Fish Tacos With Mango Salsa

I love tacos in any form. These fish tacos are a pretty easy meal to put together, especially if you make the mango salsa beforehand.

Mango Salsa

Toss together in a bowl and chill before serving:

2 c. chopped mango, about 2 mangoes

1 jalapeno, diced

1/2 c. fresh cilantro, chopped

1/2 c. red onion, diced small

juice of 1 lime

Fish Tacos

Preheat the oven to broil and set the rack toward the top of the oven. Arrange on a cookie sheet:

2 lbs. mild, white fish such as tilapia, swai, or whitefish

I like to start with frozen fish because of how easy it is. If the fish is thawed or fresh, go ahead and season it with the following:

1 t. salt

1 t. chili powder

1/2 t. garlic powder

If the fish is frozen, set the seasonings aside for now and start to broil it. The bag said 13-14 minutes for the fish I was using, so I broiled it for 7 minutes, drained off the excess water, sprinkled the seasonings over the top, and broiled it for another 7 minutes. (Seasoning first would have meant that I lost a lot of the seasoning when I drained off the juice.)

In the last few minutes of broiling, heat 16 corn tortillas. I put mine in the microwave between damp paper towels and keep them in a tortilla warmer.

Flake the fish and serve it in the tacos with the mango salsa and any additional toppings, such as avocado, cheese, or sour cream.

fish tacos with mango salsa

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