Mango-Lime Fish Tacos

To cut down on prep time for this dish, make the mango salsa and lime sauce the night before.



Serves: 4          Prep Time: 30 minutes          Ready In: 50 minutes


Mango Salsa

  • 1/2 cup chopped mango
  • 1 avocado, chopped
  • 1/4 cup minced red bell pepper
  • 1/4 cup red onion, chopped
  • 1 tablespoon lime juice
  • 2 green onions, sliced
  • 1 small jalapeño pepper
  • 1 clove of garlic

Lime Sauce

  • 1 tbsp mayo
  • 1/4 cup greek yogurt
  • 1 tbsp lime
  • 1 clove of garlic
  • 1 tsp Epicure Mango Curry Spice, optional


  • 1 pound cod or tilapia fillets, rinsed and patted dry
  • 1 tsp chili powder
  • 1/2 tsp each cumin
  • 1/2 tsp oregano
  • 1 egg or 1/4 cup of milk
  • 1/4 cup panko crumbs
  • 1/4 cup flour
  • 8 corn tortillas, warmed
  • 1 cup shredded green or red cabbage
  • 1/2 cup shredded carrots


  1. Combine ingredients for Mango Salsa and set aside
  2. Combine ingredients for Lime Sauce and set aside
  3. In a large skillet, heat oil over medium heat; saute cabbage and carrots for 5-10 minutes
  4. Meanwhile, combine spices in a large ziplock bag, add fish, and shake until coated.
  5. Next, add flour to ziplock bag, and shake to coat.
  6. Dip fish in egg or milk, then dip in panko crumbs.
  7. Push saute veggies to one side, add a splash of oil and cook fish, turning once, until golden,  5 to 10 minutes.
  8. Flake fish into chunks and combine with cabbage and carrot.
  9. Heat tortillas according to package directions.
  10. Divide fish among tortillas; top with mango salsa and yogurt sauce.

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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