Fish Tacos with Mango Salsa Recipe

White fish fillets: Mild and flaky fish like tilapia or cod, perfect for absorbing the spices.

Olive oil: Used for cooking the fish, adding a subtle richness.

Chili powder: Adds a warm, smoky flavor to the fish.

Cumin: Provides an earthy, slightly nutty taste.

Garlic powder: Enhances the overall flavor with a hint of garlic.

Salt: Essential for seasoning both the fish and the salsa.

Mango: Adds sweetness and a tropical flair to the salsa.

Red onion: Provides a sharp, tangy bite to the salsa.

Jalapeño: Adds heat and a bit of spice to the salsa.

Cilantro: Fresh herb that adds a burst of flavor and color.

Lime juice: Adds acidity and brightness to the salsa.

Corn tortillas: Traditional base for the tacos, offering a slightly sweet and earthy flavor.

Shredded cabbage: Adds crunch and freshness to the tacos.

Sour cream: Provides a creamy, tangy contrast to the other ingredients.

Lime wedges: For squeezing over the tacos, adding extra zing.

When preparing the fish fillets, make sure to pat them dry with a paper towel before applying the spice rub. This helps the spices adhere better and creates a more flavorful crust when cooking. Additionally, when cooking the fish, avoid overcrowding the skillet to ensure even cooking and a nice sear. For the mango salsa, finely dice the red onion and jalapeño to ensure a balanced distribution of flavors in each bite.

• white fish fillets - Substitute with chicken breast: If you prefer poultry or have a fish allergy, chicken breast can be a good alternative. Cook it similarly by seasoning and grilling or pan-frying.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a suitable replacement for olive oil in cooking.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild heat, making it a good alternative to chili powder.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is unavailable.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a bit of moisture.

• diced mango - Substitute with pineapple: Pineapple has a similar sweetness and acidity, making it a great alternative to mango in the salsa.

• diced red onion - Substitute with green onions: Green onions offer a milder flavor and can be used in place of red onions in the salsa.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but can be used similarly to jalapeños.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, slightly bitter flavor that can replace cilantro if you don't like its taste.

• lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and can be used in place of lime juice.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and can be used if you prefer their texture or flavor.

• shredded cabbage - Substitute with lettuce: Lettuce can provide a similar crunch and freshness to the tacos.

• sour cream - Substitute with Greek yogurt: Greek yogurt has a similar creamy texture and tangy flavor, making it a healthier alternative to sour cream.

• lime wedges - Substitute with lemon wedges: Lemon wedges can provide a similar burst of acidity when squeezed over the tacos.

• Allow the cooked fish fillets to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled fish in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 2 days.
• For the mango salsa, store it separately in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
• If you have leftover corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. Store at room temperature for up to 2 days.
• To freeze the fish, place the cooled fillets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a resealable freezer bag or airtight container. The fish can be frozen for up to 2 months.
• When ready to use, thaw the fish in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
• The mango salsa is best enjoyed fresh, but if you must freeze it, place it in a freezer-safe container. It can be frozen for up to 1 month. Thaw in the refrigerator and drain any excess liquid before serving.
• To reheat the tortillas, wrap them in a damp paper towel and microwave for 20-30 seconds, or warm them in a dry skillet over medium heat.
• Store any leftover shredded cabbage in a resealable plastic bag in the refrigerator. It will stay fresh for up to 3 days.
• Keep the sour cream in its original container, tightly sealed, in the refrigerator. It will last until the expiration date on the package.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover fish fillets on a baking sheet lined with parchment paper.
  3. Cover the fish with aluminum foil to prevent it from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the fish is warmed through.
  5. Warm the corn tortillas in the oven for the last 5 minutes, wrapped in foil.
  6. Reassemble the tacos with the reheated fish, fresh mango salsa, shredded cabbage, and a dollop of sour cream.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the leftover fish fillets in the skillet and cover with a lid.
  4. Cook for about 3-4 minutes on each side, or until the fish is heated through.
  5. Warm the corn tortillas in a separate dry skillet for about 30 seconds on each side.
  6. Reassemble the tacos with the reheated fish, fresh mango salsa, shredded cabbage, and a dollop of sour cream.

• Microwave Method:

  1. Place the leftover fish fillets on a microwave-safe plate.
  2. Cover the fish with a damp paper towel to keep it moist.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook.
  4. Warm the corn tortillas in the microwave for about 20-30 seconds, wrapped in a damp paper towel.
  5. Reassemble the tacos with the reheated fish, fresh mango salsa, shredded cabbage, and a dollop of sour cream.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover fish fillets in the air fryer basket.
  3. Heat for about 5-7 minutes, or until the fish is warmed through and slightly crispy.
  4. Warm the corn tortillas in the air fryer for the last 2 minutes, wrapped in foil.
  5. Reassemble the tacos with the reheated fish, fresh mango salsa, shredded cabbage, and a dollop of sour cream.

• Skillet: A flat-bottomed pan used for cooking the fish fillets over medium-high heat.

• Small bowl: Used to mix together the chili powder, cumin, garlic powder, and salt.

• Mixing bowl: Used to combine the mango, red onion, jalapeño, cilantro, lime juice, and salt for the salsa.

• Spatula: Used to flip the fish fillets in the skillet.

• Fork: Used to check if the fish flakes easily, indicating it is cooked.

• Dry skillet: Used to warm the corn tortillas.

• Knife: Used for dicing the mango, red onion, and jalapeño, and chopping the cilantro.

• Cutting board: A surface used for dicing and chopping the ingredients.

• Measuring spoons: Used to measure out the chili powder, cumin, garlic powder, salt, and lime juice.

• Measuring cup: Used to measure the diced mango and shredded cabbage.

• Serving plate: Used to assemble and serve the fish tacos.

• Lime squeezer: Used to extract juice from the lime for the salsa and serving.

Prepare the spice mix in advance: Mix the chili powder, cumin, garlic powder, and salt ahead of time and store in an airtight container.

Use pre-diced mango: Save time by buying pre-diced mango from the store.

Pre-shred the cabbage: Purchase pre-shredded cabbage to cut down on prep time.

Cook fish in batches: If you have a large skillet, cook multiple fish fillets at once to speed up the process.

Warm tortillas together: Stack and wrap corn tortillas in a damp paper towel and microwave them all at once.