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Fish Tacos with Mango-Jalapeño Salsa & Lime Crema.

  • 1 small bunch
  • 2
    jalapeño peppers
  • 2
  • 4
  • ½ cup
    plain Greek yogurt
  • 1 medium
    red onion
  • 16
    small corn tortillas
  • 0.68 kg
    sole fillets
    black pepper
    chili powder
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    4 mangoes
    2 jalapeño peppers
    2 limes
    1 small bunch cilantro
  • 2
    Peel the mangoes, then slice off the flesh from the pit, starting with the flatter sides; discard the pit and small dice the flesh (cut into 6-mm cubes). Transfer to a medium bowl (that will hold the salsa).
  • 3
    Quarter the jalapeño peppers lengthwise; remove and discard the stem, seeds, and membranes. Finely dice the peppers and add to the salsa bowl.
  • 4
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into 6-mm pieces) and add to the salsa bowl.
    1 medium red onion
  • 5
    Add olive oil to a nonstick skillet and preheat over medium heat.
    1 tbsp extra virgin olive oil
  • 6
    While the skillet heats up, pat the sole fillets dry with paper towels and place on a plate. Season with chili powder, cumin, salt, and pepper on both sides.
    0.68 kg sole fillets
    1 tsp chili powder
    1 tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 7
    Once the skillet is hot, add the fish fillets and cook until opaque throughout, 2 to 3 minutes per side. Once done, transfer to a plate. Cook in batches if necessary.
  • 8
    While the fish cooks, using a knife, shave the cilantro leaves off the stems at a downward angle, working away from your body; discard the stems and finely chop the leaves. Add to the salsa.
  • 9
    Juice the limes; add ½ of the juice to the salsa and the other ½ to a small bowl.
  • 10
    Season the salsa with salt and pepper; toss to combine.
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Add yogurt to the bowl of lime juice and stir to combine.
    ½ cup plain Greek yogurt
  • 12
    Place the tortillas on a small plate and cover with a damp paper towel; microwave until heated through, 15 to 30 seconds.
    16 small corn tortillas
  • 13
    Flake the fish with a fork.
  • 14
    To serve, divide the fish among the tortillas, top with the salsa, and drizzle with the crema. Enjoy!