Why You’ll Love This Fish Tacos With Mango Salsa Recipe
When you take your first bite of these fish tacos with mango salsa, you’ll understand why they’re a favorite in my kitchen. The crispy, flavorful tilapia pairs perfectly with the fresh, bright mango salsa, creating a delightful explosion of taste in every mouthful.
I love how the sweetness of the mango contrasts with the savory fish, while the crunchy cabbage adds a satisfying texture. Plus, they’re quick to make, so I can whip them up on busy weeknights or impress guests at gatherings.
Trust me, once you try these, you’ll be craving them again and again.
Ingredients of Fish Tacos With Mango Salsa
When it comes to whipping up a delicious meal, these fish tacos with mango salsa are a game-changer. They’re not just tasty but also super fresh and vibrant, with a mix of flavors that will dance on your taste buds.
Imagine the succulent tilapia, crispy cabbage, and that sweet zing from the mango salsa all wrapped up in a warm tortilla. It’s like a little fiesta in every bite. Now, let’s gather our ingredients so we can get this party started.
Ingredients for Fish Tacos With Mango Salsa
- 1 ripe yet firm mango, peeled and diced
- 1/2 cup grape tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, minced
- 1 tablespoon jalapeno, seeded and minced
- 1 teaspoon sugar
- 1/4 teaspoon cumin
- Juice of 1 lime
- 1 firm yet ripe avocado, pitted, peeled, and thinly sliced
- 2 tablespoons coarsely chopped fresh cilantro
- 1/4 cup plain low-fat yogurt
- 1/4 cup reduced-calorie mayonnaise
- 2 teaspoons sugar
- 1-2 chipotle chiles in adobo, minced
- Juice of 1/2 lime
- 4 (4 ounce) fresh tilapia fillets, halved
- Lime juice for marinating the fish
- 3 tablespoons all-purpose flour
- 3 tablespoons yellow cornmeal
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 6 inches corn tortillas
- 3 cups napa cabbage, shredded
Now, as you gather these ingredients, think about how you can personalize them. Not a fan of spicy? You can skip the jalapeno or tone down the chipotle in the sauce.
Want more crunch? Toss in some radishes or even some crunchy slaw mix. Cooking is all about experimenting, right?
And, let’s be real, sometimes you might just forget an ingredient or two. I mean, who hasn’t been halfway through a recipe only to realize they forgot to buy the avocado? Just roll with it.
The beauty of these tacos is that they’re pretty forgiving. So, let’s get ready to make some magic in the kitchen.
How to Make Fish Tacos With Mango Salsa
Making fish tacos with mango salsa is like throwing a little fiesta right in your kitchen—no mariachi band required. First things first, preheat your oven to a sizzling 500°F. Yeah, that’s hot, but we need it to get that tilapia nice and crispy.
While that’s heating up, let’s plunge into making the salsa. Grab that 1 ripe, firm mango and chop it up into small pieces. Toss it into a big bowl along with 1/2 cup of halved grape tomatoes, 1/2 cup of diced cucumber, 1/4 cup of minced red onion, and 1 tablespoon of minced jalapeno. Add in 1 teaspoon of sugar, 1/4 teaspoon of cumin, and the juice from 1 lime. Give it a good stir and let it sit for about 10 minutes to let those flavors mingle—like old friends catching up over coffee.
Just before serving, fold in 1 sliced avocado and a sprinkle of fresh cilantro.
Now, onto the star of the show—our tilapia fillets. Take 4 (4-ounce) fresh tilapia fillets and marinate them in some lime juice for about 10 minutes. While they soak in that zesty goodness, mix up your dredging station with 3 tablespoons of all-purpose flour, 3 tablespoons of yellow cornmeal, 1 teaspoon of chili powder, 1 teaspoon of kosher salt, and a pinch of cayenne pepper.
Once the fish is ready, coat each fillet in this mixture, making sure every nook and cranny is covered. Now, it’s time to get those pans hot. Place a baking sheet on each oven rack and let them heat up for about 5 minutes. Carefully take one out, give it a spritz with nonstick spray, and lay the fillets on it.
Pop them in the oven on the top rack for about 5 minutes, then flip the fish and let it roast for another 3-4 minutes. While that’s happening, don’t forget your corn tortillas. Give them a quick spray and pop them on the second hot baking sheet to toast for 2-3 minutes until they’re just right—crispy around the edges but still soft in the middle.
Once everything is done, it’s time to assemble your tacos. Load up those toasted tortillas with some of your shredded napa cabbage, a piece of the perfectly cooked fish, a generous scoop of your mango salsa, and a drizzle of that creamy chipotle sauce you whipped up earlier.
That’s it! You’ve got yourself a plate full of vibrant, delicious fish tacos that are sure to impress. And if you happen to make a mess while assembling, well, that just means you’re having a good time in the kitchen. Enjoy every bite, because you’ve earned it.
Fish Tacos With Mango Salsa Substitutions & Variations
If you’re looking to mix things up with your fish tacos, there are plenty of substitutions and variations to keep your taste buds excited.
You can swap tilapia for other fish like mahi-mahi or shrimp for a different flavor. Instead of mango, try pineapple or peach for the salsa. If you want a bit more heat, add diced serrano peppers.
For the creamy sauce, Greek yogurt works great instead of mayonnaise. And if you’re avoiding gluten, corn tortillas are a fantastic alternative.
Don’t hesitate to experiment with herbs like mint or basil for a fresh twist! Enjoy the creativity!
Additional Tips & Notes
To elevate your fish tacos, consider preparing the ingredients in advance. I often chop the mango, tomatoes, and cucumber earlier in the day, letting the salsa flavors meld in the fridge.
If you’re short on time, store-bought mango salsa works too! For a spicy kick, adjust the jalapeño to your taste.
I recommend using fresh corn tortillas for the best texture, but flour tortillas can work in a pinch. And don’t skip the creamy chipotle sauce; it adds a fantastic depth.
Finally, feel free to experiment with different fish, like cod or mahi-mahi, for a delightful twist!