Fish Tacos Recipe with Mango Salsa
320kcal
Ingredients
- For the fish:
- 500 g white fish fillets tilapia, cod, or similar
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp garlic powder
- Salt and black pepper to taste
- 2 tbsp olive oil
- For the mango salsa:
- 1 ripe mango diced small
- ½ red onion finely chopped
- 1 green chili finely chopped (optional)
- Juice of ½ lime
- A handful of fresh cilantro chopped
- For the avocado-lime crema:
- 1 ripe avocado
- 2 tbsp yogurt or sour cream
- Juice of 1 lime
- A pinch of salt
- For serving:
- 8 –10 small corn or flour tortillas
- 1 cup shredded cabbage
- Lime wedges
Equipment
- Skillet or grill pan
- Mixing bowls
- Cutting board and knife
- Fork (for flaking fish and mashing avocado)
Method
- To make the mango salsa:
- Combine mango, red onion, chili, and cilantro in a bowl.
- Add lime juice and toss gently.
- Let sit for 10 minutes to let flavors blend.
- To make the fish:
- Rub fish fillets with spice mix and olive oil on both sides.
- Heat a skillet over medium-high heat.
- Cook fish 3–4 minutes per side, until golden and easily flaked.
- To make the avocado-lime crema:
- Mash the avocado until smooth.
- Stir in yogurt, lime juice, and salt until creamy.
- To assemble:
- Warm tortillas briefly over open flame or in a dry skillet.
- Layer cabbage, flaked fish, mango salsa, and crema.
- Serve immediately with lime wedges.
Nutrition
Serving2tacosCalories320kcalCarbohydrates32gProtein24gFat12gSaturated Fat2.5gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol55mgSodium420mgPotassium650mgFiber5gSugar9gVitamin A900IUVitamin C25mgCalcium80mgIron1.8mg
Notes
- Pat fish dry before seasoning for a better sear.
- Don't skip the salsa's resting time.
- Warm tortillas just before serving to keep them soft.
- For a spicier version, add extra chopped chili or a pinch of cayenne.