Fish Tacos


These Fish Tacos are a hit if you want to make fish fun and friendly, especially for the non-fish fans in your family (say that ten times fast).
Lemon Roasted Potatoes

You’ll Need

  • 1 ½ lb (750g) firm white fish fillets (halibut, tilapia)
  • ¼ cup flour
  • ½ tsp salt
  • 1 Tbsp cooking oil
  • 8–12 taco shells
  • 1 bunch of romaine lettuce
  • 1 small bowl of grated mozzarella cheese
  • 1 c chopped cherry tomatoes (yellow and red)
  • 1 Tbsp sour cream or plain yogurt
  • ½ mango, peeled, pitted and diced
  • 1 cup chopped tomatoes
  • 1 orange or yellow bell pepper, diced
  • ¼ cup red onion, diced
  • 1 tsp olive oil
  • 1 Tbsp freshly squeezed lime juice
  • 1 tsp fresh lime zest
  • 1 avocado, peeled, pitted and diced
  • 1 Tbsp fresh cilantro or parsley, chopped

Prep and Cook

  • In a medium bowl, toss mango, tomatoes, peppers, onion, olive oil, lime juice and zest.
  • Let sit at room temperature for at least 20 minutes or overnight, allowing flavours to blend.
  • Dip fish fillets in flour and salt and pan sear in oil until crispy and brown on the outside and firm on the inside (about 4 minutes each side).
  • Break up the fish into chunks while cooking to save time.
  • Warm tortillas according to package directions.
  • Line the inside of each taco shell with a lettuce leaf and spoon fish chunks on top.
  • Leave the salsa and cheese out for your family to make their own masterpiece.


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