Best Mango Salsa Fish Tacos Recipes

HEALTHY FISH TACOS WITH MANGO SALSA

Steps:

• Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Heat taco shells in preheated oven until crisp, about 5 minutes.
• Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
• Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
• Place mahi mahi slices in taco shells and top with mango salsa.

FISH TACOS WITH MANGO AVOCADO SALSA

Steps:

• Salsa -- now I won't go into the whole avacado and mango peel routine. I am sure most people have seen it. And if you haven't there are enough sites on the web to tell you how to do that. So I will skip that. So -- that aside -- Salsa -- after chopping all the fruit and vegetables, mix the mango, avocado, onion, jalapeno, cilantro, red pepper, oil, garlic, seasoning, lime juice, and just set to the side covered well with plastic wrap.
• Avocado Creme -- just a dash of salt if needed, I don't add more than just a pinch, sour cream and avocado. I just mash wish a fork. Honestly guys and gals -- just add to a baggie and squeeze. Save the bowl and fork. Why not. I like to add it to a small bowl when I serve it but for a quick make -- it works just fine.
• Take a couple of cups of the cabbage -- right out of the bag. Just hit it with salt and pepper. Nothing more. Like a pinch. It just reduces the juice. Put in a serving bowl and set to the side. Cover with plastic wrap. Nothing more.
• The garnish -- open can, drain and put in bowl -- I think we can all handle that. I will never be offended if someone doesn't like them. Black olives to me just work well with mango and avocado and fish, so. I like them as a topping.
• Now -- the salsa is made and all the flavors are mixing together. The avocado cream is chilling, And now the fish -- We are all done. Five (5) minutes and taco time.
• Fish -- in a large baggie mix the salt, pepper and flour. Then just lightly toss fish fish to coat lightly. Now in a large frying pan non stick I prefer for this, add the oil and heat to medium heat. Just pan saute the fish until lightly brown on each side. It only takes 2 or so minutes per side. Once done -- just remove the fish and drain on a paper towel.
• Beans -- just heat up in a measuring cup in the microwave. Nothing more for this -- ok some time a squirt some lime in it if if had some left. not a big deal. Enough big flavors for this dish.
• Tortillas -- I wrap my tortillas in foil and just warm up in the oven as I cook the fish. They just take 10 minutes. is all. Nothing much. They can also be heated up on a grill too.
• Dinner -- Just serve all the ingredients so everyone can put them together them selves. Taco Bar Style. A bowl of the fresh fish, just broken up, the cabbage, beans, the sauce, olives and the salsa. Now, if you want to add some salsa, tomato based you can. To me NO WAY.
• Ok - Tortilla warm, then -- Cabbage chilled, then -- Warm beans, then -- Fish warm, then -- Sauce chilled, then -- Salsa chilled, -- Now -- everyone has the best fish taco around trust me. I have a taco party every year. I make this and also make the traditional and then a chicken one. This is by far the requested one.
• If you want cheese, I prefer a provolone or monterey jack, bland, but I don't for this dish.
• That taco bar is worthy or any party. If I add the beans to the dish I don't add as a side. but a nice green salad and some rice is such a easy thing to add. This is one of my OH SO INEXPENSIVE MEALS. with summer prices for fruit and Tilapia so cheap. This easily feeds 6-8 and is worth entertaining with.
• Remember to make in steps. There are a lot, but nothing is hard.

FISH TACOS WITH MANGO SALSA

Steps:

• Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
• Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
• Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

GRILLED FISH TACOS WITH MANGO AND TOMATO SALSA

Steps:

• For the mango and tomato salsa: In a bowl, combine the tomatoes, cilantro, chives, mango, lime juice and salt to taste. Adjust spiciness as desired.
• For the tacos: Place a large cast-iron skillet or grill pan over high heat, or preheat a grill for cooking over high heat.
• Place the fish on a plate and drizzle with the honey. Sprinkle with the paprika, chili powder, garlic powder and some salt and pepper. Rub the fish with olive oil to coat.
• Once the skillet is hot, add the fish and cook to your desired doneness, around 4 minutes per side. Remove from the heat and let cool for 1 to 2 minutes. Using a fork, flake the fish into pieces.
• To assemble your tacos, add the fish to the warmed tortillas and top with the salsa, avocado and Cotija cheese. Garnish with shredded cabbage and fresh cilantro and serve with the lime wedges. EAT!

