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Fish Tacos with Mango Salsa - An Apple a Day Nutrition

Fish Tacos with Mango Salsa

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  • Total Time: 30 minutes
  • Yield: 6 people 1x


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


Units Scale
  • 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
  • 12 large limes, juiced
  • 1 tbsp. natural greek or coconut yoghurt (dairy free)


  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. 
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Cuisine: Dairy Free, Gluten Free