Mango Salsa Fish Tacos Recipes

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.

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.

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.