Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa bring the Mexican Baja Peninsula to the dinner table. Easy and fresh, they’re a great meal for taco Tuesday, or any day!

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Make your own quick salsa, and not just any typical salsa – one with fresh fruit and creamy avocados. These fish tacos wrap all the good things right in your tortillas.

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Fish Taco History

Tacos were in Mexico before Spanish hit land. Traditionally the indigenous people filled tacos with small fish. I have some Carnitas tacos that I make in the slow cooker that are delish. I even have a taco recipe I fill with corn and chorizo, mmm! This is the first fish taco I’m sharing! Fish and shrimp are modern popular fillings for these out-of-hand meals. Tacos de camarones, or shrimp tacos, and fin fish tacos hail from the Baja California state of Mexico. Right there below San Diego.

These fish tacos with mango and avocado salsa aren’t battered and fried. Find out what the spicy, crunchy coating is!

Typical fish tacos get a topping of cabbage, or a coleslaw, often avocados and pico de gallo. I think fruit salsas are also super grand on fish tacos. I made mine with fresh mangos, ripe avocado, scallions and cilantro, with a splash of fresh lime juice.

Mangos Are The Best

Mangos add a juicy, sweet peachy-orange flavory to a fruit salsa. With the creamy avocado, lime and scallions it’s a really nice balance with spice and fish. I love that mango is so versatile. I use it in my desserts all the time, like my Coconut Mango Pie (to die for!) and the Mango and Raspberry Icebox Cake. But it really is lovely with spicy foods, grilled meats and especially fish. Ever wondered how to pick the perfect mango?

How to pick and ripen fresh mangos:

• • • Color isn’t always the best indicator of ripeness. Completely green mangos are often fully ripe.
    • Ripe mangos give a bit with a squeeze, and smell fruity and sweet near the stem.
    • Keep unripe mangos at room temperature for a few days to ripen. Ripe mangos should be kept in the fridge.
    • Whole, ripe mangos will keep about 5 days in the fridge.
    • Peeled and cut mangos can be kept in an airtight container in the fridge for several days or frozen for 3 to 4 months.

Fish Prep

Often the white fish in tacos is battered and fried. My plan was to keep these simple, and on the healthy side (like athletes preparing for those winter games!). Coat the fish with a spicy cornmeal mix, then sauté it with jalapeños. It forms a delicious crispy coating. Fish cooks so quickly, you only need to cook it a few minutes in a hot skillet.

I use whatever is fresh and priced right as far as the fish goes. All kinds of white fish will work here. I love halibut, flounder works, even tilapia. Yes, you can absolutely use frozen fish! If you buy it frozen, great, just let it thaw in the fridge and use it. It’s even easier to cut into pieces when it’s slightly frozen! Most of our fish has been flash frozen on the boat to get to us in the best way possible.

I like using a nonstick skillet to cook the tortillas and fish. These pans are non teflon, have a ceramic coating, and are easy to clean. The kids can even clean up! These fish tacos with mango and avocado salsa only take 45 minutes to make. And just a few minutes to devour!

Make sure to squeeze extra lime on each bite!

I’m celebrating all things international this month during the 2018 Winter Games with some of my food blogger friends. Be sure to click over  and enter the Instagram giveaway! You have the chance to win.

Prizes include a JK Adams Walnut Whitewashed Cheese Board, Emile Henry Baking Dish Set, Kuhn Rikon Colori Culinary Knife Set, Silpat Classics Mat Set, Joseph Joseph Nesting Bowl Set, Cuisinart Belgian Waffle Maker, Kerrygold Butter and Cheese Package, and a Breville Thermal Pro 5 qt. Saute Pan. You could win one!

Be sure to check out these other great international recipes from some of my fellow food bloggers who are also participating in the Food Blogger Winter Games event, posting delicious recipes that are internationally inspired!  Share a recipe on Instagram you made from another culture using the hashtag #foodbloggerwintergames while you are at it!

Argentina –Authentic Chimichurri Sauce over Pork Chops
Greece –Mediterranean 7 layer dip
Sweden –Swedish Red Beet Salad

Photograph by Kate Sears, Recipe Tara Bench. Originally published LHJ Aug 2007.