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Fish Tacos with Mango Pico de Gallo

Servings 4


  • 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


  • 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.


Adapted from Bobby Deen's Everyday Eats