Fish Tacos with Mango Salsa and Spicy Sour Cream

Seasoned and pan fried white fish in a flame grilled corn tortilla topped with finely shredded purple cabbage, mango salsa and a spicy honey lime sour cream sauce.

We are kind of picky about our tacos around here, or super picky….. depending on who you ask haha! Anyway tacos can be great or they can be meh. A great tacos has to deliver on flavor and texture. These fish tacos with mango salsa get their flavor from the seasoning on the fish and the honey, garlic and lime in the sauce. They get their texture from the mango salsa and the shredded cabbage.

I think we first really fell in love with tacos while on a trip to Alaska. There was this little taco place we found called Deckhand Dave’s Fish Tacos that had the best tacos ever! They had a sample plate of halibut, rockfish and salmon tacos, all super delicious! We want to go back to Alaska just to eat tacos now 😀. We went on a fishing trip and caught us some halibut and brought it home and that is what we like to use in these tacos but have also used cod and tilapia with great results.

what you need to make fish tacos with mango salsa

ingredient list

• White fish (halibut, cod or tilapia)
• Sour cream
• Milk
• Fresh Limes
• Purple cabbage
• Mango salsa recipe here
  • Mango
  • Red bell pepper
  • Avocado
  • Jalapeño
  • Green Onion
  • Cilantro
  • Fresh lime juice
  • Salt
  • Black pepper
• Honey
• Granulated garlic or garlic powder
• Salt and pepper
• Paprika
• Cayenne pepper
• 6 inch White corn or flour tortilla shells

extra tips for this recipe

how to make fish tacos with mango salsa

Step by step instructions below or scroll down for printable version

first make the mango salsa

You’ll need half of this Mango Salsa Recipe.

Prep the rest of your toppings

Finely shred 2 cups purple cabbage

Make the sauce

In a small bowl combine 1/2 c sour cream, the zest from 1 lime, 2 Tablespoons fresh lime juice, 1 teaspoon honey, 1/4 teaspoon granulated garlic, 1/4 teaspoon salt, 1/4 teaspoon cayenne pepper (or to taste), 2 Tablespoons milk or enough to thin it to the desired consistency.

Finish up the taco fixings

For the fish

Season 1 pound of cod fillets generously with salt, pepper, and paprika on both sides.

Tip: Halibut, tilapia, and rockfish are other great fish options.

Heat a frying pan until hot. Coat the bottom with oil then fry the fish over medium/high heat for about 2-4 minutes per side (for aprox. 1/2 inch thick fish) or until cooked through, 145° F.

Transfer the fish to a plate and break into bite sized pieces.

heat the tortillas

Heat 12 6 inch white corn tortillas over an open flame. Lay the tortillas directly on your gas stove or grill grates and cook on each side until the edges are chard (do not leave unattended).

If you don’t have a gas stove or grill then heat them in a pan over high heat with a little butter.

assemble the tacos

Place fish and purple cabbage in each tortilla then top with the mango salsa and drizzle with the sauce. Finish off with extra cilantro and green onions if desired.

Click here to pin recipe for later 📌

other recipes you might enjoy

• Grilled Lemon Chicken Tacos with Spicy Lemon Sauce
• Gourmet Salmon Burger with Mango Chutney

Fish Tacos with Mango Salsa and Spicy Honey Lime Sauce

Seasoned and pan fried fish in a white corn tortilla grilled on an open flame topped with mango avocado salsa and shredded purple cabbage then drizzled with spicy honey lime sour cream.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Main Course, Tacos/Wraps

Cuisine American

Servings 12 tacos

Calories 127 kcal

Ingredients

  

Mango salsa

• 1/2 Mango salsa recipe recipe link in notes and instructions

Spicy Honey Lime Sour Cream

• ½ cup Sour cream
• 2 Tablespoons Fresh lime juice
• Zest from 1 lime
• 1 teaspoon Honey
• ¼ teaspoon Salt
• ¼ teaspoon Granulated garlic
• ¼ teaspoon Cayenne pepper or to taste
• 2 Tablespoons Milk or enough to thin to desired consistency

Fish

• 1 pound Cod fillets*
• Salt
• Fresh cracked black pepper
• Paprika
• Oil for cooking

Other Ingredients

• 12 6 inch White corn tortillas or regular flour
• 2 cups Finely shredded purple cabbage

Instructions

 

First Make The Mango Salsa

• You will need 1/2 of this recipe

For Spicy Honey Lime Sour Cream

• Mix all ingredients in a small bowl until smooth.

For the Fish

• Season both sides of the fish generously with salt, pepper, and paprika.
• Heat a frying pan until hot. Coat the bottom with oil then fry the fish over medium/high heat for about 2-4 minutes per side (for aprox. 1/2 inch thick fish) or until cooked through, 145° F.
• Transfer the fish to a plate and break into bite sized pieces.

Heat the tortillas and assemble

• If you have the abillity we highly recomend heating the tortillas over an open flame. Just lay the tortilla directly on the grates of your gas stove or grill and cook over the flame until the edges start to char. Turning a couple times with tongs in the process. (do not leave these unattended).
• If you don't have a gas stove or grill then heat the tortillas in a pan over high heat with a little butter.
• Place fish and purple cabbage in each tortilla then top with the mango salsa and drizzle with the sauce. Finish off with extra cilantro and green onions if desired.

Notes

https://thetearyonion.com/mango-avocado-salsa/

Keyword fish tacos

If you try any of our recipes we would love to see your creation!

Tag us on Instagram @thetearyonion. Or leave a review here on the recipe!

Thanks for reading and as always have fun in the kitchen!