With summer right around the corner I am craving these Fish Tacos with Mango Salsa more than ever! There’s something about this combination that screams summer nights outside with a margarita in my hand, extra salt. A sunny 80 degree day with my shades on is just about what I need in my life. This dish makes me think I’m at the beach with sand between my toes. We hope it gives you that same feeling too!
Tilapia Fish Tacos
- 4 tilapia fillets
- 3 tbsp olive oil
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp salt
- 2 tsp pepper
- 8 corn tortillas
- 2 limes sliced
- On a pan or in a bowl drizzle half of the olive oil over tilapia
- Add cumin, chili powder, salt, and pepper to tilapia and coat evenly
- In a frying pan add the other half of the olive oil and bring to medium heat
- Add fillets and cook 5 minutes on each side
- Remove tilapia from pan and place on a paper towel to remove a little of the oil
- While the tilapia is resting either fry tortillas in oil or char over your stoves open flame until browning
- Shred tilapia and place in tortilla, squeeze a lime over the the taco and top with mango salsa
- 1 mango peeled and chopped
- ¼ cup red onion chopped
- ½ jalapeno chopped
- ¼ cup tomatoes seeds removed
- ¼ cup cilantro chopped
- 2 limes squeezed
- Peel and chop mango into cubes, place in bowl
- Chop red onion, jalapeño, tomato, and cilantro. Add to bowl with mango
- Sprinkle salt, pepper, and lime juice to the bowl and mix well
- Serve with tacos or your favorite chips
We love both of these recipes mixed together on some corn tortillas. When we make the mango salsa, we usually double the recipe so we can have some chips and mango salsa while we cook. The golden rule is to make the salsa at least an hour before you want to eat it so the lime juice has a chance to do its work. Then grab that bag of corn chips and dig in! I mean who doesn’t eat a snack while they cook.
But don’t eat all the salsa otherwise you can’t use it for these Fish Tacos with Mango Salsa! It happens to the best of us though. Maybe make some of our guacamole as well if you’re still in the taco mood and snack on that. Even top the guac on top of the tacos, extra lime juice too!
Any white fish will due for this dish but we prefer the tilapia and keep the fish fairly plain. The flavor is really from the salsa on this one. Now a mahi mahi taco, definitely spice that up a bit more! We pan fried this as tilapia tends to pull apart very easily. However if you have a grill pan such as this one, go for it! Add it to the grill so you can get that smokey flavor.
From our kitchen to your, cheers!