Save Light Mango Salsa Tilapia Tacos in Corn Tortillas offer a refreshing and healthy twist on classic fish tacos. Fresh tilapia fillets are seasoned with warm spices, pan-seared to perfection, and topped with a vibrant mango salsa. The combination of flaky fish and juicy, bright fruit creates a flavorful meal that is both gluten-free and dairy-free.
Save These tacos are perfect for a busy weeknight or a light weekend lunch. The colorful red cabbage and diced mango make for a beautiful presentation that tastes as good as it looks.
Ingredients
- For the Tilapia:
- 4 tilapia fillets (about 500 g total)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
- For the Mango Salsa:
- 1 large ripe mango, diced
- ½ small red onion, finely chopped
- 1 small red bell pepper, diced
- 1 small jalapeño, seeded and minced
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ¼ teaspoon salt
- For Assembly:
- 8 small corn tortillas
- 1 cup shredded red cabbage
- Lime wedges, for serving
Instructions
- Step 1
- Pat tilapia fillets dry. In a small bowl, mix cumin, chili powder, smoked paprika, garlic powder, salt, and pepper. Rub spice mix over both sides of fillets, then drizzle with lime juice.
- Step 2
- Heat olive oil in a large nonstick skillet over medium-high heat. Add tilapia and cook 2–3 minutes per side, until opaque and flakes easily with a fork. Remove from heat; break into large chunks.
- Step 3
- While fish cooks, combine mango, red onion, red bell pepper, jalapeño, cilantro, lime juice, and salt in a bowl. Toss gently to combine.
- Step 4
- Warm corn tortillas in a dry skillet or microwave.
- Step 5
- To assemble: Layer shredded cabbage onto each tortilla, top with tilapia pieces, then spoon mango salsa over the fish.
- Step 6
- Serve immediately with lime wedges.
Zusatztipps für die Zubereitung
Always pat the fish fillets dry before applying the spice rub to ensure the seasoning sticks and the fish sears properly. Using a large nonstick skillet and a fish spatula will help you flip the fillets without them breaking prematurely.
Varianten und Anpassungen
If tilapia is unavailable, you can substitute cod or another firm white fish. For those who prefer more heat, leave the jalapeño seeds in the salsa. For an extra creamy element, add a dollop of light sour cream or Greek yogurt, though this will no longer be dairy-free.
Serviervorschläge
Serve these tacos immediately while the fish is warm and the salsa is fresh. Enhance the meal by pairing it with a crisp Riesling or a light Mexican lager. Extra lime wedges on the side are essential for a final zest of citrus.
Save Enjoy this easy, light, and vibrant meal that brings a fusion of fresh flavors to your table in just 30 minutes.
Common Questions
- → What fish works best for these tacos?
Tilapia is ideal for its mild flavor and firm texture, but you can substitute cod, halibut, mahi-mahi, or any firm white fish that flakes easily after cooking.
- → How spicy are these tilapia tacos?
These tacos have a mild to medium heat level. The spice blend adds gentle warmth while the jalapeño in the salsa provides adjustable heat—remove seeds and membranes for milder flavor or leave them in for extra kick.
- → Can I make the mango salsa ahead of time?
Yes, prepare the mango salsa up to 4 hours in advance and refrigerate. The flavors actually meld better with a short rest, but add the cilantro just before serving to keep it fresh and vibrant.
- → What's the best way to warm corn tortillas?
Warm tortillas in a dry skillet over medium heat for 15-20 seconds per side until pliable, or microwave them stacked between damp paper towels for 30 seconds. This prevents cracking and enhances their corn flavor.
- → What sides pair well with these tacos?
These tilapia tacos pair beautifully with Mexican rice, black beans, or a simple citrus salad. For drinks, try a crisp Riesling, light Mexican lager, or sparkling water with lime to complement the mango sweetness.