The freshness of this fish taco can’t be beat. While tacos have been part of Mexico’s dinner table for generations, Baja California gets credit for giving them a fishy twist. Traditionally made with a lightly battered mild white fish that was deep-fried, fish tacos can be found in many creative incarnations today. I chose Tilapia, a mild white fish, because its delicate presence allows the toppings’ flavors to shine through. This recipe includes most of the traditional fish taco ingredients, but adds a secret weapon – mango sauce. The sweet and spicy taste of the sauce unites the separate notes of the taco’s flavor into a Caribbean symphony. Can’t get enough mango? Try pairing this recipe with a mango margarita – frozen or on the rocks.
- Some corn tortillas can be very thin. Sometimes it helps to use two tortillas per taco as seen in the photo.
- Another method for warming the corn tortillas is by using a griddle pan. Heat the pan on the stove on medium heat. Place a tortilla in the pan and warm it for 1 minute on each side. This method is a little more time consuming.
- Short on time? The pico de gallo, cabbage slaw and mango sauce can all be made the night before.
- Leftover mango sauce will keep in the refrigerator for 4-7 days.