Lime & Chilli Fish Tacos with Mango Salsa

Fresh Lime & Chilli Fish Tacos with Mango Salsa are a healthy and speedy dinner, bursting with tropical flavours. The best fish taco recipe! 

I have a serious crush on fish tacos. In the summer I make them a lot; primarily because that is when all the amazing produce is in season for the salsa I love to make up to with the tacos. So, I guess you could say that fish tacos are really the perfect vehicle for some amazing salsa. This week just called for some fresh bright food … enter the fish taco.

Make this Cilantro Lime Crema!!! It takes tacos from the everyday to “wow” quickly. It’s 3 ingredients that get all blended up. I get hit up for this salsa recipe a lot. Here you go friends … it’s in print and accessible to you anytime you wish! I hope you all enjoy it as much as we do.

More taco love? Check out these other taco recipes:

• Steak Tacos with Radish Salsa 
• Sweet Potato Taco Bowl 
• Slow Cooker Chicken Tinga Tacos 
• Beef Tacos with Corn, Cilantro, and Lime Salsa

* photos were updated Feb 2018. 

Print

Fresh Lime & Chilli Fish Tacos with Mango Salsa

Prep Time

15 mins

Cook Time

10 mins

Total Time

25 mins

 

Fresh Lime & Chilli Fish Tacos with Mango Salsa are a speedy dinner, bursting with tropical flavours. 

Course: Main Course

Cuisine: Mexican

Keyword: best fish tacos, fish tacos, fish tacos recipe

Servings: 4 servings as a main

Author: Samantha

Ingredients

Fish Tacos:

• 1/2 tsp dried chili flakes (optional, when serving kids I don't include this)
• 1 tbsp lime juice
• 1 tbsp vegetable oil, such as avocado or olive
• 1/4 tsp fine sea salt
• 1/4 tsp fresh ground black pepper
• 1.5 lbs (approx. 640 gr) firm boneless/skinless white fish (such as cod, halibut or tilapia)
• 8 small soft flour tortillas, warmed

Mango Salsa:

• 1 large mango, peeled and roughly sliced or chopped (or 2 small)
• 1 cup cherry tomatoes, halved
• 1 medium-large red bell pepper, roughly chopped
• 1/2 cup cilantro leaves and fine stems, roughly chopped
• 1/2 jalapeño, finely chopped
• 1 lime, juiced
• 1 drizzle olive oil around 1 tsp
• 1/4 tsp fine sea salt

Cilantro Lime Crema:

• 3/4 cup sour cream
• 1/3 cup cilantro leaves and fine stems
• 1/4 cup lime juice

Quick Pickled Jalapeño and Red Onion:

• 1/4 small-medium red onion, thinly sliced
• 1 jalapeño, halved and thinly sliced
• 2 pinches two pinches of mustard seeds (optional)
• 1/2 cup red wine or white wine vinegar

Instructions

Fish Tacos:

1. Combine chili flakes, lime juice and oil in a shallow bowl. Add fish and toss gently to coat. Season lightly with salt and pepper.

2. Heat a large non-stick frying pan over medium-high heat. Cook the fish in batches for 2-4 minutes per side, or until cooked through.

Mango Salsa:

1. Combine all ingredients in a bowl and toss until well mixed. 

Cilantro Lime Crema:

1. Blend all ingredients (sour cream, cilantro, and lime juice) together.

Quick Pickled Jalapeño and Red Onion:

1. Place all ingredients in a bowl and let sit for 10-20 minutes before serving.

Assembly:

1. Divide fish among warm tortillas and serve with salsa, cream, and pickled jalapeños and red onions.

Fish Recipe Adapted from: Fresh and Light by Donna Hay

Enjoy! xo