Tilapia Tacos With Mango Salsa Recipes

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GRILLED TILAPIA WITH MANGO SALSA

Don't let the list of ingredients fool you: this is super-easy, and gets rave reviews whenever I serve it. The salsa can be made the day ahead to save time. Strawberries can be substituted for the mango if you prefer--both are excellent! Combine leftover salsa with some drained black beans the next day for lunch.

Provided by Naomi Witzke

Categories     Seafood     Fish     Tilapia

Time 1h55m

Yield 2

Number Of Ingredients 16



Grilled Tilapia with Mango Salsa image

Steps:

  • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
  • Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
  • Preheat an outdoor grill for medium-high heat, and lightly oil grate.
  • Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Nutrition Facts : Calories 634 calories, Carbohydrate 33.4 g, Cholesterol 62.2 mg, Fat 40.2 g, Fiber 4.4 g, Protein 36.3 g, SaturatedFat 5.8 g, Sodium 696.7 mg, Sugar 25.2 g

⅓ cup extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 teaspoon dried basil
1 teaspoon ground black pepper
½ teaspoon salt
2 (6 ounce) tilapia fillets
1 large ripe mango, peeled, pitted and diced
½ red bell pepper, diced
2 tablespoons minced red onion
1 tablespoon chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
salt and pepper to taste

FISH TACOS WITH MANGO SALSA

Make and share this Fish Tacos With Mango Salsa recipe from Food.com.

Provided by 1PugMom2

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9



Fish Tacos With Mango Salsa image

Steps:

  • Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Cut fish crosswise into 3/4-inch slices. Place fish in a single layer in a greased shallow baking pan. Combine olive oil, cumin, and garlic powder. Brush over fish. Bake in a 450 degree F oven for 4 to 6 minutes or until fish begins to flake when tested with a fork.
  • Meanwhile, in a medium bowl stir together mayonnaise and lime juice. Add cabbage; toss to coat. Spoon some of the coleslaw mixture into each taco shell; add fish slices and top with Mango Salsa.
  • Mango Salsa: In a medium bowl combine 3/4 cup chopped, peeled mango or peach; 1/2 medium red sweet pepper, seeded and finely chopped; 2 tablespoons thinly sliced green onion; 1/2 jalapeño chile pepper, seeded and finely chopped; 1-1/2 teaspoons olive oil; 1/4 teaspoon finely shredded lime peel; 1-1/2 teaspoons lime juice; 1-1/2 teaspoons vinegar; 1/4 teaspoon salt; and 1/8 teaspoon black pepper. Makes 1 cup.

Nutrition Facts : Calories 301.5, Fat 13.2, SaturatedFat 2.8, Cholesterol 49.6, Sodium 277, Carbohydrate 23.4, Fiber 2.5, Sugar 3.3, Protein 21.8

12 ounces skinless fish fillets
1 tablespoon olive oil
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
3 tablespoons mayonnaise or 3 tablespoons salad dressing
1 teaspoon lime juice
1 1/2 cups packaged shredded cabbage with carrots (coleslaw mix) or 1 1/2 cups shredded cabbage
8 taco shells, warmed according to package directions
1 recipe mango salsa

CHIPOTLE TILAPIA TACOS WITH MANGO-CILANTRO SALSA

Chipotle Fish Tacos are made with a mango-cilantro salsa, and chipotle aioli sauce is served with garlic spiked black beans and Spanish rice. I have run this special in the last restaurant I worked at as a daily special. It always sold out! I hope that you will try this recipe, it is a hit if you enjoy fish tacos!

Provided by Chef Shelley Pogue

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 21



Chipotle Tilapia Tacos with Mango-Cilantro Salsa image

Steps:

  • Stir together the chipotle chile powder, garlic powder, salt, and cracked black pepper in a shallow bowl. Brush the tilapia fillets with the canola oil, and press into the spice mixture to coat, and set aside. Make the salsa by stirring together the mango, jalapeno, red onion, 1 clove garlic, cilantro, and lime juice in a separate bowl, and set aside. Make the aioli by stirring together the chipotle puree, 1 clove garlic, and mayonnaise in a small bowl, and set aside.
  • Bring the black beans and 2 cloves of garlic to a simmer in a saucepan with a pinch of salt. Cover, and cook over low heat for 20 minutes. Meanwhile, heat a large skillet over medium-high heat, and cook the tilapia until opaque in the center, and crispy on both sides, about 7 minutes. Heat the tortillas in a skillet over medium heat, and keep warm.
  • To serve, place the tortillas on a plate, spoon on some Spanish rice and black beans. Top with some of the coleslaw mix, hot tilapia, and a spoonful of the mango-cilantro salsa. Top with a dollop of chipotle aioli to serve.

