Fish Tacos with Mango Salsa and Avocado Salsa Verde

Recently I told myself that it’s time to clean up the diet and really work on eating better. Well here’s the start to a new trend…I hope!

I found this Fish Taco recipe recently and decided to try it!

The site doesn’t exactly give you the best directions, but if you can follow it this should be easy!

This recipe comes with a whole bunch of goodies, white fish and two salsas!

So here’s what you’ll need:

Panko Baked Fish:

  • 1¼ cups whole wheat Panko bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon chipotle chili powder
  • ¾ teaspoons smoked paprika
  • ½ teaspoon salt
  • 2 8-ounce tilapia filets, sliced into sticks about 1-inch by 3-inches
  • 3 egg whites, lightly beaten
  • 3 cups thinly sliced white cabbage
  • 4 medium-size red radishes, julienned
  • 1 lime, juiced
  • 1 tablespoon extra virgin olive oil
  • Salt
  • 8 6-inch soft flour tortillas
For the Mango Salsa:
  • 1 mango, diced
  • ½ cup finely chopped red onion
  • 2 tablespoons freshly chopped cilantro
  • 1 lime juiced
  • Pinch of salt
For the Avocado Salsa Verde:
  • ½ pound tomatillos (about 4 medium tomatillos), coarsely chopped
  • 1 ripe avocado, diced
  • 2 cloves garlic, peeled
  • 1 jalapeno, chopped (This will be decently spicy, friends. If you don’t dig heat, seed the jalapeno first.)
  • ¼ cup fresh cilantro leaves, packed
  • 1 lime, juiced
  • Salt

Spicy Chile Mayonnaise: – Makes 1 cup

  • 1/2 cup good mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 chipotle chilis in adobo, plus 1 tablespoon adobo sauce
  • 1-2 tablespoons freshly squeezed lemon juice

Before I begin, I just wanted to let you know I thought all this prep was going to be done in a day. Seeing how I have a busy schedule due to work I was completely wrong! First of all, while at Costco I bought 3lbs of codfish, not fully understanding how much fish that really was!

If you haven’t realized it, that’s alot of fish for one person. Just get 1lb of fish! So I begin prep work Friday night but cutting up the fish into fish stick sizes. After contemplating for an hour on how I’m going to cut it up, I finally splice up 3lbs of fish. I soon realize it’s 10pm, guess I’m continuing the next day.

It’s now saturday and it’s time to make the salsas! Well so I thought. After spending most of saturday hunting down my ingredients it’s time to start.


I’m not going to jot down the instructions here since you can get it on the link above. First let’s make the Avocado Salsa Verde! Take some cilantro, jalapenos, tomatillos, garlic, avocado, lime and add some salt (to taste). Add this to a blender and mix it!


When all is said and done, it should look like this:


I know, looks like vomit but trust me, it’s not! Next up, I made some Spicy Chile Mayo. This is shit you normally put in your burrito, well maybe only folks from San Jose, CA because that’s what we do with La Vic’s orange sauce!


Surprisingly these are the ingredients for the spicy chile mayo. If done right, it should look like this!

Finally finished with my sauces. Ugh, it’s sat night and it’s 1030 again! Why is it taking me so long to do this? I have no idea! Okay tomorrow I shall finish the rest and have my dinner!

Sunday rolls around and it’s time to finally make my Fish Tacos!

Time to quickly bread the fish. Now remember I have 3lbs of fish to bread. I’m not going to eat it all but I will freeze the ones I cook and don’t eat right away. Homemade fish sticks!

Making this breading is pretty easy. Panko, paprika and chili powder are your main ingredients. You can add whatever other herbs you like. The recipe stated above is only enough for about 1-1/2 lbs of fish. Since I’ve got 3lbs, I just doubled it. After breading all the fish sticks ,they came out like this.


After baking for 10 mins, they came out like this!


Looking yummy right! It’s time to eat!! Wait.. what time is it .. ugh.. 1030pm AGAIN!! I guess I’m not eating this for dinner. Okay MONDAY DINNER!! These puppies go into the freezer until I’m ready to eat.

Monday finally rolls around, I get home fairly early from work. Well 8pm isn’t exactly early but it is for me! Let’s see, I got the fish ready, the sauces ready, what else.. oh yeah.. i gotta get the dressing ready for the tacos!! Cabbage, cilantro, radish, red onions and mango and whatever else!

I made a mango salsa to go along with the cabbage/radish mix that will go along with the Avocado Verde Salsa and the Spicy Chile Mayo.


As you notice, this is really a meal for about 12 people. There’s only 1 of me. Oh well, more for me to eat this week! