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.
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Servings: 4 tacos
Ingredients
For the fish:
- 2 cod filets
- ¼ teaspoon cayenne powder
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon of olive oil for cooking
- Juice of ½ a lime to squeeze over once finished cooking
For the salsa:
- 1 cup mango about 2 mangoes, diced
- 1 medium jalapeño seeded, devined, and diced
- ¼ red onion diced
- ¼ cup cilantro chopped
- 2 teaspoon lime juice
- ½ teaspoon kosher salt
For the lime crema:
- ¼ cup sour cream
- 2 teaspoon lime juice
Other:
- 4 taco-sized flour tortillas
- 1 avocado
Instructions
- In a cast iron or heavy bottomed skillet, 1 tablespoon olive oil on medium-high heat. Pat the fish dry and sprinkle with cayenne, salt, and pepper. Carefully place into the skillet and reduce heat to medium. Cook for about 3 minutes on both sides, until it's no longer translucent.
- Transfer the fish to a plate, top with the lime juice, and flake apart with a fork.
- In a small bowl, combine all ingredients for the mango salsa. Set aside.
- In a separate small bowl, combine the sour cream and lime juice.
- Heat up your tortillas either on an open flame or in a skillet.
- To assemble, divide the fish evenly across all four tacos, add your desired amount of salsa and crema on top, and finish with some slices of avocado.
- Enjoy!