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To make mango salsa fish tacos, gather these fresh and tasty ingredients: - Fish Options: tilapia, cod, or halibut - Spices: chili powder, cumin, garlic powder - Fresh Produce: mango, red onion, jalapeño, cilantro, lime, avocado - Tortillas: corn tortillas - Seasoning: salt and pepper You will need one pound of firm white fish. This fish should be cut into one-inch pieces. I like to use tilapia because it cooks quickly and has a mild flavor. Cod and halibut are also great choices. For spices, you will need chili powder, cumin, and garlic powder. These spices add a warm, savory taste to the fish. Make sure to season the fish well with salt and pepper, too. Next, let’s talk about the fresh produce. A ripe mango brings sweetness to the salsa. You want it diced into small pieces. The red onion adds a nice crunch, while the jalapeño gives a little heat. Don’t forget the fresh cilantro for a burst of flavor. Lastly, a squeeze of lime juice brightens everything up. Avocado slices make the tacos creamy and rich. For the tortillas, I recommend using corn tortillas. They have a great texture and flavor. These will hold all your yummy fillings together. Gather these ingredients, and you are ready to make a delicious meal! Marinating the Fish with Spices To start, take your fish and cut it into 1-inch pieces. In a bowl, mix the fish with 2 tablespoons of olive oil. Add 1 teaspoon of chili powder, 1 teaspoon of cumin, and ½ teaspoon of garlic powder. Season with salt and pepper to taste. Toss everything together until each piece is coated well. Let the fish sit for about 10 minutes to soak up those great flavors. Cooking Techniques for Better Flavor Preheat a skillet over medium-high heat. Once hot, add the seasoned fish in a single layer. Cook for 3 to 4 minutes on each side. The fish should be golden and flake easily with a fork when done. Remove it from the heat and set it aside. This method keeps the fish juicy and full of flavor. Ingredients Mixing Guidelines For the mango salsa, take 1 ripe mango and dice it. Then, chop ½ a red onion and 1 small jalapeño after removing the seeds. In a bowl, combine the mango, onion, jalapeño, and ¼ cup of fresh cilantro. Squeeze in the juice of 1 lime for a zesty kick. Gently mix everything together and add a pinch of salt to taste. Tips for Achieving the Right Texture Mix the salsa carefully to keep the mango pieces intact. You want a nice balance of crunch from the onion and jalapeño, with the softness of the mango. Let the salsa sit for a few minutes to allow the flavors to blend. Warming Tortillas: Best Practices To warm the corn tortillas, you can use a dry skillet over medium heat. Cook each tortilla for about 30 seconds on each side until they are soft and warm. Alternatively, you can microwave them for about 15 seconds. This step makes the tortillas easier to fold. Layering Fish and Salsa Now, it’s time to build your tacos. Place a spoonful of the cooked fish on each warm tortilla. Top it with a generous amount of mango salsa. Add a few slices of avocado for creaminess. Enjoy these vibrant tacos right away for the best taste! To make sure your fish is perfect, look for a few signs. The fish should turn opaque and flake easily with a fork. This usually takes about 3-4 minutes per side on medium-high heat. If the fish looks dry or hard, you may have overcooked it. You can add more flavor to your fish tacos with a few extras. Try mixing in some lime zest for a fresh twist. You can also add diced bell peppers or corn to the salsa. A pinch of smoked paprika can give the fish a nice kick. Feel free to adjust spices to match your taste! These tacos pair well with simple sides. Serve with a fresh green salad or tortilla chips and salsa. For drinks, a light beer or a refreshing limeade works great. You can also try a chilled white wine to enhance the meal. Enjoy your delicious tacos with friends and family! {{image_2}} You can switch up the fish in these tacos. Chicken works great if you prefer poultry. Shrimp is another tasty choice. If you want a plant-based option, try tofu or tempeh. Just season them like the fish. Each protein brings its own flavor and texture. Adjust the cooking time based on what you choose. Mango salsa can be fun to change. You can add other fruits like pineapple or peaches for sweetness. Try adding bell peppers for a crunch. Even diced tomatoes can enhance the mix. Each fruit or veggie adds unique taste and texture. Feel free to experiment based on what you have. This keeps the salsa fresh and exciting. When it comes to tortillas, corn is classic. But flour tortillas can be softer and chewier. If you want to cut carbs, use lettuce wraps. You can also find low-carb tortillas at many stores. Each type offers a different experience. Choose what you enjoy most or what fits your diet. Store leftover fish tacos in an airtight container. Make sure to separate the fish from the tortillas and salsa. This keeps everything fresh. Place the fish in the fridge within two hours of cooking. It will stay good for up to three days. For mango salsa, use a clean, airtight container. Keep it in the fridge for up to four days. Always check for freshness before using. If you see any signs of spoilage, it’s best to toss it. If you want to keep it longer, you can freeze it. Just make sure to leave some space in the container since it can expand. When reheating, avoid using the microwave alone. It can make the fish tough. Instead, try these methods: - Skillet: Heat a small amount of oil in a pan. Add the fish and cook on medium heat until warmed through. - Oven: Place the fish on a baking sheet. Heat in a preheated oven at 350°F until hot, about 10 minutes. These methods help restore the fish's texture while keeping it moist. Enjoy your tasty fish tacos again! Yes, you can use frozen fish for these tacos. Just make sure to thaw it first. To thaw, place the fish in the fridge overnight. If you're short on time, you can also use the cold-water method. Submerge the sealed fish in cold water for about 30 minutes. After thawing, pat it dry with a paper towel. This helps the spices stick better when you cook it. Cook the fish just like fresh, aiming for 3-4 minutes on each side. The spice level of the mango salsa can vary. It mainly depends on the jalapeño you use. If you want it mild, remove all the seeds and membranes. For more heat, leave some of the seeds in. You can also add more jalapeño or a pinch of cayenne pepper to boost the spice. Taste the salsa as you mix it, and adjust to your liking. This way, you can find the perfect balance for your palate. Making this recipe gluten-free is simple. Use corn tortillas instead of flour tortillas, as they are naturally gluten-free. Check the labels on the spices to ensure they are gluten-free. Most spices are safe, but some blends may contain gluten. You can also replace any soy sauce with tamari, which is gluten-free. With these swaps, you can enjoy delicious fish tacos without worry. We covered how to make delicious fish tacos from scratch. You learned about the key ingredients and steps for marinating fish, making mango salsa, and assembling the tacos. I shared tips to perfect your cooking times and suggested ways to customize the dish. Remember, you can mix and match proteins and salsas to create your own twist. With proper storage and reheating, you can enjoy these tacos later. Dive into this meal as a fun family dish or a tasty treat for friends!

