Summer Fish Tacos

Ashley Grombol
Servings: 8
15 to 30 min

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  • Ingredients
  • step-by-step directions
For the Tacos:
  • 1/4 cup olive oil (divided)
  • 2 large white fish filets (tilapia, cod, bass)
  • 8 corn tortillas
  • sour cream (to serve)
  • lime wedges (to serve)
  • Kosher salt and freshly ground black pepper (to taste)
For the Salsa:
  • 2 Cups mangos (peeled, pitted, small dice)
  • 2 jalapenos (seeds removed, minced)
  • 1/4 Cup cilantro (roughly chopped)
  • 1/4 red onion (peeled, small dice)
  • 2 limes (juiced)
  • Kosher salt and freshly ground black pepper (to taste)
  • For the Fish: With paper towels, pat the fish dry and season with salt and pepper. In a non-stick saute pan, add 2 tablespoons olive oil and heat over medium-high heat.
  • Place the fish, seasoned side down, into the saute pan and cook for 2-3 minutes, season the other side of filet. In another saute pan, heat 2 tablespoons of olive oil over medium heat and cook corn tortillas, allow to get crispy, but still pliable.
  • Once the first side of fish is cooked until golden brown, flip and cook other side. Once cooked, shred fish with two forks and place in tortillas, top with salsa and serve with a side of sour cream and lime wedges.
  • For the Salsa: In a medium bowl add the mangos, jalapenos, cilantro, red onion and lime juice. Season with salt and pepper. Set aside.
  • Tip: Use your favorite tropical fruits in this salsa! Try grilling the fruits before making the salsa for a new flavor!
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