Healthy Fish Tacos with Mango Salsa Recipe

White fish fillets: Mild-flavored fish such as cod or tilapia, perfect for absorbing the spices and providing a tender texture.

Olive oil: Used to coat the fish and help the spices adhere, adding a subtle richness.

Chili powder: Adds a mild heat and depth of flavor to the fish.

Cumin: Provides a warm, earthy flavor that complements the fish.

Garlic powder: Enhances the overall taste with a hint of garlic.

Corn tortillas: The base for the tacos, offering a slightly sweet and nutty flavor.

Mango: Adds a sweet and juicy element to the salsa, balancing the spices.

Red onion: Provides a sharp, tangy flavor and a bit of crunch.

Jalapeño: Adds a spicy kick to the salsa, which can be adjusted to taste by removing the seeds.

Cilantro: Fresh and aromatic, it adds a burst of flavor to the salsa.

Lime juice: Adds acidity and brightness, enhancing the flavors of the salsa.

Salt: Enhances all the flavors and balances the sweetness of the mango.

When preparing the fish fillets, make sure to pat them dry with a paper towel before applying the olive oil and spice mixture. This helps the spices adhere better to the fish and ensures a more even coating. Additionally, when cooking the fish in the skillet, avoid overcrowding the pan. Cooking in batches if necessary will allow the fish to sear properly, giving it a nice, crispy exterior while keeping the inside moist and flaky.

• white fish fillets - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be grilled and seasoned similarly to fish.

• white fish fillets - Substitute with tofu: For a vegetarian option, firm tofu can be marinated and grilled to mimic the texture and flavor of fish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for cooking.

• chili powder - Substitute with paprika: Paprika provides a similar color and a mild heat, suitable for those who prefer less spice.

• cumin - Substitute with coriander: Coriander has a slightly citrusy flavor that can complement the other spices in the recipe.

• garlic powder - Substitute with onion powder: Onion powder can provide a similar depth of flavor if garlic powder is unavailable.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer more fiber and nutrients, making them a healthier option.

• diced mango - Substitute with pineapple: Pineapple provides a similar sweetness and tropical flavor, making it a good alternative for the salsa.

• diced red onion - Substitute with green onions: Green onions offer a milder flavor and can add a fresh, crisp texture to the salsa.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but can be used in smaller quantities to achieve a similar level of heat.

• fresh cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor and can be used if cilantro is not preferred or available.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use sparingly to avoid overpowering the dish.

• Allow the cooked fish fillets to cool completely before storing. This helps prevent condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the mango salsa separately in another airtight container. This keeps the salsa fresh and prevents the tortillas from becoming soggy.
• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. This helps maintain their softness and prevents them from drying out.
• Refrigerate the fish fillets, mango salsa, and corn tortillas for up to 3 days. This ensures the ingredients remain fresh and flavorful.
• To freeze, place the cooled fish fillets in a single layer on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This prevents the fillets from sticking together.
• Freeze the mango salsa in a freezer-safe container, leaving some space at the top for expansion. This helps maintain the salsa's texture and flavor.
• Store the corn tortillas in a resealable plastic bag or wrap them tightly in aluminum foil before placing them in the freezer. This keeps them fresh and prevents freezer burn.
• Label all containers with the date to keep track of freshness. This helps you use the ingredients within their optimal storage time.
• When ready to use, thaw the fish fillets and mango salsa in the refrigerator overnight. This ensures even thawing and maintains the best texture.
• Reheat the fish fillets in a skillet over medium heat until warmed through. This helps retain their flavor and texture.
• Warm the corn tortillas in a dry skillet or microwave before assembling the tacos. This ensures they are soft and pliable for easy assembly.

• Oven Method: Preheat your oven to 350°F (175°C). Place the fish fillets on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until the fish is warmed through. For the corn tortillas, wrap them in aluminum foil and place them in the oven for the last 5 minutes of the fish reheating time.

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil to the skillet. Place the fish fillets in the skillet and cook for about 2-3 minutes on each side, or until warmed through. For the corn tortillas, warm them in a separate dry skillet over medium heat for about 30 seconds on each side.

• Microwave Method: Place the fish fillets on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are not overcooked. For the corn tortillas, wrap them in a damp paper towel and microwave for about 20-30 seconds.

• Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the fish fillets on a toaster oven tray and cover them with aluminum foil. Heat for about 10 minutes, or until the fish is warmed through. For the corn tortillas, wrap them in aluminum foil and place them in the toaster oven for the last 5 minutes of the fish reheating time.

• Steaming Method: Place the fish fillets in a steamer basket over boiling water. Cover and steam for about 5-7 minutes, or until the fish is warmed through. For the corn tortillas, you can steam them for about 1-2 minutes, or until they are soft and pliable.

• Mixing bowl: Used to combine the chili powder, cumin, and garlic powder for the spice rub, as well as to mix the mango salsa ingredients.

• Skillet: Used to cook the fish fillets over medium-high heat until they flake easily with a fork.

• Fork: Used to check if the fish flakes easily, indicating it is cooked through.

• Knife: Used to dice the mango, red onion, and jalapeño, and to chop the fresh cilantro.

• Cutting board: Provides a safe surface for dicing and chopping the ingredients.

• Measuring spoons: Used to measure out the olive oil, chili powder, cumin, garlic powder, lime juice, and salt.

• Spatula: Used to flip the fish fillets in the skillet to ensure even cooking.

• Microwave: Optionally used to warm the corn tortillas.

• Dry skillet: Alternatively used to warm the corn tortillas if not using a microwave.

Prepare the spice mix in advance: Combine the chili powder, cumin, and garlic powder ahead of time and store in an airtight container.

Pre-chop the salsa ingredients: Dice the mango, red onion, and jalapeño, and chop the cilantro in advance. Store them in separate containers in the fridge.

Use pre-made tortillas: Save time by using store-bought corn tortillas instead of making them from scratch.

Cook fish in batches: If your skillet is small, cook the fish in batches to ensure even cooking and save time.

Microwave tortillas: Warm the tortillas quickly by microwaving them for 30 seconds instead of using a skillet.