About the Recipe
This recipe brings together freshness and flavor in a delightful and nutritious way: Mango Salsa Fish Tacos. 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.
But it’s not just about the bright, zesty taste—these tacos offer a healthier twist on a beloved favorite. With lean fish providing a rich source of protein and the mango salsa packed with fresh fruits and vegetables, you get a meal that’s as wholesome as it is delicious. The combination of tender fish, crisp slaw, and juicy mango salsa creates a satisfying balance that’s light yet full of flavor.
Perfect for a quick weeknight dinner or a lively summer gathering, these mango salsa fish tacos are sure to become a new favorite. They’re both nutritious and incredibly tasty, making them a great addition to any meal plan. Enjoy every bite of this refreshing and healthful twist on a classic!
Ingredients:
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:
1. 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.
2. 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.
3. 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.
4. 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.
5. Serve:
- Serve the fish tacos with a side of Mexican rice.
- Garnish with fresh cilantro and lime wedges if desired.
Enjoy your fresh and flavorful Mango Salsa Fish Tacos paired with zesty Mexican rice for a meal that’s both nutritious and satisfying!
For a visual guide to making these tasty tacos, check out the YouTube video below where I demonstrate the entire process step-by-step.
Zesty Mango Salsa Fish Tacos
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.
