Fish Tacos with Mango Tajin Salsa

Mmmmmm … tacos. Pork carnitas, al pastor – you name it, we are always happy to hold a terrific taco in our hands before it makes its short, joyful trip to our mouths! Fish tacos, in particular, hold a special place in our hearts (and bellies!).

We really love fresh fish, and Felix and I are both very fond of spicy foods. And most important of all, fish tacos take us back to our happy places – somewhere by the sea, maybe Southern California, maybe the Yucatan – eating freshly grilled fish or shrimp on warm tortillas with a squeeze of lime, some creamy avocado and a bit of hot sauce, while enjoying a warm ocean breeze with a cold drink in hand. Yes, we dream about fish tacos often – we can’t help ourselves.

So, when Felix had some cod that he bought from the fish market, and he asked me what I wanted to make with it, I immediately suggested tacos! My recipe for fish tacos is ready in minutes. It’s quick and simpler than any other meat filling.

Salsa, Sauces and Seasoning

Make the salsa yourself or buy a favorite to save time – and don’t forget the hot sauce! I love Tapatio while Felix loves Cholula, either works. Or if you prefer a fruity, hot habanero sauce, go for it! We love a bit of heat and sweet together, so I chopped up a simple mango and jalapeño salsa to drop on the fish, with generous hits of lime juice and cilantro, a base of sour cream slaw, and sprinkles of Tajin seasoning to top it off. If you don’t know about Tajin, it is a favorite of ours for seasoning Mexican foods, like burritos, elotes, tacos, seafood and more. It adds a tartness with a bit of salt and heat that is just perfect for finishing fish and shrimp! You can find it in most supermarkets. If you happen to visit a Mexican specialty grocer, you may find a hot habanero variety as well.

Cod or Shrimp

For the fish, simply sauté in olive oil with a bit of garlic, hot sauce and lime juice – that’s all it needs. Making it on a stove top is the easiest way to get from cooking to eating in a hurry. You could also cook it on the grill or in the oven, but it is a bit trickier with such a delicate fish like cod.

If you don’t have fish, go the shrimp route! It is fantastic and cooks in about three minutes! Grilled shrimp happens to be another one of our weaknesses and would actually be worth the trouble of heating up the grill. This stovetop method also works really well with a larger shrimp (26/30 or bigger, peeled and tail off).

We suggest having everything for the tacos already prepped and on hand before cooking the fish or shrimp, since you’ll want to assemble and eat these hot from the pan for best results. And, don’t forget your sunglasses, beer and beach towel!

Tip: Make the sour cream slaw and mango salsa first, since the chopping takes longer than any other step in this recipe. Heat the tortillas quickly in a hot skillet with a few drops of oil, flipping over after 20 seconds or so, and keep the stack warm in a hot kitchen towel before cooking the fish or shrimp. This makes it easy to assemble everything quickly while the fish is still hot.