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MealDinnerSeafoodFishSeafoodDairyTacos & BurritosHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesCinco de MayoPescatarianPan FrySummerWeeknightUnder 30 MinutesHealthyGluten-FreeMexican

Mango Salsa Fish Tacos

Luna Regina
Community Member
85% would make again
Total Time

28 minutes

28 min

Prep Time

15 minutes

15 min

Cook Time

13 minutes

13 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mango Salsa Fish Tacos
Total Time

28 minutes

28 min

Prep Time

15 minutes

15 min

Cook Time

13 minutes

13 min

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Mango Salsa Fish Tacos

Ingredients

for 4 servings

  • 18 oz boneless salmon fillet (540 g)
  • 8 corn tortillas, 6 inch (15 cm)
  • ½ teaspoon salt, divided
  • 1 ½ tablespoons olive oil, divided
  • 2 teaspoons lime juice, divided
  • ½ teaspoon chili powder
  • 1 teaspoon mexican spice mix
  • 1 ½ teaspoons paprika
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin, ground
  • ¼ teaspoon cayenne powder
  • 5 oz avocado (150 g), cubed
  • 6 oz mango (180 g), cubed
  • 1 ½ oz red onion (45 g), chopped
  • ½ cup sour cream (120 g)
  • 1 teaspoon lime zest
  • ½ oz jalapeño (15 g)
  • ½ cup coriander (10 g), roughly chopped
  • ¼ teaspoon black pepper, garnish
  • ½ teaspoon garam masala

Nutrition Info

  • Calories 514
  • Fat 28g
  • Carbs 34g
  • Fiber 6g
  • Sugar 7g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 150°F. Start by splitting the salt, oil, and lime juice in half.
  2. In a small bowl, mix chili powder, Mexican spice mix, paprika, garlic powder, cayenne, cumin, ¼ tsp salt, and ¾ tbsp oil. Marinate the fish with this mixture for 5 minutes.
  3. Meanwhile, in another bowl, mix avocado, mango, red onion, and 1 tsp lime juice to make the salsa.
  4. In a pan over medium heat, use the remaining ¾ tbsp oil to sear the fish for 8 minutes until it’s brown. Remove the fish from the pan and discard the skin.
  5. To make the sauce, mix sour cream, lime zest, remaining 1 tsp lime juice, and remaining ¼ tsp salt in a bowl until well combined and smooth.
  6. Bake tortillas for 5 minutes.
  7. To assemble, shred the salmon and add the pieces onto the tortillas together with the salsa, jalapeno, and coriander. Pour the sauce on top.
  8. Serve.
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