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    TaraTeaspoon » Recipes » Seafood

    Fish Tacos with Mango Salsa

    Published: Feb 8, 2018 · Updated: Aug 14, 2022 by Tara Teaspoon · This page contains affiliate and sponsored links. See my full disclosure

    Jump to Recipe Pin Recipe
    fish tacos with mango and avocado salsa pin
    fish tacos with mango pin
    fish tacos with mango and avocado salsa pin

    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!


    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.

    fish tacos with mango and avocado salsa on a blue table

    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.

    fish tacos with mango and avocado salsa close up

    Mangos Are The Best

    Mangos add a juicy, sweet peachy-orange flavor 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!

    📖 Recipe

    fish tacos with mango and avocado salsa on a blue table

    Fish Tacos with Mango and Avocado Salsa

    Tara Teaspoon
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Work Time 25 minutes mins
    Cook Time 20 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Servings 4 servings

    Ingredients
      

    • 1 mango (peeled, pitted and cut into ⅓-inch cubes)
    • 1 firm-ripe avocado (peeled, pitted and cut into ⅓-inch cubes)
    • 2 scallions (white and green parts thinly sliced)
    • ½ cup chopped fresh cilantro
    • 2 tablespoon fresh lime juice (plus wedges for serving)
    • 1¾ teaspoon kosher salt
    • 3 tablespoon cornmeal
    • 1 teaspoon cumin
    • 1 teaspoon chili powder
    • 1 lb white fish (such as halibut or flounder, skin and bones discarded, cut into ¾-inch cubes)
    • 4 tablespoon canola oil
    • 16 (6-inch) corn tortillas
    • 2 jalapeños (halved, ribs and seeds discarded, thinly sliced)
    • Hot sauce (optional)

    Instructions
     

    • For salsa: place mango, avocado, scallion, cilantro, juice and ½ teaspoon salt in a bowl; toss gently. Set aside.
    • Combine cornmeal, cumin, chili powder and remaining 1¼ teaspoon salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.
    • Using 2 tablespoons oil, lightly brush onto one side of each tortilla. Heat a large nonstick skillet over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.
    • Heat remaining 2 tablespoons oil in same skillet. Add jalapeño and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges and hot sauce, if desired.

    Notes

    The cornmeal forms a delicious crispy coating. Fish cooks so quickly, you only need to cook it a few minutes in a hot skillet.

    Nutrition

    Calories: 603kcalCarbohydrates: 64gProtein: 31gFat: 27gSaturated Fat: 3gCholesterol: 56mgSodium: 1141mgPotassium: 939mgFiber: 11gSugar: 7gVitamin A: 990IUVitamin C: 32.3mgCalcium: 115mgIron: 3mg
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    Tara Teaspoon

    I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!

    More about Tara

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

    Comments

      5 from 1 vote

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    1. Noelle Lynne says

      February 08, 2018 at 1:58 pm

      I LOVE mangos and love the idea of adding them to a taco! I am vegetarian so I am going to substitute the fish for tofu 🙂 thank you so much for the wonderful ideas!

      Reply
      • Tara says

        February 09, 2018 at 3:31 pm

        A tofu swap would be great! Absolutely delish!

        Reply
    2. Shauna says

      February 08, 2018 at 3:22 pm

      What a healthy meal idea! This screams summer to me, so it would be the perfect meal to serve for a dinner party or just a family dinner. I personally don't eat fish, but I know a lot of people who would love this!

      Reply
      • Tara says

        February 09, 2018 at 3:31 pm

        Summer would be a great time to eat this! My friend said it's a weekly staple in CA. Probably if we lived there it would be year round in our heads!

        Reply
    3. Christine says

      February 08, 2018 at 4:05 pm

      Yum!!! These sound delicious and healthy! I have been trying new recipes. This is on my list! Thanks for sharing! Your photos are perfect too!

      Reply
      • Tara says

        February 09, 2018 at 3:32 pm

        Ohh good! I know you'll love it!

        Reply
    4. Cristine says

      February 09, 2018 at 12:19 pm

      I live fish tacos. I like to add a bit more heat to the salsa to balance the sweetness of the mango

      Reply
      • Tara says

        February 09, 2018 at 3:32 pm

        Great idea. I think I'm a light-weight!!

        Reply
    5. Karen says

      February 09, 2018 at 9:43 pm

      These look so delicious! Totally trying these out

      Reply
      • Tara says

        February 13, 2018 at 10:14 am

        They are seriously tasty! enjoy!

        Reply
    6. All She Things says

      February 10, 2018 at 1:58 am

      I love mango salsa! I just got mangoes to make some salsa and tacos over the weekend. Going to use your recipe!

      - http://www.allshethings.com

      Reply
      • Tara says

        February 13, 2018 at 10:15 am

        Nice! Oh I'm glad. Perfect timing.

        Reply
    7. Marlee says

      February 10, 2018 at 6:03 pm

      OMG I LOVE FISH TACOS!!! And I totally appreciate a fruity salsa to go with them! Wonderful job!

      Reply
      • Tara says

        February 13, 2018 at 10:16 am

        Ahh thanks Marlee! I love that combo of a fruit salsa with fish.

        Reply
    8. Mary Bench says

      July 18, 2018 at 1:10 pm

      These look divine! I love the idea of mango paired with fish!

      Reply

    Hi, I'm Tara Teaspoon!

    I’ve been sharing my original ideas for years. What began as a passion, turned into a publishing career as Food Editor at Martha Stewart Living and Ladies’ Home Journal magazines.

    Now I write cookbooks, and share delicious recipes and expert cooking tips with you here! Thanks for stopping by Tara Teaspoon!

    More about me →

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