour cream, or a drizzle of chipotle mayo for additional flavor and creaminess.
Nutrition Information (per serving, 2 tacos):
- Calories: 350 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fat: 10g
- Sodium: 400mg
- Fiber: 5g
Enjoy these delicious Fish Tacos with Mango Salsa, a perfect blend of crispy fish, fresh mango salsa, and warm tortillas that will transport you to a beachside taco stand with every bite!
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