{"id":17386,"date":"2026-05-08T10:27:02","date_gmt":"2026-05-08T10:27:02","guid":{"rendered":"https:\/\/healthyaging.net\/magazine\/uncategorized\/zucchini-and-cheese-2\/"},"modified":"2026-05-14T12:50:20","modified_gmt":"2026-05-14T12:50:20","slug":"fish-tacos-with-mango-salsa","status":"publish","type":"post","link":"https:\/\/healthyaging.net\/magazine\/recipe\/fish-tacos-with-mango-salsa\/","title":{"rendered":"Fish Tacos with Mango Salsa (Tacos de Pescado con Salsa de Mango)"},"content":{"rendered":"<p><p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/spring-summer-2026\/from-veracruz-to-thailand-cookbooks-worth-savoring\/\">Back to Food Article<\/a><\/p><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-17323\" src=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2026\/05\/Fish_Tacos_w_Mango_Salsa700.jpg\" alt=\"\" width=\"700\" height=\"496\" srcset=\"https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2026\/05\/Fish_Tacos_w_Mango_Salsa700.jpg 700w, https:\/\/healthyaging.net\/magazine\/wp-content\/uploads\/2026\/05\/Fish_Tacos_w_Mango_Salsa700-300x213.jpg 300w\" sizes=\"auto, (max-width: 700px) 100vw, 700px\" \/><div class=\"recipe-card\"><\/p>\n<h3>Fish Tacos with Mango Salsa (Tacos de Pescado con Salsa de Mango)<\/h3>\n<p class=\"servings\">Makes 4 servings<\/p>\n<p><strong>For the Mango Salsa:<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>3 Roma tomatoes, minced, juices reserved<\/li>\n<li>2 mangoes, peeled, pitted, and minced<\/li>\n<li>1 small red onion, minced<\/li>\n<li>3\u20444 packed cup fresh cilantro leaves, minced<\/li>\n<li>2 tablespoons freshly squeezed lime juice<\/li>\n<li>1 1\u20442 teaspoons kosher salt<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>For the Tacos:<\/strong><\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Kosher salt<\/li>\n<li>2 pounds boneless tilapia fillets, cut into 8 roughly equal pieces (or substitute another firm white fish, like snapper)<\/li>\n<li>1\u20444 cup vegetable oil, plus more as needed<\/li>\n<li>8 Corn Tortillas or flour tortillas<\/li>\n<li>8 ounces Monterey Jack, mozzarella, or cheddar cheese, grated<\/li>\n<li>1\u20444 head green cabbage, shredded<\/li>\n<li>1 avocado, pitted, peeled, and cut into 8 slices<\/li>\n<li>Creamy Jalapeno Salsa (Found Below), optional<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>To make the salsa, in a medium bowl, combine the tomatoes, mangoes, onion, cilantro, lime juice, and salt and stir well. Taste and adjust any ingredients to taste, then set aside.<\/p>\n<p>To make the tacos, lightly salt the fish on both sides. In a large skillet (preferably nonstick), heat the oil over medium heat. Working in batches if necessary, add the fillets in a single layer and cook for about 4 minutes each side, or just until cooked through. The fish should flake easily with a fork. Transfer each fillet to a plate once cooked. Add more oil as needed if cooking in batches.<\/p>\n<p>While the fish cooks, heat the tortillas on a large comal or griddle. Divide the cheese among the tortillas and heat until the cheese has melted. You can also make a \u201ccostra\u201d by flipping each one, cheese-side down, on the comal until the cheese turns brown and starts to crisp, at which point it will slightly pull away from the comal and allow you to flip it back cheese-side up.<\/p>\n<p>Assemble each taco on a tortilla with fish, cabbage, mango salsa, avocado, and the jalape\u00f1o salsa, if using.<\/p>\n<p><strong>CREAMY JALAPE\u00d1O SALSA<\/strong> (Salsa Cremosa de Jalape\u00f1o)<\/p>\n<p class=\"servings\">Makes about 2 cups<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>1 1\u20442 cups vegetable oil<\/li>\n<li>5 large jalapeno chiles, stemmed<\/li>\n<li>1 small white onion, quartered<\/li>\n<li>1 teaspoon kosher salt<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>In a small saucepan, heat the oil over medium heat until it reaches between 175\u00b0F and 200\u00b0F (a thermometer is ideal here, but if you don\u2019t have one, heat until the oil starts to ripple or shimmer slightly without smoking). Add the jalape\u00f1os and onion and cook for 10 minutes, then use tongs or a slotted spoon to transfer the jalape\u00f1os and onion to a blender.<\/p>\n<p>Add the salt and blend until smooth, and then slowly add the hot oil in a thin stream until the mixture comes together as a uniform, emulsified sauce. Taste and add more salt, if needed.<\/p>\n<p>Serve immediately, or store in a tightly sealed container in the refrigerator for up to 1 week.<\/p>\n<p><\/div>\n<p class=\"author-credit\">Excerpted from Veracruz All Natural: Fresh Mexican Recipes from Our American Home. Copyright \u00a9 2026, Reyna and Maritza Vazquez. Photo: \u00a9 2026 by Mackenzie Smith.<\/p>\n<p class=\"back-link\"><a href=\"https:\/\/healthyaging.net\/magazine\/spring-summer-2026\/from-veracruz-to-thailand-cookbooks-worth-savoring\/\" target=\"_blank\" rel=\"noopener\">Back to Food Article<\/a><\/p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>View recipe<\/p>\n","protected":false},"author":3,"featured_media":17323,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[35,220],"tags":[],"class_list":["post-17386","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-spring-summer-2026-recipe"],"acf":[],"_links":{"self":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/17386","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/comments?post=17386"}],"version-history":[{"count":4,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/17386\/revisions"}],"predecessor-version":[{"id":17390,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/posts\/17386\/revisions\/17390"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media\/17323"}],"wp:attachment":[{"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/media?parent=17386"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/categories?post=17386"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/healthyaging.net\/magazine\/wp-json\/wp\/v2\/tags?post=17386"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}