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Fresh Fish Tacos Recipe with Mango Salsa and Avocado Crema

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These fresh fish tacos combine flaky white fish with a sweet and tangy mango salsa and creamy avocado crema for a quick, easy, and delicious meal perfect for any occasion.

Ingredients

Scale
  • 1 pound fresh white fish fillets (cod, tilapia, or halibut), cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • Juice of 1 lime
  • 1 ripe mango, peeled and diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 1 ripe avocado, peeled and pitted
  • 1/2 cup sour cream or Greek yogurt (or dairy-free yogurt)
  • Juice of 1 lime
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 8 small corn or flour tortillas
  • Optional shredded cabbage or lettuce
  • Extra lime wedges for serving

Instructions

  1. In a medium bowl, toss the fish pieces with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let marinate for 10-15 minutes.
  2. In a small bowl, combine diced mango, chopped red onion, jalapeño (if using), cilantro, lime juice, and a pinch of salt. Stir gently and adjust seasoning as needed.
  3. In a blender or food processor, combine avocado, sour cream or Greek yogurt, lime juice, minced garlic, salt, and pepper. Blend until smooth. Add water or milk to thin if desired.
  4. Heat a skillet over medium-high heat. Add the seasoned fish in a single layer and cook 2-3 minutes per side until fish flakes easily and is golden.
  5. Warm the tortillas on a dry skillet or over a low flame until pliable.
  6. Assemble tacos by placing fish on tortillas, topping with mango salsa, drizzling avocado crema, and adding shredded cabbage or lettuce if desired. Serve immediately with lime wedges.

Notes

Do not overcrowd the pan when cooking fish to ensure a crispy crust. Marinate fish for no longer than 15 minutes to avoid ‘cooking’ it with lime juice. Warm tortillas before assembling to prevent breaking. Mango salsa tastes better after a few hours in the fridge. For dairy-free crema, substitute sour cream with coconut yogurt. Adjust jalapeño amount for desired spice level.

Nutrition

Keywords: fish tacos, mango salsa, avocado crema, fresh fish, easy tacos, quick dinner, healthy tacos, gluten-free, dairy-free option

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