Delicious fish tacos with mango salsa

The key to this recipe is seasoning the fish well without overpowering its flavor, and preparing a mango salsa that combines the sweetness of the fruit, the acidity of the lime or lemon, and the aroma of cilantro. The result is a fresh, colorful, and easy-to-prepare taco, especially appealing on hot days.

Fish taco recipe with mango salsa

• Easy
• 385 Kcal

For fish

• 600g of white fish fillet (cod, tilapia, hake or sole)
• 1 teaspoon of ground cumin
• 1 teaspoon of sweet paprika
• 1/2 teaspoon of garlic powder
• Salt and black pepper to taste.
• 2 tablespoons of olive or vegetable oil

For the mango salsa

• 2 ripe but firm mangoes, Ataulfo ​​or Kent variety, cut into small cubes
• 1/2 finely chopped red onion
• 1 jalapeño pepper, seeded and chopped (optional)
• 1/4 cup chopped fresh cilantro
• The juice of 2 limes or green lemons.
• 1 pinch of salt

For assembly

• 12 to 16 small corn tortillas
• 1 cup of finely shredded red or white cabbage
• 1 sliced ​​avocado
• Additional lime wedges for serving.
• Prepare the salsa by mixing the diced mango, red onion, cilantro, jalapeño, and lime juice in a bowl. Add a pinch of salt, stir gently so as not to break up the mango, and let it sit at room temperature while you cook the fish.
• Pat the fish fillets dry with paper towels to remove excess moisture. This step is essential to ensure the fish browns properly and doesn't steam.
• In a small bowl, combine the cumin, paprika, garlic powder, salt, and pepper. Sprinkle this mixture onto both sides of the fish fillets, pressing lightly to adhere.
• Heat two tablespoons of oil in a large skillet over medium-high heat. When the oil is hot but not smoking, place the fish fillets in the skillet.
• Cook the fish for 3 or 4 minutes on each side. Avoid moving it constantly; only turn it over once when you see that the edges are opaque and golden brown.
• Remove the fish from the pan and place it on a plate. Use a fork to flake it into large pieces, suitable for the size of a taco.
• Heat the corn tortillas on a griddle or dry skillet until they are soft and slightly puffed up.
• Place two tortillas (one on top of the other for strength) and add a base of shredded cabbage. Top with a generous portion of fish, a slice of avocado, and finish with two tablespoons of mango salsa.

Alternative cooking methods

If you don't want to use a frying pan, you can prepare the fish in these two additional ways to vary the texture:

In the oven: Preheat the oven to 200°C (400°F). Place the seasoned fillets on a baking tray lined with baking paper and drizzle with a little oil. Bake for 10 to 12 minutes. For a crispier finish, turn on the grill function for the last 2 minutes.

Ensenada-style fried fish: Coat the fish pieces in a mixture of flour, salt, pepper, and cold beer. Fry in plenty of hot oil at 180°C until the coating is golden brown and crispy. This version is heavier but very traditional.

Tips for delicious fish and mango tacos

• To choose the perfect mango, gently press the fruit near the stem. It should yield slightly but still feel firm. If it's too soft, it will turn to mush when blended into the sauce; if it's too hard, it won't have enough sweetness. Aim for something in between, unless you intentionally want them to be firmer or sweeter.
• If you notice the mango salsa released a lot of liquid while resting, drain it slightly before assembling the tacos. This will prevent the moisture from breaking the corn tortillas.
• To prevent the fish from breaking when you turn it in the pan, make sure the surface is well sealed before attempting to move it. Use a wide, thin spatula.
• If you want an extra touch of flavor, you can quickly fry the tortillas in a pan with just a few drops of oil. If you add more oil, they might end up being toasted instead of tacos, which isn't a bad idea either.

What to serve with this dish

• Refried beans: They add a creamy texture and extra protein to the menu.
• Tortilla chips with guacamole: To add a crunchy element while enjoying your tacos.
• Hot sauce: If you like it spicy, go ahead, add as much as you want.

How to store and reheat this dish

Cooked fish will keep for up to two days. Mango salsa is best consumed within the first 24 hours, as the fruit begins to soften due to the lime's acidity.

To reheat fish without it drying out, use a pan over low heat with a teaspoon of water or oil and cover the container so that the steam rehydrates it.

Tortillas should always be heated at the time of eating.

Which mango variety is best for salsa?

The Ataulfo ​​variety is excellent because it has a sweet, fiberless pulp, making it easy to cut into clean cubes. The Kent mango also works well because of its firmness, allowing the salsa to maintain its texture even after standing.

How do I prevent the moisture from the sauce from breaking the tortilla?

The main trick is to use two corn tortillas and drain off any excess salsa before serving. You can also lightly sear the tortillas in a pan with a little oil to make them more resistant to moisture.

Which white fish is the most recommended?

Any firm-fleshed, mild-flavored fish will work. Tilapia is inexpensive and easy to find, but fresh cod or hake offer a more elegant texture that flakes perfectly for tacos.

Can I use frozen mango for this recipe?

It's not recommended for fresh salsa, as the mango loses its firm texture and becomes too soft when thawed. It's best to wait until the fruit is in season or substitute fresh pineapple if you can't find good quality mango.

How to get fish crispy in the oven?

Dry the fish thoroughly before seasoning and place it on a wire rack over the baking tray to allow air to circulate underneath. A final touch under the grill at full power for 120 seconds will give it that golden color without overcooking the inside.