Okay, taco lovers, buckle up! Because I’m about to spill the beans on a recipe that’s seriously going to rock your world. I’m talking about, drumroll please… Baked Fish Tacos with Mango Salsa! Think sunshine in a tortilla, bursting with fresh flavors and, bonus, they’re super easy and actually good for you. You know, sometimes I get a serious craving for tacos. Like, a *serious* craving. But I don’t always want all that heavy stuff. That’s where this recipe comes in!
So, get ready to ditch the deep fryer and hello to a meal that’s quick, healthy, and absolutely delicious. This isn’t just any fish taco recipe – it’s *the* recipe. Trust me, you’ll be making these again and again. I know I do. They’re perfect for a weeknight dinner, a casual get-together, or just because you feel like it. I came up with this recipe one summer after a trip to a local fish market. The rest, as they say, is history!
Why You’ll Love These Baked Fish Tacos with Mango Salsa
Okay, friends, let me tell you why you’re gonna fall head-over-heels for these tacos! Seriously, prepare to be amazed. Here’s the deal:
- Quick & Easy: From prep to plate in under 35 minutes! Perfect for those busy weeknights.
- Healthy & Light: Baked, not fried, so you can indulge without the guilt. Plus, the fresh mango salsa is packed with vitamins!
- Flavor Explosion: The flaky fish, the sweet and spicy salsa…it’s a party in your mouth! Seriously, so good.
See? What’s not to love, right?
Ingredients You’ll Need for the Best Baked Fish Tacos
Alright, let’s talk ingredients! You won’t believe how simple these baked fish tacos are. I always say, the fresher the better. So, here’s what you’ll need to gather to make these tacos sing:
- 1 pound white fish fillets (cod, tilapia, or something similar – whatever looks good at the store!)
- 1 tablespoon olive oil (good quality stuff, please!)
- 1 teaspoon chili powder (adds that smoky, yummy flavor!)
- ½ teaspoon cumin (love cumin!)
- ¼ teaspoon garlic powder (because, well, garlic!)
- Salt and pepper to taste
- 1 ripe mango, diced (gotta be perfectly ripe!)
- ½ red bell pepper, diced (for a little crunch)
- ¼ red onion, finely chopped (we don’t want onion breath, just flavor!)
- 2 tablespoons chopped cilantro (fresh is best, of course!)
- 1 tablespoon lime juice (freshly squeezed, always)
- ¼ teaspoon jalapeño, minced (optional – for a little kick!)
- 12 small corn or flour tortillas (your call, I like corn!)
- Your favorite taco toppings (shredded cabbage, avocado, sour cream, etc. – go wild!)
See? Nothing too crazy. You probably have half of this stuff already!
Let’s Make the Mango Salsa
Okay, now for the part that really makes these baked fish tacos pop: the mango salsa! Honestly, it’s so easy, and the flavor is just incredible. Seriously, I could eat this stuff with a spoon (and sometimes I do!).
Just grab a medium bowl, and toss in your diced mango, red bell pepper, red onion, cilantro, lime juice, and that optional jalapeño. Then, give it a good stir. That’s it! Taste it. Adjust the jalapeño if you like a little more heat. And, that’s all there is to it. You will love it!
How to Prepare the Perfect Baked Fish Tacos with Mango Salsa
Alright, friends, let’s get down to business! Making these baked fish tacos is a breeze, I promise. Follow these simple steps, and you’ll be chowing down in no time. The key is to have everything prepped and ready to go. So, let’s get this taco party started!
Preparing the Fish for Baked Fish Tacos
First things first, preheat your oven to 400°F (200°C). Then, in a small bowl, whisk together that olive oil, chili powder, cumin, garlic powder, salt, and pepper. This is your magic spice rub! Place your fish fillets on a baking sheet lined with some parchment paper. Nobody likes a sticky mess, right? Carefully brush that yummy spice mixture all over those fillets, making sure they’re nice and coated. Pop ’em in the oven and bake for about 12-15 minutes, or until the fish is cooked through and just flakes apart with a fork. Yum!
Assembling Your Baked Fish Tacos
While the fish is baking and you’ve made the salsa, it’s time to get ready to assemble these beauties! Once the fish is cooked and out of the oven, use a fork to gently flake it. Next up, warm your tortillas according to the package directions. I usually do it on a dry skillet, but you can wrap them in a slightly damp paper towel and microwave them for a few seconds. Then, the fun part: fill each warm tortilla with that flaky, flavorful fish, a generous scoop of your fresh mango salsa, and all your favorite toppings. A little shredded cabbage? Yum! Avocado? Absolutely! Sour cream? Do it! Get creative, have fun, and enjoy every single bite!
