Description
Fish tacos with mango salsa are the bright, tropical taco that makes you feel like you are eating on a beach in Baja. Seasoned white fish pan-fried until flaky, tucked into corn tortillas with a fresh mango-jalapeño salsa and a drizzle of lime crema. Light, vibrant, and completely addictive.
Ingredients
Units
Scale
- 1 1/2 lbs cod or mahi-mahi fillets
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
- 8 corn tortillas, warmed
- 2 cups shredded purple cabbage
- 1 ripe mango, diced
- 1/2 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup sour cream
- Juice of 1 lime
- 1 teaspoon kosher salt
Instructions
- Make the mango salsa: combine the mango, bell pepper, onion, jalapeño, cilantro, and juice of 2 limes. Season with a pinch of salt. Let sit while you cook the fish.
- Make the lime crema: mix sour cream with the juice of 1 lime and a pinch of salt.
- Season the fish with chili powder, cumin, garlic powder, and salt.
- Heat olive oil in a skillet over medium-high heat. Cook the fish 3 to 4 minutes per side until flaky and cooked through. Break into large chunks.
- Assemble the tacos: warmed tortillas, shredded cabbage, fish, mango salsa, and a drizzle of lime crema.
Notes
- Cod is the classic choice for fish tacos — it is firm enough to handle the skillet and flakes into beautiful pieces.
- The purple cabbage is not just garnish — its crunch contrasts the soft fish and adds color that makes the tacos look as good as they taste.
- Make the mango salsa first and let it sit — the flavors meld and the juices release while you cook the fish.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 14
- Sodium: 720
- Fat: 12
- Carbohydrates: 38
- Fiber: 4
- Protein: 32
- Cholesterol: 65