Fish Tacos with Mango Salsa is a quick meal that your family will LOVE! Great for Cinco de Mayo or Lent, a simply delicious seafood dish!
If you are looking for a fresh meal that is ready in no time, you have found what you are looking for with these Fish Tacos with Mango Salsa. I love this meal because it takes only a few minutes to chop up the mango salsa and cook the fish up in a skillet.
Our fish tacos were made with tilapia, but you can make them with pretty much any white fish your family likes as long as it is not too heavy of a fish. We prefer our fish tacos with corn tortillas, but feel free to have yours with flour tortillas if that is your preference. You can add more or less of the creole seasoning on the fish and jalapeño in the mango salsa depending on your family’s preferences for heat. Besides the mango salsa, we also garnished with some shredded cabbage, cilantro lime crema and a squeeze of lime.
They pair nicely with:
- Make the mango salsa and cilantro lime crema ahead of time and refrigerate until ready to use.
- Add the 1 T of olive oil to a skillet heat on medium.
- Cut the tilapia into bite-size chunks and coat in the creole seasoning.
- Cook in the skillet for 6-10 minutes, until done
- Serve immediately in tortillas with shredded cabbage, mango salsa, crema and a squeeze of lime.