Fish Tacos With Mango Salsa

Fish tacos With Mango Salsa


Baked Fish

  • 1 pound tilapia or any firm white fish
  • 1 tablespoon cajun seasoning
  • 1 teaspoon salt

Mango Salsa

  • 1 ripe mango peeled and diced
  • 1/2 cup cilantro minced
  • 1/2 cup red onion minced
  • 1/4 cup fresh lime juice 1-2 limes
  • 1 minced jalapeno remove seeds and stem for mild salsa
  • Salt and pepper to taste


  • 1 teaspoon canola oil
  • 12 El Cielo white corn tortillas


  1. Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray.
    Arrange a single layer of seasoned fish filets and broil for 6-8 minutes until golden brown and flakes easily with a fork.
  2. Remove the fish from the broiler pan and flake into medium chunks with a fork.
  3. For the mango salsa, toss all ingredients together in a bowl and season with salt and pepper to taste.
  4. To prepare the corn tortillas, heat canola oil over medium heat in a non-stick pan. Toss the tortillas in the warm oil for 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm.
  5. Serve equal portions of fish onto the tortillas and top it off with mango salsa to serve.