How to Make Tasty Fish tacos with mango salsa and yoghurt-lime sauce

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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.

Fish tacos with mango salsa and yoghurt-lime sauce 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

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

  1. Marinade the fish in the given ingredients and keep aside..
  2. Add all the ingredients for mango salsa in a bowl and stir to combine well. Keep aside..
  3. 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..
  4. Yoghut-lime sauce:.
  5. To the remaining fish marinade, add yoghurt, jalapeno and garlic and stir well. Season with salt and pepper..
  6. To serve:.
  7. 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.


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