Fish Tacos with Mango Salsa and Mango Cream Sauce
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Fish Tacos with Mango Salsa and Mango Cream Sauce
Our family could eat tacos every week, almost every day! I’m always trying to come up with new taco flavors and combinations for my hungry family. I’ve been loving mangos lately and trying to incorporate them into my salads and breakfasts. I decided to add a fresh mango salsa to some fish tacos, and then add the best part – a creamy mango sauce slathered over the whole thing. It brings all the flavors together and really makes these Fish Tacos.
To prep, you’ll want to make the mango salsa ahead of time, to let the flavors come together. You can also make the mango cream sauce ahead of time and chill that. Then just before you’re ready to eat, you can coat and bake the fish and warm up the beans. I love the combination of the fresh salty fish with the rich beans and creamy mango sauce with the fresh flavors of the salsa on top. You’ll love these tacos. And you’ll love how much easier it is to bake fish than to fry it.
What Ingredients do I need for these Fish Tacos with Mango Salsa and Mango Cream Sauce?
- Mangos, ripe
- Limes
- Red Bell Pepper
- Red Onion
- Jalapeno
- Cilantro
- Avocado
- Sour Cream
- Brown Sugar
- White Fish
- Garlic Salt
- Chili Powder
- Refried Beans
- Tortillas
I love that you reuse many of the ingredients throughout parts of the dish so it’s not much extra to buy at the store.
Fish Tacos with Mango Salsa and Mango Cream Sauce
Ingredients
Mango Lime Cream Sauce
- 2 cups diced mango
- 1/3 cup sour cream
- 1 lime, juiced
- 1 teaspoon brown sugar
Mango Salsa
- 3 ripe mangos, cut into 1/2" pieces
- 1 lime, zested and juiced
- 1 red bell pepper, diced
- 1/4 cup red onion, diced finely
- 1 jalapeno, deseeded, diced finely
- 1/2 bunch cilantro, diced
- 1/4 teaspoon salt
- 1 avocado, chopped (reserve the avocado until ready to serve) optional
Baked Fish
- 2 lbs. cod or tilapia, or other white fish
- 1 cup cornstarch
- 1/2 cup flour
- 3 teaspoons garlic salt
- 2 teaspoons chili powder
Refried Beans
- 1 can (16 oz) refried beans
- 1 teaspoon fresh lime juice
- 1/2 teaspoon garlic salt
- 1/4 cup heavy cream
Additional Taco Ingredients
- tortillas (corn or flour)
- lime juice
- cilantro
Instructions
Mango Lime Cream Sauce
- Combine ingredients in a blender or food processor. Blend until smooth. Pour into an airtight container and chill until ready to serve.
Mango Salsa
- Add all chopped ingredients, except avocado, into a bowl or airtight container. Add lime zest, salt, and lime juice.
- Toss to coat all ingredients and chill for at least 1 hour, up to 4.When ready to serve mix in the diced avocado.
Baked Fish
- Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper. Set aside.
- First prepare dredge. Mix together cornstarch, flour, garlic salt, and chili powder. Set aside.
- If fish isn't already cut, cut into 1-2 inch strips. Once cut, dredge each piece of fish into flour mixture, then place onto prepared baking sheet.
- Continue with each piece of fish. Once finished place baking sheet into oven.
- Baking time will depend greatly on the thickness of your fish and the type of fish (thinner cuts will bake much faster).Estimate 15-25 minutes total cooking time. I like my fish crispy so I like to bake it until it's golden brown. Keep an eye on the oven to see when it's cooked to your liking.
- Remove fish from oven and let rest for 5 minutes before serving.
Refried Beans
- In a microwave safe bowl combine beans, garlic salt, lime juice, and cream. Microwave for 1-2 minutes until hot and steaming.
Taco Assembly
- Layer the refried beans onto each tortilla, then top with the baked fish, mango salsa, fresh cilantro, and the mango lime cream sauce. The sauce can be a bit messy but it makes the tacos delicious. Enjoy!
- Note: use some of the extra mango salsa to serve with chips. It's delicious on its own too.
I hope you get to make these Fish Tacos with Mango Salsa and Mango Cream Sauce if you do, be sure to send photos tag me @plumstreetcollective on Instagram. Thanks for reading!
