Imagine a culinary journey that transports you to a sunny beach with just one bite - these Fish Tacos with Mango Peach Salsa are not just a meal, they're a vibrant experience! Combining the delicate, flaky texture of perfectly cooked white fish with a burst of sweet and tangy salsa, this recipe promises to revolutionize your taco nights and impress even the most discerning food lovers. Get ready to elevate your home cooking game and create a dish that looks like it came straight from a gourmet restaurant kitchen!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish (like tilapia or cod)
- 8 small corn tortillas
- 1 ripe mango, diced
- 1 ripe peach, diced
- 1/4 red onion, finely chopped
- Juice of 1 lime
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Prepare the mango peach salsa first by combining diced mango, diced peach, finely chopped red onion, and fresh lime juice in a medium bowl. Season with a pinch of salt and mix gently. Set aside to let flavors meld while preparing the fish.
- Pat the white fish fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and freshly ground black pepper.
- Heat a large non-stick skillet or griddle over medium-high heat. Lightly brush the pan with olive oil to prevent sticking.
- Cook the fish for approximately 3-4 minutes on each side, or until the fish is opaque and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.
- While the fish is cooking, warm the corn tortillas. You can do this by briefly heating each tortilla in a dry skillet for about 30 seconds per side or wrapping them in foil and warming in a 350°F oven for 5 minutes.
- Once the fish is cooked, use a fork to gently break it into bite-sized pieces.
- Assemble the tacos by placing fish pieces in each warm tortilla, topping generously with the prepared mango peach salsa.
- Garnish with fresh chopped cilantro and serve immediately with additional lime wedges on the side.
Tips
- Pat your fish dry before cooking to ensure a crispy exterior and prevent steaming
- Use fresh, ripe fruits for the salsa to maximize flavor complexity
- Don't overcook the fish - it should be just opaque and flake easily
- Warm tortillas right before serving to keep them soft and pliable
- For extra flavor, consider adding a dash of chili powder to the fish seasoning
- Use a non-stick pan or well-seasoned cast-iron skillet for the best fish sear
- Serve immediately after assembly to keep tortillas warm and fish at peak texture
- Experiment with different white fish varieties like halibut or mahi-mahi for variety
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 55mg
