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.
Fresh Lime & Chilli Fish Tacos with Mango Salsa are a speedy dinner, bursting with tropical flavours.
- 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
- 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
- 3/4 cup sour cream
- 1/3 cup cilantro leaves and fine stems
- 1/4 cup lime juice
- 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
Combine chili flakes, lime juice and oil in a shallow bowl. Add fish and toss gently to coat. Season lightly with salt and pepper.
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.
Combine all ingredients in a bowl and toss until well mixed.
Blend all ingredients (sour cream, cilantro, and lime juice) together.
Place all ingredients in a bowl and let sit for 10-20 minutes before serving.
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