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.
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.