Description
Delicious fish tacos topped with fresh mango salsa and a creamy avocado sauce.
Ingredients
Scale
- 2 pounds firm white fish such as cod, tilapia, halibut (cut into 2-inch pieces)
- 3 shallots (peeled and chopped)
- 4 garlic cloves
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons smoked sweet paprika
- 2 teaspoons coriander
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder
- 1/2 cup sweet mango chutney
- 2 tablespoons olive oil
- juice of 1/2 lime
- 1 medium red bell pepper (finely chopped)
- 1/2 medium red onion (finely chopped)
- 1/4 cup finely chopped cilantro
- 1 jalapeno (seeded and finely chopped)
- salt and black pepper to taste
- 1 avocado (pit removed)
- 1/3 cup plain Greek yogurt
- 1/4 cup cilantro
- 1 garlic clove
- juice of 1/2 lime
- salt and pepper to taste
- corn tortillas
- lime wedges for serving
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- Make seasoning for fish. In a food processor or blender, combine shallots, garlic, olive oil, lime juice, paprika, coriander, chili powder, cumin, salt, pepper, turmeric, and curry powder. Puree until smooth. Pour paste over fish, gently tossing to coat. Lay fish on baking sheet and bake for 12 minutes or until fish flakes easily. Remove from oven and keep warm.
- While fish is baking, prepare toppings. Whisk together mango chutney with olive oil and lime juice in a medium bowl. Toss together chopped red bell pepper, red onion, jalapeno, and cilantro with mango chutney dressing. Season salsa with salt and pepper and set aside.
- Make avocado cilantro sauce. Combine all the ingredients including avocado, yogurt, cilantro, garlic, and lime juice in a blender. Puree until smooth and season with salt and pepper.
- Heat tortillas and assemble tacos. Top tortillas with fish, mango chutney salsa, and avocado cream sauce. Serve with lime wedges on the side.
Notes
- For extra spice, leave the seeds in the jalapeno.
- Try serving with additional toppings like shredded cabbage or sliced radishes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 410
- Sugar: 5g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg