Fish Tacos with Jalapeño Mango Salsa

These fish tacos with jalapeño mango salsa are an absolute pop of delicious, fresh flavors. Tender fish paired with the spicy sweet salsa combo is simply perfect. Drizzled with a super easy lime crema to top it all off.

INGREDIENT NOTES:

• Fish: I recommend a white, flaky fish. Cod or mahi mahi are great options.
• Tortillas: I prefer flour tortillas because I think they hold up a bit better, but you could definitely use corn tortillas if you prefer them.
• Cayenne powder: This ingredient gives a nice little kick to the fish.
• Mango: Love love love mango. The mango salsa on these tacos is so bright and flavorful.
• Jalapeño: I add one seeded, deveined jalapeño to the salsa because I like the spiciness. If you're not a fan, you could add ½ a jalapeño for sure, or even completely omit it.
• Red onion: A milder little kick for the salsa. More just building in on that bright flavor.
• Cilantro: Every taco benefits from cilantro.
• Lime: Loadddddd up on the lime.

HOW TO MAKE THE TACOS:

These fish tacos with jalapeño mango salsa are pretty straight-forward (despite their lengthy name). First, you'll want to grab a cast iron or other heavy bottomed pan. Pat the fish fillets dry, and then sprinkle all sides with salt, pepper, and the cayenne pepper. Heat the pan on medium-high heat, and drizzle a bit of olive oil into it. Carefully put the filets in, and cook for about 3 minutes on each side, until no longer translucent. When they're fully cooked through, transfer to a plate and squeeze the juice of ½ a lime over top. Gently break them apart with a fork, they should flake easily.

In a small bowl, combine the diced mango, jalapeño, and red onion, with the cilantro, lime juice, and salt. In a separate small bowl, combine the sour cream with the lime juice.

Now, you could heat up your tortillas either directly on your stovetop if you have an open flame, or in a skillet. This is totally optional, but I recommend it. Once you're done with this (or if you're skipping it), it's time to assemble. Evenly across all the four tortillas, layer the cod, then follow with the jalapeño mango salsa, next the crema, and last, top with sliced avocado.

Enjoy right away!

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ADDITIONAL NOTES:

If you're looking for something to serve these tacos with, you could try this guacamole or this jalapeño corn queso – both would be delicious!

For the mango salsa, depending on how much you spoon on top of the tacos, you might have a bit left over. If this is the case, definitely grab some up with tortilla chips. Can't go wrong. I also loved it so much I made more the following day and put it on top of grilled skirt steak – also delicious.

How to choose & cut mangoes:

When choosing your mangoes, they should be tender, able to give a little when you squeeze, but not fully squishy. Before you begin cutting into them, keep in mind that there's a relatively large pit in the middle. You'll want to cut around this. Carefully take your knife around the sides of the mangoes, getting as close to the pit as you can. Then, score it vertically and horizontally creating a criss-cross. Place the piece on a flat surface, and push down on the edges to flatten it out. You should then be able to carefully take a knife and slice sideways, freeing the little square pieces!

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