Pan Seared Fish Tacos With Mango Salsa
Simple and delicious, these fish tacos take only minutes to make but make a lasting impression. The savory and sweet combo with the mango salsa will surely become a favorite.
Servings 4
Ingredients
Fish Taco
- 4 fillets white fish, any variety 6 ounces, each
- 8 tortillas small to medium
- salt and pepper to taste
- ¼ teaspoon paprika to taste
- 2 teaspoons oil
Mango Salsa
- 1 ½ cups mango (about 1-2 mangos) diced
- 1 cup avocado (about 1 large avocado) diced
- ⅓ cup cilantro finely chopped
- ¼ cup red onion finely diced
- 3 teaspoons fresh lime juice half a lime
Instructions
Make the Mango Salsa
- Chop the ingredients and combine in a bowl. Set aside.
Pan Sear the Fish
- Pat dry the fillets and sprinkle with salt, pepper and paprika on one side.
- Set a large pan on medium-high heat and add the oil. Once the oil is hot, place the seasoned side of the fish fillets onto the pan. Let it sear for 3-5 minutes without moving it.
- Once it has seared and browned, flip it over. Lower the heat to medium/medium-low and allow the fillet to cook for 5-7 minutes, depending on the thickness of the fillet. It is done once it is no longer opaque at the center.
Assemble the Tacos
- Heat up the tortillas in a hot pan for about 20 seconds per side.Put half of the fish fillet on the tortilla and top with the mango salsa. (Each fillet of fish should make about 2 tacos).
- Enjoy!
Notes
What kind of white fish can I use?
Any type will do including tilapia, pollock, halibut, cod, bass, grouper, haddock, catfish, snapper, Pacific whiting, etc.