Mango Salsa Fish Tacos

Dive into the deliciousness of Mango Salsa Fish Tacos! These vibrant tacos feature perfectly seasoned white fish topped with a fresh, zesty mango salsa that's sure to please your taste buds. Quick to make in just 30 minutes, this recipe is perfect for a weeknight dinner or a fun gathering. Ready to impress your family and friends? Click through to discover the full recipe and elevate your taco night!
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Ingredients
  

1 lb firm white fish (tilapia, cod, or halibut), cut into 1-inch pieces

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

Salt and pepper to taste

8 corn tortillas

1 ripe mango, diced

½ red onion, finely chopped

1 small jalapeño, deseeded and finely chopped

¼ cup fresh cilantro, chopped

Juice of 1 lime

1 avocado, sliced

Instructions
 

In a bowl, combine the fish pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Toss to coat the fish evenly in the spices.

    Preheat a skillet over medium-high heat. Add the seasoned fish and cook for about 3-4 minutes per side or until the fish is cooked through and flakes easily with a fork. Remove from heat.

      In the meantime, prepare the mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice in a separate bowl. Mix gently and season with a little salt to taste.

        Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

          To assemble the tacos, place a spoonful of the cooked fish on each tortilla, then top with a generous amount of mango salsa and a few slices of avocado.

            Serve the tacos immediately, garnished with extra cilantro if desired.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4