Foodedo recipe

Fish Tacos with Mango Salsa

Name: Fish Tacos with Mango Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 400 g white fish fillet (sliced); 8 small flour tortillas; 1 mango (finely diced); 0.5 red onion (finely diced); 10 g fresh coriander (roughly chopped); 2 lime (halved); 1 tsp ground cumin; 2 tbsp olive oil; flaky sea salt; black pepper

25 min ·

These fish tacos are a weeknight dream — flaky, golden-seared white fish tucked into warm tortillas and crowned with a bright, juicy mango salsa. Fresh, fast, and full of flavor, they're ready in about 35 minutes with minimal cleanup.

Ingredients

10 items

400 gwhite fish filletsliced
8small flour tortillas
1mangofinely diced
½red onionfinely diced
10 gfresh corianderroughly chopped
2limehalved
1 tspground cumin
2 tbspolive oil
—flaky sea salt
—black pepper

Method

5 steps

Step 1. Make the mango salsa: In a medium bowl, combine the diced mango, red onion, and most of the coriander (reserve a small handful for garnish). Squeeze in the juice of one lime, season with a pinch of salt, and stir to combine. Taste and adjust — it should be bright and a little punchy. Set aside to let the flavors meld while you cook the fish.
Step 2. Season the fish: Pat the fish slices dry with paper towel — this helps them sear rather than steam. Season all over with the cumin, a generous pinch of salt, and a few cracks of black pepper.
Step 3. Sear the fish: Heat the olive oil in a large non-stick or cast iron pan over medium-high heat until shimmering. Add the fish in a single layer and cook for 2–3 minutes per side until golden at the edges and just opaque through the thickest part. Remove from the heat and use a spatula or fork to gently flake into chunky pieces.
Step 4. Warm the tortillas: While the fish rests, warm the tortillas one at a time in a dry pan over medium heat for about 30 seconds per side, or char them briefly over a gas flame for extra flavour. Keep them wrapped in a clean tea towel to stay soft and warm.
Step 5. Assemble and serve: Divide the flaked fish among the warm tortillas, then spoon over the mango salsa generously. Scatter with the reserved coriander and serve immediately with the remaining lime halves for squeezing over.