If you’re looking for a quick meal, this is it. Fish tacos are great in the spring and early summer when mangoes are in season.
The fish can be cooked on the grill, too! Simply keep the fish whole instead of cutting it into bite-sized pieces before marinating. Slice or quarter it and grill it as well. Dice the onion and break up the fish once they’re finished cooking on the grill.
Any mild white fish can be used for this recipe. However, we often use Basa (Swai) because it’s both easy to find and relatively inexpensive.
Adjust the heat in the salsa by adding more or less jalapeno.
For the fish:
1 tablespoon olive oil
1 small onion, diced
2 pounds white fish
1 clove garlic, pressed
1/2 teaspoon salt
1/8 t pepper
8 corn tortillas
2 mangoes, peeled and diced
1 jalapeno, minced
6 scallions, sliced thinly
1 lime, zested and juiced
1/4 cup cilantro, chopped
Salt and pepper, to taste
- Zest and then juice lemon.
- Cut the fish into bite-sized pieces. Toss into a bowl with garlic, salt, pepper, lemon zest, and lemon juice. Marinate for 10 minutes.
- Heat oil in a 12-inch non-stick skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Add fish and cook until flaky, about 5 minutes.
- While the fish is cooking, toss the mangoes, jalapeno, scallions, lime zest, lime juice, and cilantro into a bowl. Mix well. Season to taste with salt and pepper.
- Warm tortillas in a pan (or even over an open flame of a gas stove). Wrap in foil to keep warm until ready to serve.
- Fill tortillas with fish. Top with salsa and serve with lime wedges on the side.