Fish Tacos with Jalapeño Mango Salsa
These Fish Tacos with Jalapeño Mango Salsa bring together crispy, tender fish, zesty lime, and a fresh tropical salsa for a vibrant, flavorful meal. The perfect balance of heat, sweetness, and tang makes them a crowd-pleaser any day of the week.
Equipment
- Mixing bowls
- Knife and cutting board
- Skillet or Grill Pan
- Tongs or spatula
- Paper towels
- Serving plates
Ingredients
- For the Fish:
- 1 lb white fish fillets tilapia, cod, or mahi-mahi
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- ½ tsp paprika
- Salt and black pepper to taste
- Juice of 1 lime
- For the Jalapeño Mango Salsa:
- 1 ripe mango diced
- 1 jalapeño finely chopped (seeds removed for less heat)
- ½ red onion finely diced
- ½ red bell pepper diced
- Juice of 1 lime
- 2 tbsp fresh cilantro chopped
- Salt to taste
- For Serving:
- 8 small corn or flour tortillas
- Shredded cabbage or lettuce
- Lime wedges
- Sour cream or crema optional
Instructions
- Prepare the Fish: Pat fish fillets dry and season with olive oil, chili powder, cumin, paprika, salt, and lime juice.
- Cook the Fish: Heat a skillet or grill pan over medium heat. Cook fish for 3–4 minutes per side until flaky and cooked through. Remove and let rest.
- Make the Salsa: In a bowl, combine diced mango, jalapeño, red onion, bell pepper, cilantro, lime juice, and salt. Mix well and chill until serving.
- Warm the Tortillas: Heat tortillas on a dry skillet or over an open flame until slightly charred.
- Assemble the Tacos: Layer shredded cabbage, chunks of fish, and spoonfuls of mango salsa on each tortilla.
- Garnish & Serve: Top with a drizzle of crema or extra lime juice if desired. Serve immediately.
Notes
Nutrition Facts (per serving):
- Calories: 320
- Protein: 24g
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 10g
- Sodium: 420mg