Author Notes
These tacos are wonderfully fresh tasting with the addition of the mango salsa. The smoked paprika mayo adds an addtional flavor layer without adding too much heat. The recipe calls for pan searing the fish, but feel free to put them on the grill. —ChefAbilities
Ingredients
- For the tacos:
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4
Tilapia fillets (or other white fish)
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1 tablespoon
Extra-virgin olive oil
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1 tablespoon
All-purpose seasoning (Zatarain's, Jamaican Jerk, your choice)
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Salt and pepper to taste
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1
Recipe Smoked Paprika Mayo
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1
Recipe Chili Mango Salsa
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8
Corn tortillas
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1 bunch
Cilantro, chopped
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Fresh limes, sliced
- Smoked Paprika Mayo & Chili Mango Salsa
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1/4 cup
Mayonnaise
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1/4 cup
Mexican Crema
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1 teaspoon
Smoked paprika
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1 teaspoon
Lime juice
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2 teaspoons
Granulated sugar
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1
Fresh mango, cubed
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1/4 cup
Purple onion, diced
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1/4 cup
Red bell pepper, diced
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1 tablespoon
Cilantro, finely chopped
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1
Lime, juice and zest
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1 dash
Cayenne pepper
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1/2 teaspoon
Chili powder
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Salt to taste
Directions
- For the tacos:
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Heat a comal or large skillet over medium-high heat. Warm tortillas on each side and keep warm.
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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.
- Smoked Paprika Mayo & Chili Mango Salsa
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For the smoked paprika mayo: Mix mayonnaise and next 4 ingredients. Refrigerate until ready to use.
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For the chili mango salsa: Combine the mango with the next 7 ingredients. Refrigerate until ready to use.
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