Fish Tacos with Mango Salsa
These vibrant Fish Tacos with Mango Salsa are delicious, easy to make, and come together in less than 30 minutes! You're going to love them!
Servings 4 people
Calories 306kcal
Ingredients
- 1 ½ lb white fish cut into bite-size pieces
- 1 tsp brown sugar
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp kosher salt
- 2 tbsp olive oil or cooking spray
- 2 mangos diced
- ¼ cup of cilantro
- ½ jalapeño pepper seeds removed
- ½ red onion
- 1 cup shredded cabbage
- 1 lime
- 10 warm street corn tortillas
Instructions
- Preheat your oven to 425 degrees F.
- Dice the fish into bite-size pieces (it doesn’t have to be perfect), and toss it together with the brown sugar, paprika, chili powder, cumin, garlic powder, and kosher salt.
- Grease a lipped baking sheet with olive oil or cooking spray and spread the fish out evenly (it shouldn’t be touching). Bake it in the oven for 15 minutes, flipping halfway through.
- While the fish is baking, assemble the mango salsa by adding the mango, cilantro, jalapeno, and red pepper to a food processor and pulse until it’s smooth (or until the consistency you like is reached).
- Finally, toss the shredded cabbage with the juice from one lime.
- For serving: divide the fish between 10 warm corn tortillas and serve with the mango salsa and lime-cabbage slaw!
Notes
STORAGE AND LEFTOVERS
You can store the fish in an airtight container in the fridge for 3 days. Store the slaw and mango salsa separately.
Reheat by placing the leftovers, covered, in the microwave on high for 2-3 minutes.
Nutrition
Calories: 306kcal | Carbohydrates: 20g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 85mg | Sodium: 241mg | Potassium: 751mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1452IU | Vitamin C: 44mg | Calcium: 43mg | Iron: 2mg