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Tango Mango Fish Tacos

I have to say that this is in my top three favorite recipes. We have been trying to include more fish in our weekly menu, and these tacos do the job. Cod is one of our most liked types of seafood, but you can use haddock if you prefer. I like these tacos to have a little “kick” so I added extra spicy to ramp up the flavor and coupled with the freshness of the salsa, they go perfectly together. These tacos also make a great weeknight meal when time is short because of the fish cooks in about 10 minutes, depending on the thickness of your filets. Simply chop and combine the salsa ingredients and top the cod on a tortilla shell and you’re finished. Corn tortillas add some flavor and fiber and work well with this recipe. If you happen to make extra salsa and you have some leftover, it makes a great healthy snack with some whole grain tortilla chips. Enjoy!

Tango Mango Spicy Fish Tacos with Mango Jalapeno Salsa

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 6-8 Servings

Serving Size: 1 Taco


1 mango, diced

1 jalapeno pepper, chopped fine

1/2 medium red onion, chopped

3 Roma tomatoes, chopped

1 cup cilantro, chopped

1/2 teaspoon salt

1-2 tablespoons lime juice to taste

1 teaspoon lime zest


1/4 cup extra virgin olive oil

1/2 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

2 teaspoons oregano

salt and pepper to taste

1 pound cod or haddock

8 tortilla shells


Preheat oven to 400 degrees F

Combine the salsa ingredients in a bowl

In a small bowl, combine fish seasonings

Brush the fish with olive oil and sprinkle spice mixture generously over filets

Place on a broiling pan and bake for 8-9 minutes or until the fish flakes off with a fork

Remove fish from the oven and warm tortillas

Cut fish into strips, top each tortilla with fish and tablespoon full of salsa


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