Ingredients
Method
Prepare the Mango Salsa
- In a medium bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Mix gently and set aside to let flavors meld while you prepare the fish.
Cook the Fish
- Pat fish fillets dry with paper towels. In a shallow dish, whisk together flour, cumin, paprika, garlic powder, salt, and pepper.
- Dredge each piece of fish in the seasoned flour mixture, shaking off excess.
- Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add fish pieces, being careful not to overcrowd the pan.
- Cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Transfer to a plate and break into bite-sized pieces.
Assemble the Tacos
- Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds.
- Place warm tortillas on plates. Divide fish among tortillas, then top with mango salsa and shredded cabbage.
- Garnish with fresh cilantro and serve with lime wedges on the side.
Notes
The mango salsa can be made up to 2 hours ahead and refrigerated. For extra heat, leave some jalapeño seeds in the salsa. Leftover fish works great in salads or grain bowls the next day.