Spicy Mango Fish Tacos are a delightful twist on traditional tacos, offering a refreshing burst of flavors with every bite. Perfect for a summer evening or when you crave something light yet satisfying, these tacos bring a tropical flair to your table.
The star of this dish is the white fish fillets, which provide a mild base that lets the other flavors shine. Olive oil helps to keep the fish moist and adds a subtle richness. The seasoning blend of chili powder, cumin, garlic powder, and onion powder gives the fish a smoky, spicy kick. Fresh mangoes bring sweetness that balances the heat from the jalapeño. Red onion and cilantro add freshness and a hint of sharpness. Lime juice not only enhances all these flavors but also keeps the salsa vibrant. Corn tortillas are traditional and provide a slightly sweet, earthy flavor to the tacos. Red cabbage offers a crunchy contrast, and finishing with sour cream and lime zest adds a creamy, tangy finish.
Pair these tacos with a side of black beans or a simple corn salad to complement the flavors. A cold, refreshing drink like a lime-infused water or a light beer would enhance the meal experience. For a heartier meal, serve alongside some cilantro-lime rice.
First, preheat your oven to 400°F (200°C). This ensures it’s hot enough to cook the fish quickly, keeping it tender and flaky. While the oven heats, mix together the olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper in a small bowl. This spice blend will coat the fish, infusing it with flavor.
Lay out your fish fillets on a baking sheet—line it with parchment paper for easier cleanup—and brush the spice mixture over each piece. Bake the fish for 12-15 minutes, or until it flakes easily with a fork. You’ll know it’s ready when it’s opaque and slightly golden around the edges.
While the fish bakes, it’s time to make the mango salsa. In a medium bowl, combine diced mangoes, finely chopped jalapeño, diced red onion, chopped cilantro, lime juice, and a pinch of salt. Stir everything together gently so the mango pieces stay intact.
Once the fish is almost done, warm your corn tortillas. You can do this in a dry skillet over medium heat—just about 30 seconds on each side to make them pliable and enhance their flavor.
To assemble your tacos, break the fish into bite-sized pieces and place them in each tortilla. Add a generous spoonful of mango salsa, followed by a handful of shredded red cabbage for that satisfying crunch. Finish with a drizzle of sour cream and a sprinkle of lime zest for a fresh pop of flavor.
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