I was truly devastated when our favorite neighborhood taco place closed because I could no longer get their amazing fish tacos whenever I wanted. For my at-home version, I don’t make my own tortillas fresh to order like they did, but these are awfully close. If you have helpers, the tacos can come together even faster because someone can do the fish and tortillas while the other person makes the salsa. The preparation might seem complicated the first time you make it because there are three components, the tortillas and fish have to be done quickly, and you want everything to be ready at the same time and eaten right away so moisture doesn’t wreck the tortillas . . . you know, tacos! But they are fast and easy and yummy and feel so nourishing, so just lean into it. You can do this.
Skillet Tilapia Tacos with Mango Salsa
Ingredients
Mango Salsa
- 1 large mango peeled and finely chopped
- 1 shallot finely chopped (or half a red onion)
- 1/2 red bell pepper finely chopped
- 1/2 cup fresh cilantro chopped
- 1 lime juiced
- 1 teaspoon fine sea salt
Skillet Tilapia Tacos
- 4 large or 8 small fillets of tilapia skin removed and thawed from frozen
- 1 tablespoon fine sea salt plus extra as needed
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon black pepper freshly cracked
- 8 to 16 corn tortillas (see note)
- 2 tablespoons neutral cooking oil such as canola
- lime juice freshly squeezed