Nutrition Facts : Calories 755.8 calories, Carbohydrate 94.7 g, Cholesterol 52.1 mg, Fat 32.2 g, Fiber 9.9 g, Protein 35.3 g, SaturatedFat 3.9 g, Sodium 2500.9 mg, Sugar 9.1 g

3 tablespoons chipotle chile powder
1 teaspoon garlic powder
1 tablespoon salt
1 tablespoon cracked black pepper
1 pound tilapia fillets, cut in half lengthwise
¼ cup canola oil
1 mango - peeled, seeded and diced
1 jalapeno pepper, seeded and minced
1 small red onion, finely chopped
1 clove garlic, minced
1 bunch cilantro, chopped
1 tablespoon lime juice
1 tablespoon pureed chipotle peppers in adobo sauce
1 clove garlic, minced
¼ cup mayonnaise
2 (15 ounce) cans black beans, rinsed and drained
2 cloves garlic, minced
1 pinch salt
3 cups hot cooked Spanish rice
8 (6 inch) whole wheat tortillas
1 (8.5 ounce) package coleslaw mix

MANGO-LICIOUS TILAPIA

My son's girlfriend, Nicole, named this 'mango-licous'. The mango salsa is great over the tilapia, as a dip or on cottage cheese. Try serving the tilapia over brown basmati rice or lightly dressed salad greens for a complete meal. Then generously top with the salsa. Mango-licious!!

Provided by Anonymous

Categories     Seafood     Fish     Tilapia

Time 22m

Yield 4

Number Of Ingredients 15



Mango-licious Tilapia image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C.)
  • In a shallow baking dish, combine the olive oil, orange zest, orange juice, salt, pepper and chili flakes. Rinse the fish fillets and pat them dry. Place them into the baking dish and turn to coat with the seasonings.
  • Bake for 10 to 12 minutes in the preheated oven, until fish can be flaked with a fork.
  • While the fish cooks, combine the mango, onion, avocado, tomatoes, lime zest and juice, jalapeno, ginger, cilantro and 1 teaspoon kosher salt in a glass bowl. Stir to blend and set aside at room temperature until fish has finished cooking. Place fillets on a platter and spoon the salsa over them to serve.

Nutrition Facts : Calories 318.9 calories, Carbohydrate 21.2 g, Cholesterol 41.4 mg, Fat 16 g, Fiber 6.2 g, Protein 25.3 g, SaturatedFat 2.4 g, Sodium 561.6 mg, Sugar 11.7 g

4 tilapia fillets
2 tablespoons olive oil
1 ½ tablespoons grated orange zest
¼ cup fresh orange juice
salt and pepper to taste
crushed red pepper flakes to taste
1 mango - peeled, seeded and diced
1 small red onion, finely chopped
1 avocado - peeled, pitted and diced
3 roma tomatoes - peeled, seeded and chopped
1 lime, zested and juiced
1 jalapeno pepper, seeded and finely chopped
1 tablespoon minced fresh ginger root
¼ cup chopped fresh cilantro
1 teaspoon kosher salt

CHILI RUBBED TILAPIA WITH MANGO SALSA

Clipped from the local paper, this was adapted from "Fine Cooking Fresh" by the editors of Fine Cooking magazine. Leftovers, if any, can be used for fish tacos. This healthy but tasty entree is an excellent source of fiber with 12 grams per serving.

