November 21st, 2024
Recipes
Fish Tacos with Mango Salsa
Valentina P
- Difficulty
•
- Time 30"
If you like mango, then you'll love this homemade fish taco recipe! Tender and flaky seasoned fish tucked into tortillas and topped with juicy mango salsa, crunchy cabbage, and a creamy taco sauce. Easy, delicious, and healthy.
How To MakeDiet Type: Classic
Shopping List
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For the Fish
- 12 ounces tilapia (or other firm white fish)
- 1 teaspoon taco seasoning (store-bought or homemade)
- 1/2 teaspoon salt
- 1/2 tablespoon olive oil
- 1/2 tablespoon non-dairy butter For the Salsa
- 1 small ripe mango, peeled and diced (about 1 cup)
- 1/2 red bell pepper, diced
- 1/4 avocado, diced
- 2 tablespoons red onion, finely diced
- 1/4 cup cilantro, chopped
- 1/2 jalapeño, finely chopped (adjust to taste)
- 1/2 lime, juiced
- 1 teaspoon agave nectar (optional, if the mango is not very sweet)
- 1/4 teaspoon salt For the Taco Sauce
- 2 cup non-dairy sour cream (we like this one)
- 1 1/2 tablespoons mayonnaise
- 1/2 tablespoon lime, juiced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon sriracha For the Rest
- 6 to 9 tortillas
- 3 ounces red or green cabbage, thinly sliced (about 2 small handfuls)
Instructions
- Step 1: Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil or parchment.
- Step 2: Place the fish fillets on the lined pan and rub the olive oil all over the fillets. Season the fish generously with the taco seasoning and salt on all sides and dot each pieces with the butter. Bake the fish at 375 for 20 minutes, or until cooked through.
- Step 3: Meanwhile, let's prepare the Mango Salsa. Chop the mango, bell pepper, avocado, red onion, cilantro, and jalapeño. Add all of the ingredients to a small mixing bowl and stir in the lime juice, salt, and optional agave nectar. Refrigerate until ready to use.
- Step 4: Next, stir together all of the Taco Sauce ingredients until smooth. Add a little water, a 1/2 teaspoon at a time until the sauce is thin enough to drizzle.
- Step 5: Thinly slice the cabbage and place in a small bowl. Toss with 1 to 2 spoonfuls of the Taco Sauce and stir until the cabbage is lightly creamy. Set aside.
- Serve: Assembly time! Warm the tortillas in a dry, hot skillet (or over an open flame) for 15 to 30 seconds per side until the tortillas are pliable and soft. Top each warm tortilla with some torn pieces of warm fish, mango salsa, and crunchy slaw. Drizzle with Taco Sauce and enjoy.
Recipe Notes
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Nutrition
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Fish Tacos with Mango Salsa
PT30M 12 ounces tilapia (or other firm white fish) 1 teaspoon taco seasoning (store-bought or homemade) 1/2 teaspoon salt 1/2 tablespoon olive oil 1/2 tablespoon non-dairy butter 1 small ripe mango, peeled and diced (about 1 cup) 1/2 red bell pepper, diced 1/4 avocado, diced 2 tablespoons red onion, finely diced 1/4 cup cilantro, chopped 1/2 jalapeño, finely chopped (adjust to taste) 1/2 lime, juiced 1 teaspoon agave nectar (optional, if the mango is not very sweet) 1/4 teaspoon salt 2 cup non-dairy sour cream (we like this one) 1 1/2 tablespoons mayonnaise 1/2 tablespoon lime, juiced 1/4 teaspoon garlic powder 1/4 teaspoon sriracha 6 to 9 tortillas 3 ounces red or green cabbage, thinly sliced (about 2 small handfuls) Gluten Free Paleo 3 Servings
Ingredients:
