Get ready to bring a taste of the tropics to your kitchen with these Tropical Fish Tacos with Mango Salsa. This vibrant dish combines fresh, flavorful ingredients to create a meal that's refreshing and satisfying—perfect for a sunny day or when you need a mental getaway.
The foundation of these tacos is the white fish fillets, like tilapia or cod, which provide a mild flavor and tender texture that's perfect for absorbing the marinade. The olive oil, ground cumin, smoked paprika, and garlic powder create a fragrant and slightly smoky marinade that enhances the fish without overpowering its natural taste. A pinch of salt rounds out the seasoning.
The corn tortillas serve as the perfect vehicle for the tacos, offering a slightly sweet, earthy base. Shredded cabbage adds crunch and freshness, balancing the richness of the fish and sauce. The ripe mango in the salsa brings a burst of sweetness, while red onion, fresh cilantro, and lime juice contribute a zesty contrast.
The avocado and sour cream blend into a creamy sauce with a touch of lime juice and salt, providing a rich, tangy finish to the tacos. Optional chili flakes add a hint of heat for those who like a spicy kick.
Pair these tacos with a light side of black beans or a simple mixed green salad to complement their fresh flavors. A cold, crisp beer or a refreshing lime-infused sparkling water would be perfect to wash it all down.
Start by preparing the marinade for the fish. In a bowl, mix together the olive oil, ground cumin, smoked paprika, garlic powder, and a pinch of salt. Coat the fish fillets thoroughly with this mixture and let them rest while you prepare the rest of the ingredients.
Next, make the mango salsa. Combine the diced mango, finely chopped red onion, fresh cilantro, lime juice, and a pinch of salt in a bowl. Give it a good stir to make sure everything is well mixed, then set it aside to let the flavors meld.
Now, let's whip up the avocado sauce. In a blender, combine the avocado, sour cream, lime juice, and a bit of salt. Blend until you have a smooth and creamy consistency. Taste and adjust seasoning if needed.
Heat a non-stick pan over medium heat, then add the marinated fish fillets. Cook them for about 3-4 minutes on each side, or until they are fully cooked and flaky. Remove from the pan and let them rest for a moment.
While the fish is cooking, warm the corn tortillas. You can do this in the oven or on a skillet—just make sure they’re nice and pliable.
To assemble the tacos, start by layering some shredded cabbage on each tortilla. Top with pieces of the cooked fish, then add a generous scoop of mango salsa. Drizzle the avocado sauce over the top and sprinkle with chili flakes if you’re feeling adventurous.
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