Pan-Seared Fish Tacos

Name: Pan-Seared Fish Tacos
Cook time: 38 min
Total time: 38 min
Yield: 4 servings
Ingredients: 2 tbsp Avocado Oil; 2 tbsp Lime Juice; 1 tsp Smoked Paprika; 1 tsp Mustard Powder; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Cumin; 1/2 tsp Salt; 1/4 tsp Pepper (Black); 1/4 tsp White Pepper; 2 lbs Haddock, or Cod; 6 small Flour Tortillas; 1 Bell Pepper, diced; 2 Mangos, diced; 1 Jalapeno, deseeded and minced; 1 Avocado, diced; 1/4 Red Onion, finely diced; 2 tbsp Lime Juice; 1 tbsp Avocado Oil; 1 pinch of Salt; 1/2 cups Mayonnaise; 2 tbsp Sriracha; 1 clove of Garlic, minced; 1 tbsp Lime Juice; 0 wedge of Lime, for serving

Crisp, pan-seared fish is tucked into warm, toasted tortillas and topped with a bright, tropical mango salsa and a tangy, spicy crema. The spiced haddock (or cod) gets a quick sear for flaky, tender fillets while the salsa adds sweet heat and the sauce brings creamy, zesty balance. These tacos are fast to make, full of fresh flavors, and perfect for a weeknight dinner or casual gathering.

Crisp, pan-seared fish is tucked into warm, toasted tortillas and topped with a bright, tropical mango salsa and a tangy, spicy cr... Show more

By Sara - Nutrient Matters · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

6,56 €

Calories

724 kcal

healthy

high protein

low sugar

Method

Prep the toppings

Dice the Bell Pepper and Mango, dice the Avocado, finely dice the Red Onion, and seed and mince the Jalapeno. Mince the Garlic as well so it is ready for the sauce.

Make the sauce

In a small bowl, whisk together the Mayonnaise, Sriracha, minced garlic, and 1 tablespoon of Lime Juice until smooth and creamy. Set the sauce aside.

Season the fish

Pat the Haddock (or Cod) dry and cut it into taco-size pieces if needed. Toss it with 2 tablespoons of Avocado Oil, 2 tablespoons of lime juice, Smoked Paprika, Mustard Powder, Onion Powder, Garlic Powder, Cumin, Salt, Pepper (Black), and White Pepper until every piece is evenly coated.

Mix the salsa

In another bowl, gently fold the chopped Bell Pepper, Mango, Jalapeno, Red Onion, and Avocado with 2 tablespoons of lime juice, 1 tablespoon of avocado oil, and a pinch of salt. Add the avocado last and keep the pieces chunky so the salsa stays fresh and bright.

Heat the skillet

Heat a large skillet over medium-high and let it preheat for 3 minutes.

Sear the fish

Lay the fish in the hot skillet in a single layer and cook for 3 minutes without moving it. Flip the pieces and cook for 3 minutes more, until the outside is browned and the fish flakes easily in the center.

Warm the tortillas

Wipe out the skillet if needed, then warm the Flour Tortillas for about 30 seconds per side until soft and flexible with a few toasted spots. Stack them under a clean towel so they stay warm and pliable.

Assemble the tacos

Fill each tortilla with fish, spoon over the mango salsa, and finish with the sriracha mayo. Serve right away while everything is hot and the tortillas are still soft.