Fish Tacos with Mango Salsa
As the weather is getting warmer, the sun is setting a little later and all of our winter jackets have been put away, I am craving summer foods. Berries, fresh seafood, burgers on the grill- anything that screams of summer is what I want. Recently, fresh mangos popped up at my local grocery store on sale and I just had to buy a bunch. While my daughter could happily eat a whole mango (and since she’s two, she absolutely will not share!)
I wanted to make something fun with my remaining pile of fruit. Another thing I love- fruit for dinner! Mango fish tacos are what came to mind next and they sounded perfect. While it may only be the beginning of warm weather, this recipe will take you through the summer as you will want to make it again and again!
Preparing Fish Tacos with Mango and Avocado
The first step in this recipe is to make a delicious mango salsa. Due to the addition of jalapenos and raw onions, I will usually make a separate small bowl of the salsa, leaving these two ingredients out to better please my little one. If your whole family enjoys the spicy flavor, great! Carry on in one simple bowl!
The recipes calls for about 4 cups of fresh diced mango which is about 2 whole mangos. You don’t need to measure exactly 4 cups but try to get as close as possible. When chopping the onions and jalapeno, try to cut the pieces as small as possible- the tinier the better! I also like to make the mango salsa a few hours ahead (say at naptime?) to let the flavors all marinate together. The lime juice soaking into the mango that also is getting a nice spice from the jalapenos…I can’t wait!
Flounder Fish Taco Recipe
Cooking the fish for this recipe is also a breeze. Any white fish will work great so see what is on sale at your local store. I prefer flounder because of its subtle taste which makes it something my daughter is guaranteed to eat. I made these once with salmon for my husband, a true fish lover, and he thought that it worked perfectly so feel free to switch up the types of fish!
No matter the type, I like to sauté my fish to give it a little bit of brown crispiness on the outside but if you are looking for something healthier, you can easily steam the fish too! Wrap each fish filet tightly in a piece of aluminum foil and place each “fish pocket” on a sheet tray. Bake these in the oven at 350 degrees Fahrenheit for about 20-25 minutes and pow, you have just made an even healthier version of this recipe!
Healthy Fish Taco Recipe
Assembling these tacos can be done in the kitchen or at the dining room table. I like putting all of the ingredients on the table separately- the cooked fish, the mango salsa, the avocados, the tortillas and the lime wedges- then everyone can choose what they want in their tacos and how much they want to try to stuff into each tortilla!
This also makes the dinner more interactive and fun (and it saves you time as you don’t have to slave over assembling each taco). My daughter likes when I help her fill her tortilla with her very own, non-spicy mango salsa and then I roll it up instead of simply folding it in half- anything to make a two year old feel special!
So we have fruit, we have omega-3 packed fish, we have lettuce and avocados….This sounds like a delicious, healthy summer meal! And my favorite part? It’s easy!! Another little hint as well to keep these tacos on the menu for months to come, substitute watermelon for the mango. Watermelon fish tacos?!?! Those are next on my list for warm weather meals! Enjoy!
- 4 cups peeled and diced Mango
- ¼ cup Red or White Onion, diced small
- ¼ cup chopped Cilantro
- 1 Jalapeno, seeds removed and finely diced
- 2 Tablespoon Olive Oil
- 2 Limes
- 1 pound white fish such as Striped Bass or Flounder
- Salt and Pepper
- 1 head of Romaine Lettuce
- 10 small Flour Tortillas
- 1 avocado, sliced
- Lime wedges (optional)
- Make the mango salsa by combining the diced mango, onion, cilantro, jalapeno, juice from the two limes and 1 Tablespoon of olive oil in a bowl. Toss together until all the ingredients are combined. Set aside
- In a sauté pan, heat the remaining 1 tablespoon of olive oil. While the oil is heating, season the fish by rubbing it with a little salt and pepper (only about a pinch of each is needed for each filet of fish).
- Cook the fish in the oil on each side for about 2-3 minutes. The fish will begin to brown on the outside and the center should be completely white when cooked. Move the fish to a plate once cooked and break into small pieces using a fork to pull it apart. Set aside
- Slice the romaine into thin strips and place in a large bowl. Pour some of the juice from the salsa onto the lettuce and toss to coat it, kind of like a dressing.
- Warm the tortillas in a microwave for about 10 seconds then assemble the tacos filling them with the salsa, fish, lettuce and slices avocado. Serve with lime wedges if desired an enjoy!