California Fish Tacos with Dry Roasted Peppers and Mango
Dive into the vibrant flavors of these California Fish Tacos with Dry Roasted Peppers and Mango—a mouthwatering fusion of fresh, smoky, and zesty ingredients that bring coastal vibes to your plate. Tender, spice-rubbed white fish fillets are seared to perfection and nestled in warm corn tortillas alongside sweet, caramelized bell peppers roasted in a dry skillet. A refreshing mango salsa, bursting with tropical sweetness and tangy lime, adds a bright contrast, while optional dollops of creamy sour cream or Greek yogurt tie everything together. Perfect as a quick, healthy dinner ready in just 35 minutes, these tacos are a colorful, crowd-pleasing choice that’s both easy to make and wholly satisfying. Whether you're hosting a taco night or craving a taste of California sunshine, this recipe is a surefire hit.
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Recipe Information
Ingredients
- 1 lb White fish fillets (such as cod or halibut)
- 1 Lime
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 2 Red bell peppers
- 1 Yellow bell pepper
- 1 Mango
- 0.5 Red onion
- 0.25 cup Fresh cilantro
- 8 Corn tortillas
- 0.5 cup Sour cream or Greek yogurt (optional)
Instructions
1. Preheat a cast-iron skillet or heavy pan over medium-high heat.
2. Slice the red and yellow bell peppers into thin strips. Place them in the dry skillet and roast them for about 10 minutes, stirring occasionally, until they are slightly charred and softened. Set aside.
3. Cut the mango into small cubes. Dice the red onion and finely chop the cilantro. Combine these in a bowl to create the mango salsa. Add the juice of half a lime and a pinch of salt. Mix well and refrigerate until ready to serve.
4. Pat the fish fillets dry with a paper towel. In a small bowl, mix the ground cumin, paprika, salt, and black pepper. Rub this spice mixture evenly over the fish fillets.
5. Heat the olive oil in the same skillet you used for the peppers. Once the oil is shimmering, cook the fish fillets for 3-4 minutes per side, depending on thickness, until the fish is opaque and flakes easily with a fork. Remove from heat and flake the fish into bite-sized pieces.
6. Warm the corn tortillas in a separate dry skillet or over an open flame for about 20 seconds on each side until lightly charred and pliable.
7. Assemble the tacos: Place a portion of the fish on each tortilla, followed by the dry roasted peppers and a spoonful of mango salsa. Drizzle with a dollop of sour cream or Greek yogurt, if desired.
8. Serve immediately and enjoy your freshly made California Fish Tacos with Dry Roasted Peppers and Mango!
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 588 mg | 26% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 12.0 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 151 mg | 12% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
