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Fish Tacos with Mango Salsa
Fish Tacos with Mango Salsa are a great 22 minute weeknight meal made with crispy fish fillets and tangy mango salsa. This combination of flavors makes for a colorful dinner that looks and tastes amazing.
Ingredients
Fish Tacos
- 10 ounces Fish Filets, 10 ounce package Gorton’s Artisan Southwest Tortilla
- 8 Soft Flour Tortillas
- 2 cups Shredded Cabbage, or prepackage coleslaw mix
Mango Salsa
- 1 Mango, peeled, cored and diced
- ¼ cup Red Onion, diced
- ¼ cup Red Bell Pepper, diced
- 2 Tbsp Jalapeno, seeded and diced
- 1 Lime, juiced
- 2 Tbsp Cilantro, chopped
- ¼ tsp All Purpose Seasoning
Instructions
Mango Salsa
- Place all ingredients for salsa in a small bowl and stir to combine.
- Cover and refrigerate until ready to use. This can be made up to 2 days before.
Fish Tacos
- Prepare fish according to package directions.
- Place about 1/8 cup shredded cabbage in taco shell.
- Place 1 fish filet on top of the cabbage (you may need to cut it to make it fit)
- Spoon mango salsa on top of fish.
Christina's Notes
- Add Sauce: Up the spicy flavor with your favorite hot sauce.
- Slaw: Buy a premade slaw with purple cabbage and carrots for these tacos, or make this Sriracha Slaw.
- Protein: Any lean protein can be used for this recipe, such as shrimp tacos or grilled fish tacos.
- Taco Seasoning: Buy plain fish fillets and add Homemade Taco Seasoning.
- Healthier Fish Tacos: Feel free to use dairy-free sour cream or cheese if you need to make healthier fish tacos, or use gluten-free tortillas. You can also grilled fresh fish instead of using fried fish fillets.