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Fish Tacos with Mango Salsa Recipe

Ahoy, seafood lovers! Get ready to be hooked on a dish that’ll make your taste buds do the salsa – Fish Tacos with Mango Salsa! Imagine the perfect blend of zesty, sweet, and savory flavors, all tucked into a warm tortilla. Whether you’re a taco aficionado or just looking to reel in a new favorite, this recipe will surely be the catch of the day. Let’s dive in!

The Perfect Catch: Crafting Your Fish Tacos

First off, selecting the right fish is crucial. Firm white fish like cod, mahi-mahi, or tilapia are perfect for absorbing those zesty seasonings and achieving the ideal flaky texture.

Next, seasoning the fish is where the magic happens. You’ll want to sprinkle a concoction of ground cumin, chili powder, garlic powder, and a pinch of salt and pepper, ensuring every bite is bursting with flavor.

Now, let’s talk technique. We’re not just cooking fish; we’re giving it a golden, irresistible coat. Pan-searing or grilling creates that perfect crispy exterior while keeping the inside succulent and juicy. Plus, it’s a breeze to prepare!

The Salsa Sidekick: Mango Salsa Magic

No fish taco is complete without its trusty sidekick – the Mango Salsa. This isn’t just any salsa; it’s a tropical treasure trove of diced mango, red bell pepper, red onion, jalapeño, and cilantro, all dressed up with lime juice and a hint of honey. It’s the perfect partner in crime, bringing a sweet and spicy kick that complements the fish fantastically.

Wrapping It Up: The Final Ensemble

Assemble your tacos with a flourish by laying down a bed of shredded cabbage on warm corn tortillas, topping them with your beautifully cooked fish, and then generously spooning on that vibrant mango salsa. For the grand finale, a squeeze of lime and a sprinkle of fresh cilantro will add that extra zing. Voilà! A fiesta in your mouth.

Ingredients:

  • For the Fish:

    • 1 lb firm white fish (cod, mahi-mahi, or tilapia)
    • 1 tsp ground cumin
    • 1 tsp chili powder
    • 1/2 tsp garlic powder
    • Salt and pepper to taste
    • 1 tbsp olive oil (for cooking)
  • For the Mango Salsa:

    • 1 ripe mango, diced
    • 1/2 red bell pepper, diced
    • 1/4 red onion, finely chopped
    • 1 jalapeño, seeded and minced
    • 1/4 cup fresh cilantro, chopped
    • Juice of 1 lime
    • 1 tsp honey
    • Salt to taste
  • Additional:

    • Corn tortillas
    • Shredded cabbage
    • Lime wedges
    • Fresh cilantro for garnish

Let’s Taco ‘Bout Cooking:

  1. Season the Sea: Begin by patting your fish dry with paper towels. Mix together cumin, chili powder, garlic powder, salt, and pepper, then rub this blend all over the fish, coating it thoroughly.
  2. Sizzle and Seize: Heat olive oil in a pan over medium-high heat. Place the fish in the pan and cook for about 4 minutes on each side until the exterior is beautifully bronzed, and the fish flakes easily with a fork.
  3. Salsa Shuffle: While the fish is cooking, combine diced mango, red bell pepper, red onion, jalapeño, and cilantro in a bowl. Pour in lime juice, drizzle with honey, and season with salt. Toss everything together to marry the flavors.
  4. Tortilla Tango: Warm your corn tortillas in the oven, on a skillet, or directly over a flame for that extra char.
  5. Assemble with Artistry: Place some shredded cabbage on a tortilla, then add a piece of the cooked fish. Top with a generous scoop of mango salsa.
  6. The Final Touch: Garnish with a squeeze of lime and a sprinkle of fresh cilantro.

Fish tacos with mango salsa that will have you dancing all the way to the dinner table!

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