If you are looking for an easy, quick, light, low-calorie, healthy and delicious entrée, check out my Fish Tacos with Mango Salsa recipe. This yummy dish would also be a perfect choice for a Cinco de Mayo party!
Fresh fish is one of the easiest and quickest things there is to cook, and juicy and flaky pan-seared fish is a glorious thing. If you can cook a fish fillet, you can have a healthy, easy dinner on the table in 10 minutes or less! It’s such a simple and versatile weeknight meal. Grouper is my favorite, and luckily I live in Florida so having access to fresh fish year round is never an issue, but you can also use another firm white fish as well.
If you think fresh fish is good, wait till you taste it topped with sweet, spicy and savory mango salsa, it is out of this world delicious! Add in the fact that Fish Tacos with Mango Salsa is healthy, low in calories and chock full of vitamins and all things good for you, well it’s the perfect entrée!
Fish Tacos with Mango Salsa is a simple entrée, which is perfect for a quick weeknight dinner with your family, and it’s equally perfect for a casual dinner with friends. And if you use corn tortillas, it is gluten-free.
If you love fish like I do, you might also want to check out these other quick and delicious fish recipes: Mediterranean Grouper, Easy Baked Parmesan Grouper Fillets, and Grilled Grouper and Mango Salsa.
If you are looking for other great Cinco de Mayo recipes, you might also want to check out my post 31 Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these 31 super-easy 5-star rated Mexican recipes are perfect for your Cinco de Mayo celebration!
All you need to make Fish Tacos with Mango Salsa are some fresh from Florida grouper fillets, salt, lemon pepper, Old Bay Seasoning, garlic powder and olive oil. Fresh grouper is a lean, moist fish with a distinctive yet mild flavor, large white flakes, and a firm texture. You can also substitute another firm white fish like bass, snapper, tilapia or halibut. For the Mango Salsa, you will need fresh mangos, red and green bell peppers, a shallot, crushed pineapple, jalapenos, parsley, two cloves of garlic, lemon or lime juice, and salt and pepper.
To make the mango salsa, gather your ingredients and add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well. Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
To prepare your fish fillets for cooking, pat them dry with a paper towel. Then, season both sides of the fillets with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
Place the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, lay the fish in the pan and cook for 2-3 minutes (depending on the thickness of the fillet) without moving it. Flip the fish and cook for another 2-3 minutes. When done the fish will be opaque all the way through and flake apart easily.
To heat the tortillas, follow the directions on the package.
To assemble Fish Tacos with Mango Salsa, place a tortilla on a plate, add some fish and spoon mango salsa over the top. Enjoy!
| Prep Time | 10 minutes |
| Cook Time | 6 minutes |
| Servings | servings |
- 1-1/2 lbs grouper fillets or other white firm fish
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Lemon Pepper
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 8 flour or corn tortillas
- 2 ripe mangos peeled and diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 jalapenos seeded and finely minced
- 2 small shallots finely minced
- 2 cloves garlic finely minced
- 4 Tbsp chopped fresh Italian parsley
- 1/2 cup crushed pineapple with juice
- 4 tsp lemon or lime juice
- salt and pepper to taste
Ingredients
|
- To make the mango salsa, gather your ingredients and add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well. Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
- To prepare your fish fillets for cooking, pat them dry with a paper towel. Then, season both sides of the fillets with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
- Place the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, lay the fish in the pan and cook for 2-3 minutes (depending on the thickness of the fillet) without moving it. Flip the fish and cook for another 2-3 minutes. When done the fish will be opaque all the way through and flake apart easily.
- To heat the tortillas, follow the directions on the package.
- To assemble Fish Tacos with Mango Salsa, place a tortilla on a plate, add some fish and spoon mango salsa over the top. Enjoy!
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