Baked Fish Tacos With Mango Salsa (Paleo)

6 Pieces
20 Minutes

Bright and beautiful Baked Fish Tacos topped with a fresh Mango Salsa: The most perfect and delicious balance of sweet and spicy that will definitely leave you wanting more. And they’re paleo-friendly too!


I have Mango trees back at home!

Yes, you read that right. I grew up in India and have about 2 or 3 Mango trees in my back (and front and side) yard.


I grew up indulging in this beauty of a fruit each and every summer. How much? Probably even 3 a day. It was my absolute favorite fruit!


Buut, the one time I bought Mangoes in college when I moved here to the US, they “looked” ripe, but were so raw I just wasn’t willing to risk getting any again. I did have them over the one Summer when I went back home, but that was it.


Then Keto happened so no more Mangoes for me for because those things are way too high in sugar. And then I just forgot they existed - don’t ask how!


But now when I saw mangoes on sale, memories came flooding back and I made the plunge!

Baked Fish Tacos With Mango Salsa (Paleo)

Recipe details

  • 6 Pieces
  • Prep time: 5 Minutes|Cook time: 15 Minutes|Total time: 20 Minutes

Ingredients

Fish:

Mango Salsa:

For Serving:

Instructions

Cook Fish:

Preheat oven to 375°F.
Lightly grease a baking sheet with olive oil or cooking spray.
In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, salt and pepper.
Spread seasoning blend on both sides of fish and place on baking sheet.
Bake for about 12 minutes or until fish flakes when tested with a fork.
Roughly cut into large chunks.

Make Salsa:

In a bowl, combine the diced mango, tomato, red onion, cilantro, lemon juice and salt.
Set aside in the refrigerator until ready to use.

Assemble:

Warm the tortillas on a skillet or in the microwave between damp paper towels for about 30 seconds.
Place fish and salsa on tortillas, dividing equally.
Top with some more chopped onions and cilantro and serve hot!

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