Provided by Epi Curious

Categories     Low Cholesterol

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14



Chili Rubbed Tilapia With Mango Salsa image

Steps:

  • Preheat oven to 200 degrees. Place a heat-proof platter on the middle rack of the oven.
  • In a medium bowl, combine the beans, tomatoes, red onion, avocado, lime juice, 2 tablespoons canola oil, cilantro and black pepper; toss gently. Let the salsa sit at room temperature while you cook the fish.
  • In a small bowl, mix 1/4 teaspoon black pepper with the chili powder, cumin, oregano and about 1/2 teaspoon sea salt (or to taste). Rub both sides of the tilapia fillets with the mixture.
  • In a large nonstick skillet, heat the remaining 2 tablespoons canola oil over medium-high heat until hot. Working in batches, cook two of the tilapia fillets until lightly browned and the flesh is opaque and cooked through, about 2 minutes on each side. Transfer the fish to the platter in the oven to keep warm while you cook the remaining two fillets. Transfer the fillets to the platter and spoon half of the salsa on top. Serve with the remaining salsa on the side.
  • For fish tacos: Place the fish in warmed, soft flour tortillas. Top with finely shredded cabbage or lettuce and leftover salsa. A basic tartar sauce blends well with this fish, or you can mix chili powder with reduced-fat mayonnaise. Place a dollop on the fish.

15 ounces black beans, drained and rinsed
3 roma tomatoes, washed, diced
1 mango, ripe, seed removed, peeled and diced
1/2 cup red onion, diced
1 avocado, halved, pitted and diced
3 tablespoons lime juice (fresh)
1/4 cup canola oil, divided
1/2 cup cilantro, chopped (fresh)
fresh ground black pepper
2 teaspoons dried ancho chile powder (or favorite chili powder)
1 teaspoon ground cumin
1 teaspoon dried oregano (preferably Mexican)
sea salt
16 ounces tilapia fillets (4 skinless fillets)

TILAPIA FILLETS WITH MANGO SALSA

This easy, under-30-minute entree pairs pan-fried tilapia fillets with a fresh mango salsa that's flavored with fresh cilantro and sweet orange marmalade.

Provided by cookinmom

Categories     Pan-Fried Tilapia Recipes

Time 25m

Yield 4

Number Of Ingredients 10



Tilapia Fillets with Mango Salsa image

Steps:

  • Combine mango, marmalade, lime juice, cilantro, and green onion for salsa in a small bowl.
  • Mix together chili powder, pepper, and salt; sprinkle on both sides of tilapia fillets.
  • Heat oil in a large skillet over medium heat. Add tilapia and cook until opaque in the center and fish flakes easily with a fork, 3 to 5 minutes per side.
  • Serve with salsa.

Nutrition Facts : Calories 254.1 calories, Carbohydrate 21.8 g, Cholesterol 52.1 mg, Fat 5.6 g, Fiber 1.3 g, Protein 29.6 g, SaturatedFat 0.9 g, Sodium 155.4 mg, Sugar 18.3 g

1 cup chopped fresh mango
¼ cup orange marmalade
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon chopped green onion
1 teaspoon chili powder
1 teaspoon ground black pepper
⅛ teaspoon salt
4 (5 ounce) fillets tilapia
1 tablespoon vegetable oil

TILAPIA WITH MANGO SALSA

Make and share this Tilapia With Mango Salsa recipe from Food.com.

Provided by Sunshine47

Categories     Southwestern U.S.

Time 9m

Yield 2 serving(s)

Number Of Ingredients 5



Tilapia With Mango Salsa image

Steps:

  • Thaw frozen tilapia.
  • Soak in milk for 1/2 hour discard milk no need to pat dry.
  • Dip tilapia in panko crumbs.
  • Saute in oil until brown on each side about 2 min per side.
  • Serve with salsa on top.

Nutrition Facts : Calories 577.1, Fat 20.9, SaturatedFat 4.1, Cholesterol 116.5, Sodium 540.2, Carbohydrate 41.9, Fiber 2.4, Sugar 6.5, Protein 54.9

1 lb tilapia fillet
1/2 cup low-fat milk
1 cup panko breadcrumbs
1 cup mango salsa or 1 cup pineapple salsa
2 tablespoons oil

BEER-BATTERED TILAPIA WITH MANGO SALSA

This is a recipe I've seen credited to EatingWell.com. I made some slight revisions: more spice, only whole wheat flour, dark beer, less vinegar and lime juice and mint in the salsa instead of cilantro. I omitted the salt entirely. I used a large, shallow frying pan so I was able to cook all the pieces at once.

