Baked Fish Tacos With Mango Salsa (Paleo)

6 Pieces
20 min

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 min
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Ingredients

Fish:

  • 8 oz Tilapia or Cod (224g)
  • ½ tsp Chili Powder
  • ½ tsp Cumin
  • ½ tsp Paprika
  • ¼ tsp Oregano, Dried
  • ¼ tsp Garlic Powder
  • ¼ tsp Cayenne Pepper
  • ¼ tsp Salt Pinch of Pepper
  • ¼ tsp Olive Oil or Cooking Spray for greasing

Mango Salsa:

  • ⅔ cup Mango, Diced small (110g, from 2 slices)
  • 3 Tbsp Tomatoes, Chopped (44g)
  • 2 Tbsp Red Onion, Chopped (20g)
  • 1 Tbsp Cilantro, Fresh & Chopped
  • 2/3 tsp Lemon Juice
  • Pinch of Salt

For Serving:

  • 6 Corn Tortillas (Use Almond Flour Tortillas for Paleo)
  • Cilantro
  • Red Onion

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!

Haylee Jane Monteiro
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