Fish Tacos With Chili Mango Salsa And Smoked Paprika Mayo Recipe

Name: Fish Tacos With Chili Mango Salsa And Smoked Paprika Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the tacos:; 4 Tilapia fillets (or other white fish); 1 tablespoon Extra-virgin olive oil; 1 tablespoon All-purpose seasoning (Zatarain's, Jamaican Jerk, your choice); Salt and pepper to taste; 1 Recipe Smoked Paprika Mayo; 1 Recipe Chili Mango Salsa; 8 Corn tortillas; 1 bunch Cilantro, chopped; Fresh limes, sliced; Smoked Paprika Mayo & Chili Mango Salsa; 1/4 cup Mayonnaise; 1/4 cup Mexican Crema; 1 teaspoon Smoked paprika; 1 teaspoon Lime juice; 2 teaspoons Granulated sugar; 1 Fresh mango, cubed; 1/4 cup Purple onion, diced; 1/4 cup Red bell pepper, diced; 1 tablespoon Cilantro, finely chopped; 1 Lime, juice and zest; 1 dash Cayenne pepper; 1/2 teaspoon Chili powder; Salt to taste

Servings: persons

For the tacos:
4 Tilapia fillets (or other white fish)
1 tablespoon Extra-virgin olive oil
1 tablespoon All-purpose seasoning (Zatarain's, Jamaican Jerk, your choice)
Salt and pepper to taste
1 Recipe Smoked Paprika Mayo
1 Recipe Chili Mango Salsa
8 Corn tortillas
1 bunch Cilantro, chopped
Fresh limes, sliced
Smoked Paprika Mayo & Chili Mango Salsa
1/4 cup Mayonnaise
1/4 cup Mexican Crema
1 teaspoon Smoked paprika
1 teaspoon Lime juice
2 teaspoons Granulated sugar
1 Fresh mango, cubed
1/4 cup Purple onion, diced
1/4 cup Red bell pepper, diced
1 tablespoon Cilantro, finely chopped
1 Lime, juice and zest
1 dash Cayenne pepper
1/2 teaspoon Chili powder
Salt to taste

1
Heat a comal or large skillet over medium-high heat. Warm tortillas on each side and keep warm.
2
Heat the oil over medium-high heat in a non-stick skillet. Season fish with all-purpose seasoning mix, salt and pepper. Lay fish carefully in the heated pan, seasoning side down. Cook for about 2 minutes. Carefully flip the fish and cook until fish flakes easily. Place all the cooked fish fillets in a bowl and chop up. Serve 1/2 of each fillet in a corn tortilla, top with smoked paprika mayo and chili mango salsa. Garnish with chopped cilantro and a fresh lime slice.
3
For the smoked paprika mayo: Mix mayonnaise and next 4 ingredients. Refrigerate until ready to use.
4
For the chili mango salsa: Combine the mango with the next 7 ingredients. Refrigerate until ready to use.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: For the tacos:, 4 Tilapia fillets (or other white fish), 1 tablespoon Extra-virgin olive oil, 1 tablespoon All-purpose seasoning (Zatarain's, Jamaican Jerk, your choice), and more.

Yes, Fish Tacos With Chili Mango Salsa And Smoked Paprika Mayo falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish Tacos With Chili Mango Salsa And Smoked Paprika Mayo

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