These fish tacos are delicious, healthy, + easy to make. I dare you to eat just one.
Hi loves! I’m back for some health journey talk. If you read my last post, then you know that I am going through a transition right now and am really working on living a healthier lifestyle. Since “Round” your girl is down 40 pounds and loving everything about it. AND, contrary to what people may think it hasn’t been that tough either.
I’ll admit I am really lazy and like to sleep instead of exercise when I have free time, so the main part of my healthy lifestyle, right now, has been cooking. I make it a point to get up and have breakfast, I take snacks to eat through the day, and I’ve stocked up on great recipes to make dinner super easy, super healthy, and super delicious.
Today,I have for you my favorite fish taco recipe- fish tacos with mango salsa and cilantro crema. I’ve had fish tacos a couple of different ways, but this is definitely the tastiest way. I probably make it for dinner about once a month him. I love using salmon because it is very high in protein, full of vitamins, and heeeeyyy no calories. Keep on reading for full deets and tons of yummy pictures.
What You’ll Need
- salmon (I used 3 fillets)
- sour cream
- 1 ripe mango
- fresh cilantro
- 1 bell pepper
- 1 jalapeno
- 1 red onion
- extra virgin olive oil (evoo)
- coleslaw veggies
- corn tortillas
Starting with the salmon I drizzled evoo into a medium sized nonstick pan. I placed each fillet skin down and seasoned the tops. Next, I used all of the seasonings in the “what you’ll need” section, however, I didn’t measure them. Eyeball it, and you should be fine. Rosemary, basil, and oregano are some of my favorite herbs so I tend to go a little heavy. The fish cooked on medium heat (5 on a numbered stove) for 4 to 5 minutes on each side. Once it was done I sat it on a plate to cool. While it cooled I worked on the salsa and crema.
Sometimes this salsa becomes a meal all on its own. It’s quick to make and packs so much flavor I find myself picking at it before it’s done. The key is a nice ripe mango (pick the right mango by finding one you’re able to squeeze with little pressure). Once you’ve got the perfect mango chop it up into small chunks and put it in a bowl. When putting the mango in the bowl try to also drop in whatever juice is on your cutting board. Next chop up one bell pepper, followed by one jalapeno pepper, and then about half of your red onion.
The trick with the veggie portions in the salsa is that the mango should be the largest. If your mango was small scale back on the amount of bell pepper and red onion that you use. Last, I added a pinch or two or salt and pepper, gave it a mix, and sat it in the refrigerator to chill. [insider tip] the longer you let it sit the better it tastes.
This was the absolute easiest part. Scoop out three spoonfuls of sour cream, fold in freshly chopped cilantro (as much as you like) and chives, add salt and pepper to taste, and voila you’ve got cilantro crema.
Now that your salmon is cooled and your toppings are done it’s time to put your fish taco together. Grab a corn tortilla, spread on a generous amount of crema, add some salmon, then slaw, and top with mango salsa. I added the slaw because I’ve heard of people really enjoying it on fish tacos, but I wasn’t really a fan. It didn’t have much
of a taste, so after I ate my first with I ate the second without.
If you try the recipe comment and let me know. OR, comment your favorite fish taco recipe for me to try! Hit the subscribe button to continue following my lifestyle journey and to get Tiff + Coco updates.