Fish Tacos With Mango Guacamole Recipe

Name: Fish Tacos With Mango Guacamole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For The Spicy Creamy Chipotle Sauce; 1 cup fat free Greek yogurt; 2 tablespoons chipotle peppers in adobo sauce; 3 tablespoons mayonnaise; 2 cloves garlic, minced; For The Cabbage & The Fish:; 1/4 head of fresh purple cabbage; 2 tablespoons lime juice; 1 teaspoon cumin; 1/2 teaspoon cayenne; 1/2 teaspoon salt & pepper; 1 tablespoon olive oil; 12 small corn tortillas; 3 ears fresh corn, boiled 5 minutes & cut from the cobb; 1 1/2 pounds halibut filet; 1 tablespoon cumin; Salt & pepper; lime wedges for garnish; mango guacamole (see our related recipe for this)

Servings: persons

For The Spicy Creamy Chipotle Sauce
1 cup fat free Greek yogurt
2 tablespoons chipotle peppers in adobo sauce
3 tablespoons mayonnaise
2 cloves garlic, minced
For The Cabbage & The Fish:
1/4 head of fresh purple cabbage
2 tablespoons lime juice
1 teaspoon cumin
1/2 teaspoon cayenne
1/2 teaspoon salt & pepper
1 tablespoon olive oil
12 small corn tortillas
3 ears fresh corn, boiled 5 minutes & cut from the cobb
1 1/2 pounds halibut filet
1 tablespoon cumin
Salt & pepper
lime wedges for garnish
mango guacamole (see our related recipe for this)

1
Using a food processor combine yogurt, Chipotle peppers in adobo sauce, mayonnaise and minced garlic.
2
Pulse gently until texture is smooth and creamy.
3
Finely shred cabbage, cutting in very thin strips.
4
In a small bowl combine cabbage with lime, cumin, cayenne, olive oil, 1/2 teaspoon of salt & pepper.
5
Spray each corn tortilla with cooking spray and cook in a hot preheated saute pan for 30 seconds on each side. Monitor them closely and do not allow them to burn. Set aside.
6
Season the halibut with salt, pepper, and cumin.
7
Saute in olive oil over medium-high heat for 3-4 minutes per side.
8
Remove from heat and gently cut or break the fish into taco-sized pieces.
9
Assemble the tacos, starting with the fish, then adding Mango Guacamole, cabbage mixture, cooked corn, and finish with creamy chipotle sauce. Garnish with fresh cilantro and lime wedges for a hit of citrus.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: For The Spicy Creamy Chipotle Sauce, 1 cup fat free Greek yogurt, 2 tablespoons chipotle peppers in adobo sauce, 3 tablespoons mayonnaise, and more.

Yes, Fish Tacos With Mango Guacamole falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos With Mango Guacamole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions