Fish tacos with mango salsa and yoghurt-lime sauce. To assemble, place a bit of fish on a warm gluten-free corn tortilla or lettuce wrap (depending on your preferred carb count). Top each with mango salsa and a drizzle of lime sauce. (Note: Nutrition stats do not include gluten-free corn tortilla or lettuce wrap.) Salt fish fillets lightly and dust with ancho chili powder. Grill or sautee fish until browned at edges and no longer translucent.

I love these fish tacos with mango salsa because they taste so tropical and delicious and brighten up the spiced flaky fish. I hope you enjoy this recipe! Mango salsa is an absolutely delicious topping for fish, especially for fish tacos. You can have Fish tacos with mango salsa and yoghurt-lime sauce using 16 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Fish tacos with mango salsa and yoghurt-lime sauce

Prepare 2 of white fish Fillets of flaky (I used sole).
Prepare 3 Tablespoons of Lime Juice.
You need 1 Tablespoon of Olive oil.
Prepare 1 Tablespoon of Soy sauce.
Prepare 1 of Mango , diced into small pieces.
You need 1/2 of Cucumber , diced.
You need 1/2 of red onion Small , finely chopped.
You need 1 Tablespoon of Lime Juice.
You need 1 of Jalapeno , finely chopped.
It's 5 Sprigs of Cilantro , roughly chopped.
Prepare To Taste of Salt Pepper and.
You need 3 Tablespoons of yoghurt Plain.
Prepare 1 of chopped garlic Finely.
You need 1/2 of Jalapeno , chopped.
You need marinade of fish of Leftover.
Prepare 6 of Corn Tortillas.

It adds a sweetness and brightness to the fish. It's good to make this slaw ahead and. To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper.

Fish tacos with mango salsa and yoghurt-lime sauce step by step

Marinade the fish in the given ingredients and keep aside..
Add all the ingredients for mango salsa in a bowl and stir to combine well. Keep aside..
Shake the excess marinade off the fish, save the rest of the marinade. Cook on a skillet at medium-high heat for 3-4 mins on each side or until well cooked. Take it off heat, let it cool and then flake it..
Yoghut-lime sauce:.
To the remaining fish marinade, add yoghurt, jalapeno and garlic and stir well. Season with salt and pepper..
To serve:.
Heat corn tortillas. Put some flaked fish in the center. Top with mango salsa and finish with some yoghurt-lime sauce..

Remove from grill; break into chunks with a fork. For lime sauce, in a small bowl, combine the mayonnaise, yogurt, lime juice, chipotle, and garlic. For salsa, toss together peppers, onion, mango, cilantro, garlic, and lime juice in a bowl; season to taste with salt. Remove fish from the marinade and grill or saute over medium-heat until cooked through and browned. Top with mango salsa, special sauce, shredded cabbage, avocados, and remaining cilantro.