Fish Tacos with Mango Salsa and Cilantro Lime Sauce
I always love a good fish taco. And as good as our last recipe was, these were better. I love mangos. I love lime. I love cilantro. Combine them altogether in a sweet and spicy salsa on top of some good fish – delicious.
Maybe it’s because of some recent sketchy fish experiences we’ve had with frozen fish, but we’ve decided to treat ourselves to some nice fresh fish at Whole Foods. Rather than going for the boring old mahi or tilapia, we though we’d try something new we’d never heard of – Amberjack. It was firm enough that it didn’t fall apart, but still tender and flaky. It made for some delicious fish tacos, that’s for sure! If only Tennessee was closer to the coast so we could have really fresh seafood more often. :)
Fish Tacos with Mango Salsa and Cilantro Lime Sauce
Makes 2 servings. Recipe from Culinate.
Ingredients
1 lb. flaky white fish, such as halibut, tilapia, sole, or snapper (we used Amberjack)
4 Tbsp. fresh lime juice
2 Tbsp. vegetable oil
2 Tbsp. soy sauce10 to 12 corn tortillas
3 cups shredded cabbageFor Lime Sauce:
2 tablespoons mayonnaise
1/2 cup low-fat yogurt
2 tablespoons fresh lime juice
1 chipotle chile in adobo sauce, finely chopped
1 garlic clove, finely chopped or pressed
SaltFor Mango Salsa:
1 bell pepper (red, yellow, and/or orange), deseeded and chopped into 1/4-inch squares
1/2 small red onion, finely chopped
1 jalapeno pepper, deseeded and diced
2 just-ripe mangoes, peeled and chopped into 1/2-inch square chunks
1 handful cilantro, washed, dried, destemmed, and chopped
2 cloves garlic, minced
Juice of 1 lime
Salt to tasteDirections
Prepare the fish marinade by combining the fresh lime juice with the vegetable oil and soy sauce in a rectangular glass or ceramic dish. Add the fish, turn to coat, and leave to marinate while you prepare the rest of the ingredients.Prepare the chipotle-lime sauce by combining the mayonnaise, yogurt, lime juice, chipotle chile, and chopped garlic in a bowl. Season to taste with salt.
Prepare mango salsa by mixing all ingredients together in a medium-large bowl and season to taste with salt.
Remove fish from the marinade and grill or saute until cooked through. Warm the tortillas, either in the oven, microwave, or saute in oil. Set out individual bowls of the sauce, salsa, and shredded cabbage.
For each individual taco, place some of the fish (breaking off chunks of the cooked fillets) on a tortilla, drizzle with the chipotle-lime sauce, and top with cabbage and mango salsa.
Don’t Miss a Meal!
I must say, I love this blog! so simple and fresh.
- Jessie -
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I printed off the same recipe and have been waiting to try it. Yours look great…maybe I will try it this weekend!
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I love fish tacos and having them with mango sounds perfect!
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Mmm, yes, these sound so summery and fresh. Can’t wait to try.
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Yes- fish tacos! Gorgeous. Lime and cilantro are on my top ten flavor list.
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I don’t even really like fish but these look and sound delish! Maybe I’ll work up the courage to give them a try :)
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i’m a fish taco fanatic… i recently blogged about them too. but yours look excellent. i might need to make them this weekend…
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I’m a fish taco fanatic too. We often pick them up for dinner here in So. Cal. I’ve not heard of that fish but will check it out sometime at our Whole Foods.
I tried a blackened salmon taco recipe once that had a mango salsa. That was quite good too.
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Looks very colorful and healthy! I can’t wait to try making them.
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great recipe, i’ll try it.
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Wow, I’m not a fish taco fan, but these look great. Thanks so much!
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This has been my go-to fish taco recipe ever since you posted it 2 years ago, thank you!!
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Is there any idea on the quantity of the sour cream? It’s not noted in the ingredients list.
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These were delicious! My husband said they were the best fish taco’s he has ever had!
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These were delicious!
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WOW!!!! These were delicous. The yogurt topping with mango salsa really made this a fully flavorfull dish. I loved it and so did my 5 year old son!
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