Provided by cathianne

Categories     Healthy

Time 35m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 11



Beer-Battered Tilapia With Mango Salsa image

Steps:

  • Combine the mango, onion, vinegar, lime juice and mint. Let sit in the fridge while preparing fish (if you can refrigerate it for an hour or more, that's even better).
  • Combine flour, spices, and beer. Using a whisk helps get any lumps out. Put the batter in a shallow dish.
  • Clean and dry the tilapia fillets. Cut in half length-wise.
  • Heat the oil in a large shallow frying pan at medium-high heat.
  • Coat each piece of fish with batter and place in hot oil.
  • Cook on each side for about 2-3 minutes - until batter is crusty and fish is white.
  • Place fish pieces on paper towels to blot excess oil.
  • Serve mango salsa over fish. (I also like to serve it with a side of roasted red potatoes).
  • NOTE: If you can't find a ripe mango, you can substitute one kiwi, a few large strawberries and a couple of chunks of pineapple.

1 mango, diced
1/4 cup red onion, minced
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons lime juice
1 tablespoon of fresh mint, chopped
5 tablespoons whole wheat flour
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup dark beer
3/4 lb tilapia fillet (2 fillets)
2 -3 tablespoons corn oil

TILAPIA WITH MANGO SALSA

What's the well-dressed tilapia wearing this season? Mango salsa, darling! Get out the cucumbers and onions and try it in this simple dish for six.

Provided by My Food and Family

Categories     Home

Time 32m

Yield Makes 6 servings.

Number Of Ingredients 10



Tilapia with Mango Salsa image

Steps:

  • Combine first 5 ingredients and 2 Tbsp. dressing.
  • Heat 1-1/2 tsp. of the oil and 1 Tbsp. dressing in large nonstick skillet on medium heat. Add 3 fish fillets; cook 3 min. on each side or until fish is browned on both sides and flakes easily with fork. Transfer to serving platter; keep warm. Repeat with remaining oil, dressing and fish.
  • Serve fish with rice, mango salsa and lime wedges.

Nutrition Facts : Calories 290, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 27 g

1 ripe mango, peeled, seeded and diced
1/2 cup finely chopped cucumbers
1/4 cup finely chopped red onions
1 small jalapeño pepper, seeded, finely chopped and minced
1/4 cup chopped fresh cilantro
1/4 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1 Tbsp. oil, divided
6 tilapia fillets (1-1/2 lb.)
3 cups hot cooked instant brown rice
1 lime, cut into 6 wedges

TILAPIA WITH MANGO SALSA VERDE

After messing around with a few different items I had on hand, I came up with a very simple recipe that your taste buds will love! This light and healthy fish is fused together with the flavors of the Caribbean and Central America. It's tangy and sweet with just a little kick. Serve with white or Spanish rice and top off with the salsa juices.

Provided by luv2eat5

Time 35m

Yield 2

Number Of Ingredients 12



Tilapia with Mango Salsa Verde image

Steps:

  • Squeeze lemon juice over fish fillets and season with salt and pepper; set aside.
  • Melt butter in a large pan over medium heat. Add mango, salsa verde, chicken broth, jalapeno, and recaito; bring to a simmer. Add wine and lime juice, then drizzle in olive oil. Bring to a light boil.
  • Add tilapia and cook, flipping as needed, until fish is almost cooked through, about 10 minutes. Reduce heat to low and let simmer, covered, until fish flakes easily with a fork and flavors have melded, about 5 minutes more.
  • Serve fish topped with mango salsa sauce.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 32.9 g, Cholesterol 58.2 mg, Fat 14.6 g, Fiber 3.7 g, Protein 24.4 g, SaturatedFat 5 g, Sodium 866.2 mg, Sugar 21 g

½ medium lemon, juiced
2 (4 ounce) fillets tilapia fillets
salt and ground black pepper to taste
1 tablespoon butter
1 medium ripe mango, peeled and chopped
1 cup salsa verde
½ cup chicken broth
1 medium jalapeno pepper, seeded and minced
1 tablespoon recaito (such as Goya®)
½ cup white wine
½ medium lime, juiced
1 tablespoon olive oil

TILAPIA TACOS

This meal comes together in about a half hour total but when I am feeling especially lazy I will buy prepared mango/peach salsa at the store and use a package of prepared cole slaw mix plus the lime juice. Enjoy!

