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Fish Tacos with Mango Salsa Recipe

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Delicious Fish Tacos with Mango Salsa featuring tender, marinated mahi mahi seared to perfection and topped with a fresh, zesty mango salsa. This vibrant recipe combines the sweetness of ripe mangoes with a hint of spice and citrus, perfect for a quick and flavorful meal in just 30 minutes.

Ingredients

Mango Salsa

  • 2 mangoes, diced (about 3 cups diced ripe mango)
  • 1 red bell pepper, small diced
  • 1 jalapeño, seeded and small diced
  • 3 Tbsp red onion, small diced
  • Juice of 1 lime
  • ½ tsp lime zest
  • ⅓ cup cilantro, loosely packed and chopped
  • ¼ tsp sea salt (or to taste)

Fish and Marinade

  • 1½ - 1¾ lb skinless mahi mahi, cut into bite sized cubes
  • 2 tsp chili powder
  • ½ tsp oregano
  • 1 tsp garlic powder
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper (adjust to taste)
  • ½ tsp onion powder
  • ¼ tsp cumin
  • ½ - 1 tsp sea salt
  • ½ tsp black pepper
  • Juice of one lime
  • 3-4 Tbsp olive oil

Instructions

  1. Prepare the Mango Salsa: In a bowl, combine diced mangoes, red bell pepper, jalapeño, red onion, lime juice, lime zest, chopped cilantro, and sea salt. Toss gently to mix all ingredients well. Adjust salt to taste and chill the salsa until ready to serve.
  2. Marinate the Fish: In another bowl, whisk together chili powder, oregano, garlic powder, smoked paprika, cayenne, onion powder, cumin, sea salt, black pepper, lime juice, and olive oil to create the marinade. Pat the mahi mahi cubes dry with paper towels, then pour the marinade over the fish, tossing gently to coat evenly. Let the fish marinate in the refrigerator for 20-30 minutes, but no longer than 60 minutes.
  3. Cook the Fish (Skillet Method): Heat a large skillet over medium-high heat and add a small amount of cooking oil. Once hot, add the marinated fish cubes in an even layer, spacing them apart to avoid overcrowding. Sear the fish for approximately 2 minutes per side until golden and crisp. Use a meat thermometer to check for an internal temperature of 137°F for moist tenderness or up to 145°F for fully cooked fish with a slightly drier texture.
  4. Rest the Fish: Remove the cooked fish from the skillet and let it rest for about 5 minutes. This step helps retain juices and texture.
  5. Assemble the Tacos: Place the rested fish into warmed charred corn or flour tortillas. Top with chilled mango salsa and sprinkle additional chopped cilantro on top for garnish.
  6. Alternate Cooking Method - Air Fryer: Arrange the marinated fish cubes in a single layer in the air fryer basket. Air fry at 400°F for 8-10 minutes or until the fish is opaque and flakes easily with a fork.
  7. Alternate Cooking Method - Baked Fish: Preheat the oven to 425°F. Line a baking sheet with parchment paper and arrange the marinated fish pieces evenly. Bake for 12-15 minutes, or until the fish reaches an internal temperature of about 140°F and is cooked through.

Notes

  • Do not marinate the fish for more than 60 minutes to avoid texture breakdown.
  • The mango salsa can be made ahead and stored chilled for up to 2 days.
  • If you prefer spicier salsa, leave the jalapeño seeds in or add extra cayenne pepper to the marinade.
  • Check the internal temperature of the fish with a food thermometer for best results to ensure safety and optimal texture.
  • Use corn tortillas for a gluten-free option and flour tortillas for a milder flavor and softness.
  • Leftover fish can be refrigerated up to 2 days but is best served fresh.

Find it online: https://recipethrive.com/fish-tacos-with-mango-salsa-recipe/