Fish tacos with mangoes AND peaches? Yes, please!
I have a thing for mangoes. When I was young, my parents planted a mango tree in our backyard. Along with a coconut tree, a guava tree, and a banana tree. They like fruit trees. A lot. But mango was my favorite, and has been ever since.
There is nothing quite like the sweetness and juiciness of mango. Some people cook with sour, less ripe mango, but I like it sweet, very sweet. You typically have to be very patient and let it ripen. Sometimes I wait for over a week or two before it ripens. A ripe mango will be yellow/orange in color, if it is still mostly green it has not ripened. When we moved to Austin, I was surprised by the quality of the mangoes at our regular HEB grocery stores. I have since bought mangos almost every single week! Obsessive much? It’s the first time since my childhood days in Penang that I am encountering mangoes that taste as sweet and juicy as the ones from our backyard.
Fish tacos are light, easy dinner that you can prepare for yourself or the family. Mango and peach bring sweetness to the salty crispy pan-fried tilapia. I love white-flesh peaches, but yellow peaches will be just as yummy.
I’m making a very simple salsa. The truth is, there is so much flavor in the fruits, you don’t need to add much to it. Add some tomatoes and cilantro, and then enhance it by sprinkling lime juice. Since I used a very ripe mango, it was so sweet it drove the flavor of the salsa.
If you have leftover mangoes, try my super simple Mango Strawberry Smoothie.
To prepare the the fish for frying, sprinkle lime, paprika, salt and fresh minced garlic on both side of the tilapia. Marinate for 20 minutes. You don’t want the flavors to stay on the surface. You want it to sip deep into the fish and be able to taste the bursting flavors inside the fish… so be generous and coat that fish with lots of spices, and just let it sit!
If you are press for time, prepare the fish first, so you can let it marinate while you chop up fruits and vegetables for the salsa.
Get some oil on the pan and sear the fish 3 minutes on each side. Try not to turn or move the fish too much prior to the 3 minute mark. We want to create a slight char on each side, and a bit of crispness on the edge. This way when you bite into it, there’s texture, there’s saltiness, and then there’s the sweetness from the salsa. I think you get where I am heading with this.
I used the microwave to warm the tortillas. 20 seconds for a couple of tortillas is all you need. Use a fork to cut up the fish into smaller pieces and fill tortillas first with fish, then with mango-peach salsa, and then garnish with cilantro. That’s it!
I mean, take a look at this deliciousness….
Trust me when I tell you it is every bit as good as it looks. I wish you could taste it through your screen! (How’s that for a futuristic device?)
The best part is, it is simple, healthy and looks more complicated than it really is. Try it, and tell me what you think!
Fish Tacos with Mango-Peach Salsa
Crispy, salty pan-fried tilapia wrapped in warm flour tortilla garnished with fresh, sweet mango and peach salsa.
- 2/3 cup fresh mangoes cubed
- 2/3 cup fresh peaches cubed
- 2/3 cup tomatoes cubed
- 2 tbsp cilantro
- 1 large lime
- 2 tilapia fillets About 1 lbs
- 1 tbsp paprika
- 6 cloves garlic minced
- 1/2 tbsp sea salt
- 1 tbsp vegetable/canola oil
- 5 flour tortillas
Cut lime into half. Squeeze lime juice from 1/2 of lime onto both side of the tilapia filets. Coat both sides of the tilapia filets with paprika, minced garlic and sea salt. Set aside the other 1/2 of the lime for step 3. Marinate tilapia for 30 minutes.
Cut mango, peach and tomato into small cubes. Also cut up cilantro.
Using a small mixing bowl, mix 2/3 cups of mango, 2/3 cups of peach, 2/3 cups of tomatoes, and 1 tbsp of cilantro. Squeeze lime juice from the other 1/2 of the lime into mixture. Mix well and set aside. Save the other tbsp of cilantro for later.
Add 1 tbsp of vegetable oil to pan. Heat pan using medium heat. Once the pan is hot and oil is bubbly, bring tilapia filets to pan. Fry for 3 minutes, turn tilapias and fry for another 3 minutes on the other side. Tilapia should be brown and slightly crispy on the edges when done.
When the fish is done, use fork to cut fish into smaller pieces. Fish should fall apart very easily
Heat up tortillas in the microwave for ~20 seconds
Fill warm tortillas with fish, salsa. Garnish with the rest of the cilantro.
Serve and enjoy!
- Use less oil if using a small pan. You don't want the oil to take up the whole surface of the pan. You just need enough to prevent fish from sticking to the pan. Use more oil if not using a non-stick pan.