Tropical Fish Tacos with Mango Salsa

These vibrant tropical fish tacos bring a burst of fresh flavor to your table, featuring seared fish, a zesty mango salsa, and creamy avocado sauce. Perfect for a summer meal or any time you crave a taste of the tropics.

Prep time: 15 minutes
Cook time: 8 minutes
Serves: 4

Ingredients

1 lb white fish fillets (such as tilapia or cod)

2 tbsp olive oil

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp garlic powder

Salt to taste

8 small corn tortillas

2 cups shredded cabbage

1 ripe mango, peeled and diced

1/4 cup red onion, finely chopped

1/4 cup fresh cilantro, chopped

1 lime, juiced

1 avocado

1/4 cup sour cream

1 tbsp lime juice

Salt to taste

Chili flakes (optional)

Instructions

1. Prepare the fish marinade by mixing olive oil, cumin, paprika, garlic powder, and salt in a bowl. Coat fish fillets in the mixture and set aside.

2. For the mango salsa, combine diced mango, red onion, cilantro, lime juice, and a pinch of salt in a bowl. Mix well and set aside.

3. In a blender, combine avocado, sour cream, lime juice, and salt to make the avocado sauce. Blend until smooth and creamy.

4. Heat a non-stick pan over medium heat and cook the fish fillets for 3-4 minutes on each side or until fully cooked.

5. Warm the corn tortillas in the oven or on a skillet.

6. Assemble the tacos by placing shredded cabbage on the tortilla, followed by pieces of cooked fish, a generous scoop of mango salsa, and a drizzle of avocado sauce. Sprinkle with chili flakes if desired.

Storage

Store leftover fish and salsa separately in airtight containers in the refrigerator for up to 2 days. Store tortillas in a sealed bag at room temperature.

Reheating

To reheat, warm the fish in a covered skillet over low heat until heated through. Warm tortillas in a skillet or oven. Assemble tacos as desired.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.