Fish Tacos with Mango Tomato Salsa

My oldest son has been asking me to make fish tacos at home ever since he first tried it long time ago. Last month, I stumbled upon this fish taco recipe as I was reading the local paper at work. The recipe looks simple and easy to make so I decided to make it at home. One challenge that I encounter when I went shopping for the ingredients was I could not find any corn flour tortillas, even in the freezer section of the supermarket I went to. I was able to find soft flour tortillas so I used that instead. As for the greens, I have left-over mixed baby kale that I bought from Costco, so I used it instead of the shredded lettuce. Overall, even with the substitutions, my family enjoyed these fish tacos with the mango salsa. My husband did not even need the flour tortillas; he ate the spiced fish and the mango tomato salsa with steamed rice.

Cooking Tips for Perfect Fish Tacos

For the best fish tacos, focus on the type of fish you use. White fish like cod, tilapia, or mahi-mahi are great choices because they are mild and cook quickly. If you prefer a bit more flavor, consider marinating the fish for about 30 minutes in lime juice, garlic, and spices before cooking. This not only enhances the taste but also helps to tenderize the fish. When it comes to cooking, pan-searing is a fantastic method. Heat some oil in a skillet over medium-high heat and cook the fish for about 3 to 4 minutes on each side until it’s golden brown and flakes easily with a fork. Don’t overcrowd the pan; give each piece enough space to cook evenly. Lastly, let the fish rest for a couple of minutes after cooking. This allows the juices to redistribute, making the fish even more succulent. Remember, the key to great tacos is in the assembly. Layer your fish, greens, and salsa in the tortillas just before serving to keep everything fresh and vibrant.

Serving Suggestions and Variations

Fish tacos are super versatile, so feel free to get creative with your toppings and sides. Aside from the mango tomato salsa, consider adding a drizzle of lime crema made from sour cream, lime juice, and a pinch of salt. This creamy addition balances out the spices beautifully. You can also mix in some diced avocado or sliced radishes for extra texture and flavor. If you want to add a bit of crunch, try topping your tacos with some quick-pickled onions or jalapeños. For sides, a simple corn salad or black bean salad pairs wonderfully with fish tacos. If you’re looking for a twist, try using different proteins like shrimp or grilled chicken. These can be seasoned similarly to the fish for a cohesive flavor profile. And if you’re in the mood for something different, swap out the tortillas for lettuce wraps for a low-carb option. Just make sure to keep the fillings generous for a satisfying bite.

Frequently Asked Questions

What can I use instead of cod for the fish tacos?

You can swap cod for other mild white fish like tilapia, mahi-mahi, or even snapper if you can find it. Just make sure whatever fish you choose is flaky and cooks quickly.

How should I store leftover fish tacos?

If you have leftovers, store the fish and salsa separately in airtight containers in the fridge. They should be good for about 2-3 days, but the tortillas are best eaten fresh.

Can I make the mango tomato salsa ahead of time?

Yes, you can make the salsa a few hours in advance. Just keep it covered in the fridge to keep it fresh, and give it a good stir before serving.

What toppings go well with fish tacos?

Some great toppings include sliced avocado, fresh cilantro, or a drizzle of crema for added creaminess. You can also add pickled onions for a tangy kick.

What cooking method is best for the fish?

Pan-searing is the way to go for that perfect golden brown finish. Just make sure your skillet is hot enough and avoid crowding the pan to ensure even cooking.

Fish Tacos with Mango Tomato Salsa

Liza A

Fish tacos are a fresh and zesty delight, featuring tender cod and a vibrant mango tomato salsa. Wrapped in soft corn tortillas, they are bursting with flavor and crunch.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine Mexican

Servings 4 -6 servings

Calories 400 kcal

Ingredients

  

1x2x3x

• 1 ¼ lb skinless cod haddock or snapper fillets
• 1 tbsp lime juice
• 1 tbsp olive oil
• ½ tsp Cajun spice or to taste
• 1 cup shredded lettuce I used mixed baby kale
• 12 corn flour tortillas I used medium soft flour tortillas
• Hot pepper sauce to taste optional

Salsa

• 1 cup diced ripe mango
• 1 large tomato diced
• 2 green onions very thinly sliced
• 2 tbsp chopped fresh cilantro or mint
• 1 tbsp lime juice
• 1 tsp sugar
• Salt to taste

Instructions

 

• Place salsa ingredients in a bowl. Cover and refrigerate until needed.
• Preheat oven to 425 °F. Line a baking sheet with parchment paper.
• Cut the fish fillets into ¼-inch cubes and place in a bowl. Add the lime juice, oil and Cajun spice and toss to combine. Arrange the fish in a single layer on the prepared pan. Bake, uncovered, 8-10 minutes or until the fish is cooked. Make sure not to overcook the fish.
• Warm the tortillas in the microwave. Divide the lettuce on each tortilla. Top each tortilla with cubes of fish and salsa. Sprinkle with hot sauce, if preferred.
• Enjoy!

Notes

Recipe by Eric Akis as featured in the March 3, 2014 edition of “The Province”.

Nutrition

Calories: 400kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 2gCholesterol: 70mgSodium: 300mgFiber: 5gSugar: 6g

Keyword easy dinner, fish tacos, mango salsa, seafood, summer recipe

Tried this recipe?Let us know how it was!