Chipotle Fish Tacos with Mango Avocado Salsa
Chipotle Fish Tacos with Mango Avocado Salsa. We are so here for the tropical vibes for taco Tuesday. You know I am all about my mango avocado salsa this summer and I have to make the most of it before summer ends. So tonight we’re doing a spicy Chipotle seasoned cod taco paired with the sweet and savory salsa. Served alongside a Lime Crema…because you can never have enough sauce for dipping. Cheers to a summery, tropical taco Tuesday…now where are the margs ;)) ?!
Another Mexican themed dinner tonight because it’s taco Tuesday, and I am totally here for this tropical taco. I know, I know…I have been wayyyy too into the tropical seafood dishes this summer, but can you blame me?! They not only taste delicious, but they look so pretty in photos. And I love to take photos that look as good as they taste. And some dishes just aren’t as photogenic, you know? But not these tropical fish tacos. These are vibrant and summery and fun and look great for the camera ;)) !!
I totally wish I was eating these tacos at the beach because they really give me that beachy vibe. But they still taste just as good even when I’m not at the beach. For the fish, we used a flaky cod, but you can totally use any type of white fish that you’d like. The cod is marinated in a mix of Mexican spices. They have that delicious spicy chipotle chili flavor that pairs perfectly with the mango salsa. The salsa has my usual ingredients….mango, avocado, jalapeño, lime juice, and a splash of orange juice. It's citrusy and refreshing paired with the spicy fish. Then there’s the Lime Crema for the ultimate cool down to that spicy bite.
We are totally loving these fish tacos for taco Tuesday. There are only a few taco Tuesday’s left of summer, so it would only be right to celebrate with a tropical taco and a tropical marg !!
Ingredients
1 pound white fish
2 tablespoons olive oil
1 teaspoon chipotle chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
charred tortillas for serving
scallions for serving
For the Pineapple Avocado Salsa
2 mangos; diced
1 avocado; diced
2 jalapeños
juice of 1 lime
1 tablespoon orange juice
salt and pepper
For the Lime Crema
1 cup sour cream
juice of 1 lime
salt and pepper
Directions
In a baking dish, drizzle the fish with the olive oil. Sprinkle with the chili powdered, paprika, and cumin. Roast in a 400 degree oven for 10 - 15 minutes or until fish is cooked through. Remove the fish from the baking dish and shred using a fork.
Make the mango avocado salsa. In a medium bowl, add the mango, avocado, jalapeños, lime juice, and orange juice. Season with salt and pepper. Toss to combine.
Make the Lime Crema. In a small bowl, mix the sour cream, lime juice, salt, and pepper.
Assemble the tacos. Char the tortillas over a flame. Layer the tortillas with the shredded fish. Top with Mango Avocado Salsa and Lime Crema. Garnish with sliced scallions.
