Fish Tacos with Mango Salsa Posted on 18/12/2020

Fish Tacos with Mango Salsa - An Apple a Day Nutrition

Mmmm… Fish Tacos with Mango Salsa; Is there anything better than the fresh, sweet taste of mangoes paired with a little Mexican spice on a balmy summer’s night? I didn’t think so.

This dish is on frequent rotation at our place; not only because it’s delicious, but because it’s fresh, light and incredibly easy to prepare.

For those on a gluten free diet, finding gluten free tortillas can be tough. Thankfully, Old El Paso now have a range of gluten free soft tortillas available in supermarkets; but if you want to go one step better, check your local health food store for 100% organic corn tortillas – these are our favourite 🙂

For those also looking to avoid the additives and preservatives commonly found in Mexican seasoning, I tend to skip supermarket varieties, opting for either an organic option from the health food store (buying bulk online is often easiest!) OR using a mix of organic herbs and spices to make my own. If that sounds do-able, you can click this link for more information: MYO Mexican Seasoning.

Now let’s stop talking about these Fish Tacos with Mango Salsa and dive straight in!

Fish Tacos with Mango Salsa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

One of my favourite dishes – sweet, light and perfect for a balmy summer night. 

Course: Dinner
Cuisine: Dairy Free, Gluten Free
Servings: 6 people
Ingredients
  • 8 Soft shell tortillas (See notes)
  • 500 g mild tasting white fish
  • 2 tbsp. Mexican seasoning (see notes)
  • 1/8 red cabbage, shredded
Mango Salsa
  • 2 large mangoes, peeled, seed removed, diced
  • 1 medium red capsicum, core removed, diced
  • 1/4 red onion, chopped
  • 1/4 cup fresh coriander, chopped finely
  • 1 tsp. chilli flakes (more if you like it spicy)
Avocado “Crema”
  • 2 avocados, shell and seed removed
  • 1 tbsp. extra virgin olive oil
  • 1 -2 large limes, juiced
  • 1 tbsp. natural greek or coconut yoghurt (dairy free)
Instructions
  1. In a large fry pan, cook fish. Add mexican seasoning (if using white fish; if using salmon, avoid). 

  2. In a large bowl, combine all of the mango salsa ingredients. Gently toss to mix all the ingredients. Set aside. 

  3. In a separate bowl, combing all of the avocado "crema" ingredients, mashing together until smooth. Set aside. 

  4. Assemble your tacos: add one tortilla, 2-3 tbsp. fish, top with red cabbage, mango salsa, and avocado crema. 



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