Go Back
Print
Recipe Image
Notes
Smaller
Normal
Larger
Fish Tacos with Mango Pico de Gallo
Print Recipe
Pin Recipe
Servings
4
Ingredients
500-600
g
meaty white fish
cut into 1 inch slices
1
tsp
Old Bay seasoning
or other seafood/all seasoning
1-2
tbsp
Sriracha hot sauce or to taste
1
mango
peeled and diced
2 to
matoes
seeded and diced
2
tbsp
chopped red onion
1/4
cup
cilantro
chopped
Juice of 1 lime
1/4
tsp
cayenne pepper or to taste
Salt and pepper to taste
1
tbsp
olive oil
Shredded cabbage to serve
Low fat sour cream to serve
optional
8
corn tortillas
Instructions
Toss fish with old bay seasoning, salt, pepper, and sriracha sauce.
Let sit at room temperature for 10 minutes. If you have more time, allow to marinate for 30 minutes to an hour in the chiller.
In a bowl, mix together onion, tomatoes, mango, cilantro, and cayenne pepper.
Season with lime juice, salt, and pepper.
Toss to combine, and set aside.
Heat non-stick pan on med-high heat.
When it's hot, add 1/2 tbsp olive oil.
Cook half the portion of the fish for 2-3 minutes on each side or until cooked.
Continue cooking the other portion with remaining oil.
Tend plate with aluminium foil and allow fish to rest for 5 minutes.
Warm up tortilla in microwave for 30 seconds, with a damp paper towel over it.
Serve with shredded cabbage, dollop of sour cream or more hot sauce, prepared fish, and mango pico de gallo.
Notes
Adapted from Bobby Deen's Everyday Eats