Fish Tacos with Mango Salsa
Crispy, pan-seared fish tucked into warm corn tortillas and topped with a vibrant, sweet-and-spicy mango salsa. A fresh and zesty taste of summer, perfect for a quick weeknight dinner.
For 4 servings
6 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Mango Salsa: In a medium bowl, combine the diced mango, finely diced red onion, chopped cilantro, and jalapeño. Add 2 tablespoons of lime juice and 1/4 teaspoon of salt. Gently toss to combine. Set aside for at least 15 minutes to allow the flavors to meld.
- 2
Step 2
- a.Prepare the Lime Crema: In a small bowl, whisk together the sour cream, the remaining 1 tablespoon of lime juice, and 1/4 teaspoon of salt until smooth and pourable. If it's too thick, you can add a teaspoon of water. Set aside.
- 3
Step 3
- a.Season the Fish: Pat the cod fillets completely dry with paper towels and cut them into 2-inch wide strips. In a separate small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, the remaining 1/2 teaspoon of salt, and black pepper. Sprinkle this spice blend evenly over all sides of the fish pieces.
- 4
Step 4
- a.Cook the Fish: Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat. Once the oil shimmers, carefully place the seasoned fish pieces in the pan, ensuring not to overcrowd it (cook in batches if needed). Sear for 2-3 minutes per side, until golden brown, opaque, and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- 5
Warm the Tortillas: While the fish cooks, warm the corn tortillas
- a.You can do this in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds until soft and pliable.
- 6
Step 6
- a.Assemble and Serve: To assemble the tacos, place a few pieces of cooked fish onto each warm tortilla. Top with a generous spoonful of mango salsa, a drizzle of lime crema, and a sprinkle of shredded cabbage for crunch. Serve immediately with extra lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best sear, ensure your fish is very dry and the pan is hot before adding the fish.
- 2Don't overmix the salsa, as it can make the mango mushy. A gentle toss is all that's needed.
- 3For an extra layer of flavor, lightly char the corn tortillas over an open gas flame using tongs.
- 4If you prefer a creamier texture, you can add half a diced avocado to the mango salsa just before serving.
- 5The lime crema can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
Adapt it for your goals.
Protein Swap
This recipe works wonderfully with shrimp or scallops. Adjust cooking time accordingly (shrimp will cook faster).
Spicier VersionSpicier Version
For more heat, leave the seeds in the jalapeño, add a finely diced serrano pepper to the salsa, or add 1/4 teaspoon of cayenne pepper to the fish spice rub.
Different SalsaDifferent Salsa
If mangoes are not in season, try a pineapple salsa or a classic pico de gallo.
Dairy FreeDairy-Free
To make this dairy-free, use a dairy-free sour cream alternative or a cashew-based crema for the topping.
Why this is on our healthy list.
Excellent Source of Lean Protein
Cod is a high-quality, low-fat protein that is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Rich in Omega-3 Fatty Acids
Fish like cod provide beneficial omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Boosts Immunity
The mango, lime juice, and cilantro in the salsa are packed with Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect cells from damage.
Promotes Healthy Digestion
With fiber from the mango, onion, and optional cabbage, these tacos can aid in digestion and promote a healthy gut microbiome.
Frequently asked questions
A serving of two fish tacos with mango salsa and lime crema contains approximately 450-550 calories, depending on the size of the tortillas and the exact amount of toppings used. This is an estimate and can vary.