Fish Tacos with Mango Tomato Salsa

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.

Course Main Course

Cuisine Mexican

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

Prep Time 20

Cook Time 10

Total Time 30

Servings -6 servings

Calories 400kcal

Author Liza A

Ingredients

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