These Pan-Seared Fish Tacos with Mango Salsa Say Summer Isn’t Over Yet

Name: These Pan-Seared Fish Tacos with Mango Salsa Say Summer Isn’t Over Yet
Ingredients: 1 medium ripe mango; 1/4 small red onion; 1/2 medium red bell pepper; 1/2 small jalapeño pepper; 1/2 medium lime; 6 sprigs fresh cilantro; 1/4 teaspoon kosher salt; 2 lime wedges, divided; 2 tablespoons sour cream or full-fat plain Greek yogurt; 1 teaspoon hot sauce, such as Cholula or Sriracha; 1/2 medium ripe avocado; 2 to 3 (6-inch) corn or flour tortillas; 1 6 to 7 ounce skinless white fish fillet, such as tilapia, cod, or red snapper; 3/4 teaspoon kosher salt, divided; 1 tablespoon all-purpose flour or cornstarch; 1/8 teaspoon freshly ground black pepper; 1 pinch cayenne pepper; 2 tablespoons vegetable oil

"It's the perfect dinner for one...."

INGREDIENTS

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1 medium ripe mango

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1/4 small red onion

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1/2 medium red bell pepper

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1/2 small jalapeño pepper

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1/2 medium lime

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6 sprigs fresh cilantro

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1/4 teaspoon kosher salt

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2 lime wedges, divided

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2 tablespoons sour cream or full-fat plain Greek yogurt

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1 teaspoon hot sauce, such as Cholula or Sriracha

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1/2 medium ripe avocado

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2 to 3 (6-inch) corn or flour tortillas

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1 6 to 7 ounce skinless white fish fillet, such as tilapia, cod, or red snapper

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3/4 teaspoon kosher salt, divided

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1 tablespoon all-purpose flour or cornstarch

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1/8 teaspoon freshly ground black pepper

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1 pinch cayenne pepper

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2 tablespoons vegetable oil

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