Fish Tacos w/ Cucumber Mango Salsa & Avocado Cream

Although this recipe may sound fancy, it’s so easy and takes less than 30 minutes. Plus it cost less than $12 for a family of four.   Both kiddos wanted to help and I felt that it was especially important for this meal because this was the first time I introduced the fish taco concept.  To get the troops ready to cook with me, we washed our hands thoroughly!


1 lb of white fish (haddock, pollock, hake, flounder or tilapia)

1 ripe mango, peeled and cubed

1 cup chopped cuke

1 small shallot, chopped

¼ cup chopped red pepper

½ cup chopped cilantro

1 lime zest and juiced (1 large or 2 small)

1 chopped jalapeño, optional

1 tsp cumin

1 tsp coriander

1 tsp chili powder

olive oil

Salt to taste

1-package corn tortillas

For the Avocado Cream Sauce:

1 ripe avocado

½ lime, juiced

¼ cup cilantro, roughly chopped

½ tsp cumin

2 TB olive oil

Salt and Sriracha to taste

The first step is to marinate the fish while you prep the salsa.  Sprinkle cumin, coriander, and chili powder on both sides and then add 2 tsp lime juice and ½ the zest on the fish.  Let the fish rest. 

Next, in a bowl add the mango, cukes, shallot, red pepper, cilantro, jalapeño, rest of lime and zest to a bowl and salt as desired.  I would recommend about 1 tsp of salt. Mix together and let sit while you cook the fish.

Mix all ingredients in the blender or chopper for the avocado cream and blend until smooth and creamy.

Add olive oil on the bottom of a skillet and bring heat up to med/high.  Once oil is hot, add fish and pan fry for 3 minutes on each side or until fish is slightly flaky.

Heat corn tortilla according to the package.  Fill the tortillas with fish, mango salsa and avocado cream and enjoy.  The kiddos loved adding their topping to the taco.  All 3 boys loved this dinner.