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Fish Tacos with Mexican Salad and Mango Salsa

Try this delicious dinner recipe from meal creator and delivery service, My Food Bag.


  • Mango Salsa

  • 1 mango, peeled and flesh diced

  • 1 punnet cocktail truss tomatoes, diced

  • ¼ red onion, diced juice of 1 lemon

  • ¼ cup roughly chopped coriander

  • Salad

  • 100g mixed quinoa (optional, adults)

  • Pinch of salt

  • 1 cup boiling water

  • ½ iceberg lettuce

  • 1 lebanese cucumber

  • ½ red onion (optional, adults)

  • 1-2 tablespoons chopped coriander (optional, adults)

  • Salad dressing of choice

  • Fish Tacos

  • 500g ling fish fillets

  • 3 tablespoons white flour 

  • 1-2 teaspoons fish taco spice mix

  • 1 teaspoon salt

  • 1-2 tablespoons oil (e.g. peanut, canola, sunflower)

  • 12 taco shells

  • To Serve

  • ½ cup sour cream

  • ¼ cup chipotle salsa

  • 1 red chilli, finely diced


  • 1.

    Preheat oven to 180oC. Bring a full kettle to the boil.

  • 2.

    Combine all salsa ingredients in a small bowl and set aside.

  • 3.

    Rinse quinoa well. Place in a small pot with salt and boiling water and bring to the boil on high heat. Cover and reduce heat to lowest setting to cook for 12 minutes. Turn off heat and leave, still covered, for 8 minutes. Drain any remaining liquid.

  • 4.

    To make the salad: finely slice iceberg lettuce; halve cucumber lengthwise and thinly slice; finely slice red onion (if using). Toss together with coriander (if using) and salad dressing of your choice.

  • 5.

    Pat fish dry with paper towels and cut into large fingers. Combine flour, spice mix and salt in a dish and coat fish well. Heat oil in a large fry-pan on medium heat. Fry the fish in 2 batches for 1–2 minutes each side, or until just cooked through (you may need to add a little more oil when cooking). Set aside.

  • 6.

    While fish cooks, heat taco shells in oven for 5–6 minutes.

  • To Serve:

  • 1.

    Put everything in the centre of table. Let everyone build their own tacos; place a couple of pieces of fish into each shell and top with salsa, sour cream, chipotle salsa and chilli (if desired). Serve with salad on the side and scatter over quinoa (if desired).


Nutritional Info per serve:
Energy- 2730kJ (644kcal)
Carbohydrate- 83.6g
Protein- 28.2g
Fat- 22.9g
For more info about My Food Bag, go to

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