Fish Tacos with Mango Salsa

Taco Tuesday will never be the same again with our flavour-packed fish tacos topped with a heavenly mango salsa.

Fish Tacos with Mango Salsa

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Author: Rachel Aust

Prep time: 25 MinCook time: 15 MinTotal time: 40 Min

Ingredients

Salsa

• 1-2 habanero peppers
• 1 medium mango, peeled and sliced
• 1 Roma tomato, halved
• 2 tablespoons fresh lemon juice
• ½ teaspoon sea salt
• 1 teaspoon honey or maple syrup
• 1 tablespoon chopped fresh cilantro

Slaw

• 4 cups packaged coleslaw mix
• 2 teaspoons olive oil
• 2 teaspoons fresh lemon juice
• ¼ teaspoon sea salt

Tacos

• 2 (170-gram) tilapia (or whiting or basa) fillets
• Juice of half a lemon
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 8 corn tortillas (the small kind)

Instructions

1. For the salsa, broil the habanero peppers, mango slices, and tomato on a foil-lined baking sheet at 177 degrees Celsius for 5-7 minutes or until the habanero skins are charred, the mango and tomato are soft and slightly blistered. Flip the peppers halfway through.
2. Use tongs to transfer the habaneros and tomato to a zipper bag or a bowl. Seal the bag or, if using a bowl, cover with plastic wrap—steam for 10 minutes.
3. With gloved hands, remove the charred skins of the habanero peppers along with the stems, seeds, and ribs. Also, remove the skin from the tomato.
4. Add the habaneros and mango to the bowl of a food processor with the tomato, lemon juice, salt, honey/maple syrup, and cilantro. Process until the desired consistency is achieved. Some like a chunkier salsa, while others prefer a smoother one. The choice is yours.
5. Cover the salsa with plastic wrap and refrigerate until the tacos are ready.
6. Combine the coleslaw mix, oil, lemon juice, and salt in a bowl to make the slaw. It helps to mix it by hand. Cover with plastic wrap and set aside once done.
7. Drizzle the fish fillets with lemon juice and season both sides with cumin, garlic powder, salt, and black pepper.
8. Heat oil in a skillet over medium-high heat. Add fish and cook for 4 minutes per side. Use two forks to break the fish apart once done.
9. Warm the tortillas. To warm, heat in a dry skillet, warm in a low-temperature oven, or microwave a stack of tortillas wrapped in a damp paper towel for 1 minute.
10. Divide the fish between the tortillas, top with slaw, spoon salsa on top, and serve.

Nutrition Facts

Calories

270

Fat (grams)

8 g

Sat. Fat (grams)

1 g

Carbs (grams)

37 g

Fiber (grams)

6 g

Sugar (grams)

11 g

Protein (grams)

14 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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Hey there, I’m Rachel!

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