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Fish Tacos with Mango Salsa
Prep Time
5
minutes
mins
Cook Time
17
minutes
mins
Total Time
22
minutes
mins
Course:
Main Dish
Cuisine:
Mexican
Servings:
4
servings
Ingredients
Fish Tacos
▢
10
ounces
Fish Filets
-
10 ounce package Gorton’s Artisan Southwest Tortilla
▢
8
Soft Flour Tortillas
▢
2
cups
Shredded Cabbage
-
or prepackage coleslaw mix
Mango Salsa
▢
1
Mango
-
peeled, cored and diced
▢
¼
cup
Red Onion
-
diced
▢
¼
cup
Red Bell Pepper
-
diced
▢
2
Tbsp
Jalapeno
-
seeded and diced
▢
1
Lime
-
juiced
▢
2
Tbsp
Cilantro
-
chopped
▢
¼
tsp
All Purpose Seasoning
Instructions
Mango Salsa
Place all ingredients for salsa in a small bowl and stir to combine.
Cover and refrigerate until ready to use. This can be made up to 2 days before.
Fish Tacos
Prepare fish according to package directions.
Place about 1/8 cup shredded cabbage in taco shell.
Place 1 fish filet on top of the cabbage (you may need to cut it to make it fit)
Spoon mango salsa on top of fish.
Notes
Add Sauce:
Up the spicy flavor with your favorite hot sauce.
Slaw:
Buy a premade slaw with purple cabbage and carrots for these tacos, or make this
Sriracha Slaw
.
Protein:
Any lean protein can be used for this recipe, such as shrimp tacos or grilled fish tacos.
Taco Seasoning:
Buy plain fish fillets and add
Homemade Taco Seasoning
.
Healthier Fish Tacos:
Feel free to use dairy-free sour cream or cheese if you need to make healthier fish tacos, or use gluten-free tortillas. You can also grilled fresh fish instead of using fried fish fillets.