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Mango Salsa Fish Tacos

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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 573
  • Fat 33g
  • Carbs 41g
  • Fiber 11g
  • Sugar 7g
  • Protein 31g

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.

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 573
  • Fat 33g
  • Carbs 41g
  • Fiber 11g
  • Sugar 7g
  • Protein 31g

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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