Provided by invictus

Categories     Tilapia

Time 30m

Yield 8 serving(s)

Number Of Ingredients 19



Tilapia Tacos image

Steps:

  • In a small bowl combine all salsa ingredients and toss gently. Place in fridge for at least 15 minutes to allow flavors to combine.
  • In a medium bowl combine cabbage, cilantro, mayonnaise, and lime juice. Mix to combine.
  • Preheat oven to 450 degrees and spray a 13x9 baking dish with cooking spray.
  • Rinse and pat dry fish. Cut into 3/4 inch pieces and lay in a single layer in baking dish. Sprinkle with cumin, garlic and onion powder. Bake for 10 minutes or until fish flakes with a fork.
  • For each taco place a small amount of cheese on the bottom of shell, top with tilapia pieces, salsa, and cabbage mixture.

1 1/2 cups canned peaches, drained
1 red bell pepper, finely chopped
1/4 cup green onion, thinly sliced
1 tablespoon jalapeno pepper
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1 lb tilapia fillet
1/4 teaspoon ground cumin
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 1/2 cups shredded cabbage
1 tablespoon cilantro, chopped
3 tablespoons mayonnaise
1 teaspoon lime juice
1/2 cup monterey jack cheese
8 taco shells

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There is something about the salty/sweet/spicy flavor combination that works so well on some quick, pan-fried tilapia, and I am here for it. Mango Jalapeno Salsa. The anatomy of a good …
From wanderingsinmykitchen.com


TILAPIA TACOS WITH SIMPLE MANGO SALSA - RECIPE FROM PRICE CHOPPER
Preheat oven to 375 degrees F. Grease baking sheet with non-stick cooking spray. Rinse and pat dry tilapia fillets. Place fillets on the baking sheet. Brush the top of each fillet with olive oil. …
From mypricechopper.com


FISH TACOS RECIPE TILAPIA WITH MANGO SALSA
All cool recipes and cooking guide for Fish Tacos Recipe Tilapia With Mango Salsa are provided here for you to discover and enjoy. Healthy Menu. Is A Soup Diet Healthy 7 Day …
From recipeshappy.com


THE BEST FISH TACOS WITH MANGO SALSA | ALENA MENKO
Now it's time to assemble the fish tacos with mango salsa! Top the tortillas with fish, mango salsa, shredded red cabbage, sliced avocado, and cilantro. Squeeze any …
From alenamenko.com


FISH TACOS WITH MANGO SALSA | FOODTALK
Fish Tacos. 4 tilapia fillets; 3 tbsp olive oil; 2 tsp cumin; 2 tsp chili powder; 2 tsp salt; 2 tsp pepper; 8 corn tortillas ; 2 limes sliced; Mango Salsa. 1 mango peeled and chopped; ¼ cup red onion chopped; ½ jalapeno chopped; ¼ cup tomatoes seeds removed; ¼ cup cilantro …
From foodtalkdaily.com


GRILLED TILAPIA WITH MANGO SALSA - THE GIRL WHO ATE EVERYTHING
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic …
From the-girl-who-ate-everything.com


BAKED TLLAPIA WITH AVOCADO MANGO SALSA - THE FOODIE AFFAIR
Preheat oven to 425 degrees. Place fish on a baking sheet and squeeze 1/2 lime juice over the fish and season with salt and pepper. Cook 7 minutes for thinly sliced fish or cook until opaque …
From thefoodieaffair.com


GRILLED TILAPIA TACOS WITH MANGO SALSA | ROBERT ROSE
Preheat barbecue grill to medium-high. Salsa: In a small bowl, combine mango, red pepper, cilantro, red onion, salt and lime juice. Tacos: In a small cup, whisk together cumin, …
From robertrose.ca


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