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Fresh Lime & Chilli Fish Tacos with Mango Salsa! #tacos #fishtacos #healthymeal

Fresh Lime & Chilli Fish Tacos with Mango Salsa

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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.