Mmmmmm my favorite Easy Fish Tacos with Mango Salsa are so fresh, so light, and so packed with flavor that you’ll be making them all summer!
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How To Make Easy Fish Tacos with Mango Salsa:
These tacos are really simple and quick to make. You can use any mild flaky white fish you prefer. My favorite fish for this recipe is halibut, but cod comes in a very close second. To get a bit of a “crispy on the outside/tender on the inside” result, I slice the fish about one inch thick, dredge in flour and seasonings and then fry it up in a hot pan with olive oil in just 3-4 minutes!
LET’S TALK FISH Y’ALL!
1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.
2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.
3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.
Need a side dish?
Try my Cilantro Lime Rice. You’ll already have the cilantro!
The Recipe: Easy Fish Tacos with Mango Salsa
A crispy fish taco with a little kick provided by sweet mango salsa!
- 2 ripe mangos, peeled and diced
- 1/4 cup red onion, diced small
- 1/2 cup bell pepper, diced
- 1 tablespoon cilantro, chopped (more for garnish if desired)
- juice of one small lime
- 1-1 1/2 tablespoons jalapeño pepper, seeds removed and minced finely (use can use less or more, to taste)
- sea salt, to taste
- 1 1/2 pounds halibut or cod, skin removed, cut into 1" strips
- 1-2 tablespoons olive oil
- 1/3 cup flour
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1 cup cotija cheese, crumbled (optional)
- 8 small corn or flour tortillas (we actually love almond flour tortillas)
For salsa: Combine all ingredients except chili and toss. Add jalapeño pepper q 1/2 tablespoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.
Cut fish into 1" strips. Place flour and all spices into a shallow dish, whisk. Dredge fish strips into mixture so all sides are lightly covered.
Place large frying pan on high heat. When frying pan is really hot, add olive oil. Turn heat to medium/high. Allow olive oil to get hot but not smoking. Add fish strips cooking until each side is golden, 2-3 minutes a side at most! White fish cooks very quickly.
Heat tortillas, if desired. Add fish to each tortilla and top with salsa and Cotija cheese (optional) Enjoy!
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