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Fresh Lime & Chilli Fish Tacos with Mango Salsa
Fresh Lime & Chilli Fish Tacos with Mango Salsa are a speedy dinner, bursting with tropical flavours.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings as a main
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:
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Combine chili flakes, lime juice and oil in a shallow bowl. Add fish and toss gently to coat. Season lightly with salt and pepper.
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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:
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Combine all ingredients in a bowl and toss until well mixed.
Cilantro Lime Crema:
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Blend all ingredients (sour cream, cilantro, and lime juice) together.
Quick Pickled Jalapeño and Red Onion:
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Place all ingredients in a bowl and let sit for 10-20 minutes before serving.
Assembly:
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Divide fish among warm tortillas and serve with salsa, cream, and pickled jalapeños and red onions.