Tangy Tacos: Fish with Mango Salsa

Fresh fish and fresh produce are the perfect ingredients for a fresh twist on tacos. Whether you want to sauté them, grill them, or bake them, fish tacos are going to be a hit at the dinner table.

We’ve included some tips on cooking the fish in three different ways, all of which are sure to yield delicious results. You could also add other traditional taco toppings to the mix – like diced tomatoes (or pico de gallo), sliced avocado (or guacamole), or shredded lettuce or cabbage.

There are tons of ways to make this recipe your own, so give it a try!

Fish Tacos with Mango Salsa

(makes 8 tacos)

Ingredients: 

• 1/2 tablespoon cumin
• 3/4 teaspoon salt, divided
• 1/2 teaspoon paprika
• 1/4 teaspoon black pepper
• 2 garlic cloves, minced 
• 1 pound tilapia fillets or mahi mahi
• 1 tablespoon olive oil 
• 2/3 cup finely chopped peeled ripe mango (ripe mangos are slightly soft when you squeeze them)
• 1/4 cup finely chopped red onion 
• 2 tablespoons finely chopped fresh cilantro 
• 1 tablespoon fresh lime juice 
• 8 (6-inch) corn tortillas
• 1 cup crumbled queso fresco

Directions: 

1. In a small bowl, mix the cumin, 1/2 teaspoon of salt, paprika, and black pepper with a fork so they are well mixed. Then add the garlic and rub the mixture over the fish.
2. Heat the oil in a large skillet over medium-high heat, and add the fish to the pan. Cook the fish for 2-3 minutes on each side, or until done (it should start to easily flake). You could also grill the fish for 3 minutes on each side on medium-high heat, or bake the fish for 15 minutes at 400 degrees F. Remove from heat once cooked, but keep warm.
3. Combine the 1/4 teaspoon of salt, mango, red onion, cilantro, and lime juice to make the mango salsa.
4. Heat the tortillas (in the microwave or briefly in the oven) and flake the fish with a fork into smaller pieces. Make your fish tacos by putting the fish into the tortilla and topping it with mango salsa and a sprinkle of the crumbled queso fresco.
5. Enjoy!