Easy Fish Tacos with Mango Salsa
A quick and delicious meal featuring flaky fish and a refreshing mango salsa, perfect for any occasion.
Equipment
- skillet
- mixing bowl
- Measuring spoons
- knife
- cutting board
Ingredients
Fish Ingredients
- 1 lb White fish fillets (such as cod or tilapia) Provides a mild base for the tacos.
- 1 tablespoon Olive oil For seasoning the fish.
- 1 teaspoon Chili powder Adds a kick of flavor.
- 1 teaspoon Cumin Enhances the overall taste.
- 1/2 teaspoon Garlic powder For added flavor.
- to taste Salt and pepper To season the fish.
- 8 small Corn tortillas For serving the fish.
Mango Salsa Ingredients
- 1 Ripe mango, diced Provides sweetness and freshness.
- 1/2 cup Red onion, finely chopped Adds crunch and flavor.
- 1 Jalapeño, seeded and minced For heat in the salsa.
- 1/4 cup Fresh cilantro, chopped Adds freshness to the salsa.
- 1 tablespoon Juice of lime For acidity and brightness.
- to taste Salt To season the salsa.
Instructions
- In a medium bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper. Add the fish fillets and coat them evenly with the mixture.
- Heat a skillet over medium-high heat. Once hot, add the seasoned fish fillets and cook for about 3-4 minutes on each side until the fish flakes easily with a fork. Remove from skillet and set aside.
- In a mixing bowl, combine diced mango, finely chopped red onion, minced jalapeño, chopped cilantro, lime juice, and a pinch of salt. Stir gently to mix and adjust seasoning if needed.
- In a dry skillet, warm the corn tortillas for about 30 seconds on each side until soft and pliable.
- Flake the cooked fish into bite-sized pieces and distribute evenly among the warm tortillas. Top each taco with a generous spoonful of mango salsa.
- Serve the fish tacos immediately while warm, garnished with extra cilantro and lime wedges if desired.
Notes
These tacos are best enjoyed fresh. Feel free to customize the spice levels and toppings to your liking.