GRILLED FISH TACOS WITH TOMATO MANGO SALSA AND SWEET CABBAGE

Steps:

• For the Sweet Cabbage Place the cabbage in a large bowl. Whisk the vinegar and sugar together in a small bowl. Stir well to dissolve the sugar. Season with salt. Pour the vinegar mixture over the cabbage and toss well to combine. Cover and refrigerate at least 30 minutes. For the Fish Tacos and Salsa Sprinkle the cod on both sides with chile powder and smoked paprika. Set aside while you prepare the salsa. Combine the tomato and next 5 ingredients (through lime juice) in a medium bowl. Season with salt and pepper. Heat a grill pan over medium-high heat and brush with olive oil. Season the fish with salt and pepper and grill until seared on the outside and just cooked through, 2-3 minutes per side, depending on thickness. Use a plastic spatula to gently break up the fish into small pieces while it's still in the pan. Place it in a serving bowl and serve with salsa and cabbage, letting your guests fill their own tortillas

MANGO SALSA FISH TACOS

Steps:

• Preheat oven to 500°F with racks on the top and bottom levels.
• Combine mango, tomatoes, cucumber, onion, jalapeno, seasonings, and lime juice in a large bowl for Salsa; let stand 10 minutes to blend flavors.
• Before serving, stir in avocado and cilantro.
• Stir all ingredients for the creamy chipotle sauce together in a bowl and adjust seasonings to taste; let stand at least 10 minute to allow flavors to blend.
• Marinate tilapia fillets in lime juice for 10 minutes, turning to coat.
• Place a baking sheet on each oven rack and preheat 5 minutes.
• Blend flour, cornmeal, and seasonings in a shallow dish.
• Coat marinated fish on both sides with flour mixture.
• Remove a hot pan from oven and spray with nonstick spray.
• Place fillets on hot pan and roast on top rack 5 minutes.
• Spray both sides of tortillas with nonstick spray. (Meanwhile, carefully turn fish over and return to oven 3-4 minutes.)
• Oven-toast tortillas on the second heated baking sheet after turning the fillets over.
• Toast tortillas just until they're lightly crisp around the edges, 2-3 minutes.
• Serve fish and tortillas with shredded cabbage, mango salsa, and chipotle sauce.
• Dredge both sides of marinated tilapia in flour-cornmeal mixture.

MANGO SALSA FISH TACOS RECIPE BY TASTY

Steps:

• Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
• In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
• Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
• In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it's brown. Remove the fish from the pan and discard the skin.
• To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
• Bake tortillas for 5 minutes.
• To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
• Serve.

BAJA FISH TACOS WITH MANGO SALSA

Steps:

• Preparation Preheat oven to 425°F. Stir together all salsa ingredients in medium bowl; set aside. Place cod on 2 large sheets of parchment paper. Stir together dry seasonings in small bowl and sprinkle over cod. Bring edges of parchment paper together and fold twice. Fold ends under to enclose fish. Place packets on baking sheet and bake 15 to 18 minutes. Open packets carefully to let steam escape. Place equal amounts cod in each tortilla and top with cabbage, cheese and mango salsa.

FISH TACOS WITH MANGO SALSA

Steps:

• 1. In medium bowl toss together mango, tomato, cucumber, jalapeno pepper, green onions and orange juice concentrate. Cover and refrigerate until serving time.2. Thaw fish, if frozen. Remove any skin from fish. Crosswise cut fish into 1/4-inch-thick slices.3. In large nonstick skillet cook and stir fish strips and jerk seasoning in oil over medium-high heat about 2 minutes or until fish flakes easily with fork. Remove from skillet.4. Top tortillas with spinach, fish pieces, KELLOGG'S SMART START HEALTHY HEART cereal and mango mixture. Roll-up. Serve immediately.