Hello fresh fish tacos! These babies are loaded with mango and avocado salsa, and homemade sriracha mayo... yes homemade! Such a seriously fresh and delicious meal! I made everything from scratch (other than the tortillas) so feel free to speed up the process by using store bought taco seasoning and sriracha mayo. But... honestly something so rewarding about making it all yourself and it definitely tastes better (and is way better for you). Enjoy lovelies x
Fish tacos recipe
Serves 4
Time: 45-50 minutes (includes marinating time)
What you need:
Corn tortilllas x 8 (2 each) - I use La Tortilleria because they are my fave & taste so traditional
~350g or 1 x large white fish fillet - I used rockling, but any white fish will do, cut into 4 or 5 pieces
1 lime, juiced
1 tablespoon extra virgin olive oil
Mango & avocado salsa: 1 mango, finely diced 1/2 red onion, finely diced 1/2 cup baby roma tomatoes, finely diced 1 avocado, finely diced 1/2 bunch coriander, chopped (you can omit this for all of the non-coriander fans) 1 tablespoon extra virgin olive oil 1 lime, juiced Chilli salt - to taste
Homemade taco seasoning:
1 tablespoon cumin
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1/2 teaspoon chilli powder (optional)
Salt & pepper to taste
Sriracha mayo:
1/3 cup mayonnaise
1 tablespoon sriracha
1 lime, juiced
How to: In a large bowl place the lime juice and taco seasoning, mixing together until combined. Add the pieces of fish and toss to coat. Place in the fridge for ~15-20 minutes to marinate. Meanwhile, prepare the salsa in a medium bowl and taco sauce in a small bowl and set aside. Heat a large pan on medium heat and cook the fish in batches for ~4-5 minutes on each side. Meanwhile, heat up the corn tortillas and set aside. Place the cooked fish on a large plate and shred/flake into bite sized pieces for tacos. Assemble the tacos with fish, salsa and sriracha mayo. Serve with some extra fresh lime wedges.
