Bangus Tacos With Mango Pineapple Salsa
Using:
A tropical twist on fish tacos — perfect for summer days!
Bangus
Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world.
You’ll need:
- 1 Marinated Spicy Baby Milkfish
- 4 small tortillas (corn or flour)
- 1 ripe mango, diced
- 1 cup fresh pineapple, diced
- 1 small red onion, finely chopped
- 1 small chili, minced (optional)
- 1 tsp Masarap Calamansi Citrus Concentrate
- Salt & pepper, to taste
- Fresh cilantro or parsley, chopped
Optional Toppings
- Shredded lettuce
- Avocado slices
- Sour cream or yogurt
How to make it:
- Cook the bangus:
- Heat oil in a skillet over medium heat.
- Pan-fry the marinated fillet for 3–4 minutes per side until golden and cooked through.
- Flake into bite-sized pieces.
- Prepare the salsa:
- In a bowl, combine mango, pineapple, red onion, bell pepper, chili, Masarap Calamansi Citrus Concentrate, salt, and pepper.
- Mix well and garnish with chopped cilantro.
- Assemble the tacos:
- Warm the tortillas.
- Layer shredded lettuce (if using), flaked bangus, and a generous spoonful of mango & pineapple salsa on each tortilla.
- Add avocado slices or a dollop of sour cream/yogurt if desired.
- Serve immediately and enjoy!
Masarap Tip: For extra zing, drizzle a little leftover Masarap Calamansi Citrus Concentrate over the fish before assembling.
You’ll need:
- 1 Marinated Spicy Baby Milkfish
- 4 small tortillas (corn or flour)
- 1 ripe mango, diced
- 1 cup fresh pineapple, diced
- 1 small red onion, finely chopped
- 1 small chili, minced (optional)
- 1 tsp Masarap Calamansi Citrus Concentrate
- Salt & pepper, to taste
- Fresh cilantro or parsley, chopped
Optional Toppings
- Shredded lettuce
- Avocado slices
- Sour cream or yogurt
How to make it:
- Cook the bangus:
- Heat oil in a skillet over medium heat.
- Pan-fry the marinated fillet for 3–4 minutes per side until golden and cooked through.
- Flake into bite-sized pieces.
- Prepare the salsa:
- In a bowl, combine mango, pineapple, red onion, bell pepper, chili, Masarap Calamansi Citrus Concentrate, salt, and pepper.
- Mix well and garnish with chopped cilantro.
- Assemble the tacos:
- Warm the tortillas.
- Layer shredded lettuce (if using), flaked bangus, and a generous spoonful of mango & pineapple salsa on each tortilla.
- Add avocado slices or a dollop of sour cream/yogurt if desired.
- Serve immediately and enjoy!
Masarap Tip: For extra zing, drizzle a little leftover Masarap Calamansi Citrus Concentrate over the fish before assembling.
