Tacos de Pescado con Salsa de Mango

Tacos de Pescado con Salsa de Mango ingredients

• 1 large, diced ripe mango
• 0.25 small, finely diced red onion
• 0.5 small, seeded and minced jalapeño
• 0.25 cup, chopped cilantro
• 1 tbsp lime juice
• 0.25 tsp salt
• 1.5 lbs cod or tilapia fillets
• 1 tbsp chili powder
• 1 tsp cumin
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp olive oil
• 12 small corn tortillas
• 2 cups, shredded cabbage
• 0.5 cup crema mexicana or sour cream
• 4 lime wedges

Watch how to make Tacos de Pescado con Salsa de Mango

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Tacos de Pescado con Salsa de Mango

1. Prepare the Mango Salsa: In a medium bowl, combine the diced 1 large ripe mango, 1/4 small finely diced red onion, 1/2 small seeded and minced jalapeño, 1/4 cup chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir gently to combine, then set aside for the flavors to meld.
2. Prepare the fish: Pat the 1.5 lbs cod or tilapia fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper.
3. Evenly sprinkle the spice mixture over both sides of the fish fillets, gently pressing to adhere the seasoning.
4. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, carefully add the seasoned fish fillets to the pan.
5. Cook the fish for 3-5 minutes per side, depending on thickness, until it is opaque throughout and flakes easily with a fork. Be careful not to overcook. Remove the fish from the skillet and let it rest for a few minutes on a plate.
6. Warm the tortillas: While the fish rests, heat the 12 small corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them directly on a dry skillet or comal over medium heat for 15-20 seconds per side until pliable and lightly toasted.
7. Flake the cooked fish into bite-sized pieces using a fork.
8. Assemble the tacos: For each taco, place a warmed tortilla on your serving plate. Add a generous portion of shredded 2 cups cabbage, followed by the flaked fish.
9. Spoon a dollop of mango salsa over the fish. Drizzle with crema mexicana or sour cream, and serve immediately with extra lime wedges on the side for squeezing.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.