Healthy Fish Tacos with Mango Salsa Recipe

White fish fillets: Mild-flavored fish like cod or tilapia, perfect for absorbing the spices.

Olive oil: Used for cooking the fish, adding a subtle richness.

Chili powder: Adds a smoky, spicy flavor to the fish.

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

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

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

Mango: Adds a sweet, tropical element to the salsa.

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

Jalapeño: Adds a mild heat to the salsa.

Cilantro: Fresh herb that adds a zesty, citrusy note.

Lime juice: Adds acidity and brightness to the salsa.

Salt: Enhances all the flavors in the dish.

When preparing the fish fillets, make sure to pat them dry with a paper towel before applying the spice mixture. This helps the spices adhere better to the fish and ensures a more even coating. Additionally, when cooking the fish, avoid overcrowding the skillet to ensure even cooking and a nice sear.

• cod or tilapia white fish fillets - Substitute with salmon: Salmon provides a rich flavor and is high in omega-3 fatty acids, making it a healthy alternative.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and is rich in healthy fats, making it a great substitute for olive oil.

• chili powder - Substitute with paprika: Paprika offers a milder heat and a slightly sweet flavor, which can be a good alternative for those who prefer less spice.

• cumin - Substitute with ground coriander: Ground coriander has a citrusy and slightly sweet flavor that complements fish well.

• garlic powder - Substitute with onion powder: Onion powder provides a savory depth of flavor similar to garlic powder.

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

• diced mango - Substitute with diced pineapple: Pineapple offers a similar sweetness and tropical flavor, making it a great alternative to mango.

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

• jalapeño, seeded and minced - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños but offer a similar flavor profile.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can replace cilantro for those who dislike its taste.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness, making it a good substitute for lime juice.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often considered a healthier option than regular table salt.

• Allow the fish fillets to cool completely before storing. This prevents condensation, which can make the fish soggy.
• Place the cooled fish fillets in an airtight container. If stacking, separate layers with parchment paper to maintain texture.
• Store the mango salsa separately in another airtight container to keep it fresh and prevent it from making the tortillas soggy.
• For the corn tortillas, wrap them in aluminum foil or place them in a resealable plastic bag. This keeps them from drying out.
• Refrigerate the fish fillets, mango salsa, and corn tortillas for up to 2 days. Beyond this, the quality may diminish.
• To freeze, place the cooled fish fillets in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Once frozen, transfer the fish fillets to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date to keep track of freshness. The fish fillets can be frozen for up to 2 months.
• Mango salsa does not freeze well due to its high water content, which can alter its texture upon thawing. It is best enjoyed fresh.
• When ready to eat, thaw the fish fillets in the refrigerator overnight. Reheat gently in a skillet over medium heat until warmed through.
• Warm the corn tortillas in a dry skillet or microwave before assembling the tacos.
• Assemble the tacos by placing the reheated fish fillets on the warmed corn tortillas and topping with freshly made mango salsa.

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

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

• Microwave Method: Place the fish fillets on a microwave-safe plate and cover them with a damp paper towel to prevent drying out. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are evenly heated. 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 with foil. Heat for about 10 minutes, or until warmed through. Warm the corn tortillas by wrapping them in foil and placing them in the toaster oven for the last 5 minutes.

• Reheating the Mango Salsa: The mango salsa is best served cold. Simply remove it from the refrigerator and let it sit at room temperature for about 10-15 minutes before serving to take the chill off. Avoid microwaving or heating the salsa to maintain its fresh, vibrant flavors.

• Small bowl: Use this to mix together the chili powder, cumin, and garlic powder for the spice rub.

• Skillet: Heat olive oil in this to cook the fish fillets until they are done.

• Fork: Check the doneness of the fish by seeing if it flakes easily with this.

• Mixing bowl: Combine the mango, red onion, jalapeño, cilantro, lime juice, and salt to make the salsa.

• Dry skillet: Warm the corn tortillas in this for about 30 seconds on each side.

• Spatula: Use this to flip the fish fillets while cooking.

• Knife: Dice the mango, red onion, and jalapeño with this.

• Cutting board: Use this as a surface to chop the mango, red onion, and jalapeño.

• Measuring spoons: Measure out the spices, olive oil, lime juice, and salt with these.

• Tongs: Use these to handle the tortillas while warming them in the skillet.

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

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

Use pre-cut fish fillets: Buy fish fillets that are already cut to save time on preparation.

Warm tortillas in the microwave: Stack tortillas between damp paper towels and microwave for 30 seconds to save time.

Batch cook the fish: Cook all the fish fillets at once in a larger skillet to reduce cooking time.