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Zesty Mango Salsa Fish Tacos

This recipe brings together freshness and flavor in a delightful and nutritious way. This recipe reimagines classic fish tacos by topping them with a vibrant mango salsa, adding a burst of sweetness and a touch of tropical flair to every bite.
Prep Time10 minutes
Active Time25 minutes
Total Time35 minutes
Course: Main Course
Keyword: fish taco, healthy fish taco, taco

Materials

For the Mango Salsa:

  • 1 ripe mango diced
  • 1 red bell pepper finely chopped
  • 1/2 red onion finely chopped
  • Juice of 1 lime
  • Honey to taste optional

For the Fish Tacos:

  • 1 lb cod fillets
  • Salt and pepper to taste
  • 1 tablespoon olive oil for cooking the fish
  • Tortillas corn or flour, your choice
  • Shredded cheese of your choice

For the Mexican Rice:

  • 1/2 cup rice
  • 1/2 cup tomato sauce
  • 1/2 cup bone broth
  • 4 frozen corn on the cob
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste

Additional:

  • Fresh cilantro for garnish optional
  • Lime wedges for serving optional

Instructions

Prepare the Mango Salsa:

  • In a medium bowl, combine the diced mango, chopped red bell pepper, and finely chopped red onion.
  • Add the lime juice and stir to combine. Taste and adjust sweetness with honey, if desired.
  • Set the salsa aside to allow the flavors to meld.

Cook the Mexican Rice:

  • In a medium saucepan, combine the rice, tomato sauce, and bone broth.
  • Stir in the ground cumin, paprika, and chili powder. Season with salt and pepper to taste.
  • Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for 20 minutes.
  • While the rice is cooking, bring a small pot of water to a boil. Add the frozen corn kernels and cook for 5 minutes. Drain, let cool slightly, and cut the corn off the cob.
  • Stir the corn into the rice once it is fully cooked. Fluff the rice with a fork and adjust seasoning if needed.

Bake the Cod:

  • Preheat your oven to 400°F (200°C).
  • Season the cod fillets with salt and pepper.
  • Place the fillets on a baking sheet lined with parchment paper or lightly greased.
  • Bake for 18 minutes, or until the fish is opaque and flakes easily with a fork.
  • Remove the fish from the oven and let it rest for a few minutes before flaking it into bite-sized pieces.

Assemble the Tacos:

  • Warm the tortillas in a dry skillet or microwave until pliable.
  • Place a portion of the flaked cod onto each tortilla.
  • Top with a generous spoonful of mango salsa.
  • Sprinkle with shredded cheese if desired.

Serve:

  • Serve the fish tacos with a side of Mexican rice.
  • Garnish with fresh cilantro and lime wedges if desired.