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Mango Avocado Fish Tacos

2020-05-27

So it may appear that there’s a lot going on here; we’ve got fish tacos and mango avocado salsa and a tangy lime cilantro crema to top it off. However, this recipe is not complicated and all these elements work together really nicely to create the ultimate fish taco.

Mango avo salsa has quickly become one of my favorite salsas and the tropical flavors really pair nicely with cod, or any other type of white fish. The lime crema just adds a little bit of sourness to bring the whole enchilada (or taco ☺) together. And not to mention the really healthy and wholesome ingredients at play here.

These flavors remind me of a pleasant, sunny summer day and I imagine that I would invite friends and family over and share with them. And normally that would make me so happy, but then I’m reminded that with the covid-19 craze going on right now, it makes it so difficult to enjoy the little things like this. But I am looking forward to the day when sharing food will be possible again!

We hope you enjoy making and eating these delicious and easy fish tacos. We’re definitely looking forward to summer and more summer flavors!

Serving Size: 6 servings
Total Time: 40 minutes

Ingredients

Mango Avocado Salsa

  • 2 avocados, cut into small cubes
  • 1 large mango, cut into small cubes
  • 2 garlic cloves, minced
  • ½ red onion, finely chopped
  • ½ cup cilantro, chopped
  • 1 tablespoon lime juice
  • Sea salt, to taste
  • Ground black pepper, to taste

Fish Tacos

  • 2 pounds fresh pacific cod fillets
  • 2 tablespoons olive oil
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic & herb seasoning (optional)
  • 12 white corn taco tortillas
  • 1 cup sour cream
  • 1 garlic clove, grated
  • ½ lime, juiced and zested
  • ¼ cup cilantro, finely chopped
  • Sea salt, to taste
Instructions
  1. 1. Preheat the oven to 400 degrees F. Wash the pacific cod fillets and pat dry with a paper towel before placing them in a glass baking dish.
  2. 2. Drizzle the cod filets with olive oil and sprinkle the sea salt, black pepper, and garlic and herb seasoning all over and on both sides. Bake for about 20-25 minutes, depending on how thick the filets are and until they flake easily with a fork.
  3. 3. Meanwhile, in a medium bowl mix together the ingredients for the mango avocado salsa.
  4. 4. To make the lime cilantro crema, combine the sour cream, garlic, lime juice and zest, and cilantro. Add salt to taste.
  5. 5. Flake the fish with a fork and fill each of the white corn tortillas. Top with the salsa, drizzle with crema, and enjoy!
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