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Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa

Cost $20, save $15

Source: Recommended by CookPal

  • 20 Min
  • 8 Servings
  • $20

INGREDIENTS

  • Mango Salsa

    • 🥭 1 mango - peeled, seeded, and chopped
    • 🥑 2 avocados - peeled, pitted, and chopped
    • 🍅 1 cup chopped tomato
    • 🧅 ½ cup diced red onion
    • ½ cup diced red pepper
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 2 tablespoons canola oil
    • 🍬 2 tablespoons brown sugar
    • 🍋 1 lime, juiced
    • 1 teaspoon cider vinegar
    • 1 dash hot pepper sauce, or to taste
    • Salt and ground black pepper to taste

  • Main

    • 8 taco shells
    • 🐟 4 (6 ounce) mahi mahi fillets, cut into 1-inch slices
    • 1 teaspoon ground black pepper
    • 1 teaspoon paprika
    • ½ teaspoon salt
    • 2 tablespoons olive oil

STEPS

1

To make the mango salsa: Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. For best flavor results, refrigerate the salsa until chilled before serving.

2

Preheat the oven to 325°F (165°C).

3

Heat taco shells in preheated oven until crisp, about 5 minutes.

4

Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.

5

Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.

6

Place mahi mahi slices in taco shells and top with mango salsa.

NUTRIENTS

Per 1 serving

🔥

324

Calories

  • 19
    Protein
  • 24
    Carbs
  • 18
    Fats

💡 Refrigerating the mango salsa for at least 30 minutes enhances its flavor.For added texture and flavor, top with coleslaw or shredded cabbage.You can substitute mahi mahi with other firm white fish like tilapia or cod.Warm your taco shells just before serving for the best taste.