‘Tis the season for fish tacos. ‘Tis the season for mangos, kiwis, and avocados. Oh, my!
Fish tacos are summery, refreshing, and festive. They are perfect to cook during the hot, humid summer months; you only need to turn your oven on for 10 minutes to cook the fish. Cut up some fruit and you’re ready to eat.
The fish is seasoned to perfection and the sweet and spicy tropical fruit salsa is all you need to top off this beauty of a taco.
You must try these Fish Tacos with Tropical Fruit Salsa this summer. Hurry, before the mangos are too expensive, the avocados aren’t flavorful, and the kiwis are puny. It’s summer; let’s embrace all of its juicy goodness!
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Fish Tacos with Tropical Fruit Salsa
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 2-4 1x
- Category: Entree
- Cuisine: Fish
Description
These fish tacos with tropical fruit salsa are the perfect summertime meal. The fish is delicate and the tropical fruit salsa is juicy and fresh.
Ingredients
- 1 pound wild-caught Mahi Mahi*
- 2 tablespoons olive oil
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons smoked paprika
- 1/8 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt to taste
- Soft corn taco shells for serving
- For Tropical fruit salsa:
- 1 mango, peeled, seeded, and chopped
- 2 kiwis, peeled and chopped
- 1 Roma tomato, seeded and chopped
- 1 avocado, peeled, pitted and chopped
- 1 serrano pepper, minced (seeded to adjust spiciness)
- 2 cloves garlic, minced
- Juice of 1/2 a lime
- Handful of fresh cilantro, chopped
- 1/4 teaspoon smoked paprika
- Salt to taste
Instructions
- For the fish: Preheat the oven to 350 degrees. Prepare a cookie sheet fitted with a drying rack.
- In a small bowl combine the spices and olive oil. Pat the fish dry with paper towels. Brush the spice and oil mixture on both sides of the fish.
- Bake the fish for 8 to 10 minutes, or until the fish is opaque and flaky. Remove from the oven and break into small pieces.
- While the fish is cooking make the tropical fruit salsa. Put the mango, kiwis, tomato, avocado, serrano pepper, garlic, lime juice and cilantro into a small bowl. Mix gently. Add the smoked paprika and salt. Adjust seasonings to taste. Set aside.
- Assemble the tacos by placing the fish onto warmed taco shells and topping with fruit salsa. Serve immediately.
- The fruit salsa can keep for 1 day covered in the refrigerator, but it is best eaten the same day.
Notes
*Other options beside Mahi Mahi would be any mild-flavored white fish, such as tilapia.
Adapted from: Half Baked Harvest
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