Tips for Success: Making the Best Baked Fish Tacos
Okay, you guys, I’m all about making things easy *and* delicious. So, here are a few little tricks I’ve learned over the years to help you make truly amazing baked fish tacos, every single time.
First off – fish matters! I love cod or tilapia, but honestly, any white fish will do. Just make sure it’s fresh (or properly thawed if frozen). Pat it dry before you add the spice rub – this helps it get that little crispy edge while it bakes. For the salsa, I always make it a little bit ahead of time. This gives the flavors a chance to meld and get even better. You can even experiment with different peppers or fruits in your salsa. A little pineapple? Genius! And trust me, don’t be shy with the toppings. Those are where the real fun is!
Variations on Baked Fish Tacos with Mango Salsa
Okay, let’s get inspired! Because, you know, sometimes you just wanna mix things up, right? These baked fish tacos are amazing as they are, but the beauty of a good recipe is its adaptability. Feel free to play around!
Try different kinds of fish! Flaky halibut or mahi-mahi are delish. You can also experiment with your spice blend. A little smoked paprika? Yes, please! Or, swap the mango for some pineapple. Then, go crazy with the toppings. Slaw? Pickled onions? Guac? The possibilities are endless!
Serving Suggestions for Your Baked Fish Tacos
So, you’ve got your incredibly delicious baked fish tacos all ready to go. Yay! Now, what to serve alongside them? Well, let me give you some ideas. To keep the summery vibes going, I love a crisp, refreshing, homemade cilantro-lime rice to go with it. Or, for something lighter, a simple green salad with a zesty vinaigrette works perfectly. And, of course, no taco night is complete without a cold cerveza or a pitcher of margaritas!
Frequently Asked Questions About Baked Fish Tacos
Alright, friends, let’s get to some of the questions I often get about these baked fish tacos. I want you to feel totally confident in making these, so I’m happy to help. I’m telling you, once you master this recipe, you’ll be making them all the time. Here are some of the most common questions!
Can I use frozen fish for Baked Fish Tacos?
Absolutely! I get it, sometimes you don’t have fresh fish on hand. That’s totally okay! Just make sure your fish is fully thawed before you bake it. Pat it dry, and then, follow the recipe as usual. Your fish tacos will turn out just as delicious.
What are some good toppings for fish tacos?
Oh, the toppings! This is where you can *really* have fun. I love a traditional combo: shredded cabbage, creamy avocado, a dollop of sour cream (or Greek yogurt!), and some fresh lime wedges. But really, feel free to experiment! Pickled onions, a creamy chipotle sauce, or a sprinkle of cotija cheese are all great choices for your fish tacos.
How can I make the mango salsa ahead of time?
That’s a great idea for making things even easier! You can absolutely make the mango salsa ahead. Just prepare it and store it in an airtight container in the fridge. The flavors will actually meld even more, and it’ll taste even better. Just wait to add the lime juice until right before you serve it so it stays fresh.
Estimated Nutritional Information for Baked Fish Tacos
Alright, so while I’m not a nutritionist (I leave that to the professionals!), here’s a rough estimate of what you’re getting, per serving of three tacos. Remember, it can vary a bit depending on your exact ingredients and portion sizes. These are just estimates!
- Calories: 450
- Sugar: 15g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 28g
- Cholesterol: 75mg
Pretty good, right? Always consult with a registered dietician.
Print
Baked Fish Tacos with Mango Salsa
- Total Time: 35 min
- Yield: 4 servings
- Diet: Gluten Free
Description
Make delicious baked fish tacos with fresh mango salsa.
Ingredients
- 1 pound white fish fillets (cod, tilapia, or similar)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 1 ripe mango, diced
- 1/2 red bell pepper, diced
- 1/4 red onion, finely chopped
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon jalapeño, minced (optional)
- 12 small corn or flour tortillas
- Your favorite taco toppings (shredded cabbage, avocado, sour cream, etc.)
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- Place the fish fillets on a baking sheet lined with parchment paper. Brush the fish with the spice mixture.
- Bake for 12-15 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, make the mango salsa. In a medium bowl, combine the diced mango, red bell pepper, red onion, cilantro, lime juice, and jalapeño (if using). Stir well.
- Warm the tortillas according to package directions.
- Once the fish is cooked, flake it with a fork.
- Assemble the tacos by filling each tortilla with the baked fish, mango salsa, and your favorite toppings.
Notes
- For a spicier salsa, add more jalapeño.
- You can grill the fish instead of baking it.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
