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  • Wild Game Gourmet

Fish Tacos With Mango Salsa

Perfect for a warm summer evening! This healthy, fresh recipe will become one of your weeknight staples. And frying your tortillas will make this dish as close to authentic as it gets.

Prep time: 20

Cook time: 20 minutes

Serves: 6-8



1 lb white fish (walleye, cod, mahi-mahi, talapia ,etc.)

1 lemon, sliced

1/2 red onion, diced

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp garlic salt

1/4 tsp pepper

2 Tbsp olive oil


3 mangos, diced

1/2 red bell pepper, diced

1/2 red onion, diced

Juice from 1/2 lime

1 jalapeno, seeded and minced

1/4 cup cilantro leaves, chopped


1/2 cup sour cream

1/3 cup mayonnaise

2 Tbsp lime juice

1 tsp garlic powder

1 tsp Sriracha sauce or to taste

Shells & Toppings

1 bag coleslaw mix

Cotija cheese, graded

2 large avocados, sliced

1/2 bunch cilantro, diced

12-18 corn or flour tortillas (this works well with low carb versions as well!)

2 limes, wedged Lime wedges

4 Tbsp olive oil



-Combine cumin, cayenne pepper, garlic salt and pepper

-Rub both sides of all fish with the mixture

-Place olive oil in a large skillet, heat to medium high

-Add lemon slices

-Allow lemons to break down, about 5 minutes

-Add fish, cook 5 minutes on each side or until done (should be flaky)

-Place on a paper towel lined plate and pat top with a paper towel to absorb in excess oil

-In a medium bowl, flake fish for serving

-In a small bowl, add lemons and onions to be used for garnish or an optional topping


-In a medium bowl combine, mangos, red bell pepper, red onion, jalapeno and cilantro

-Squeeze the juice from 1/2 lime

-Refrigerate until ready to serve


-In a small bowl combine sour cream, mayonnaise, juice from 1/2 lime, garlic powder and siracha sauce

-Refrigerate until ready to serve


-Heat olive oil in medium skillet

-One at a time, gently fold tortillas in half and place in oil

-Let the tortilla fry for approximately 45 seconds

-Place on paper towel lined plate

- Repeat

-I like to line everything up buffet style and allow your guests to build their own tacos


Pairs well with Spanish Rice and re-fried beans

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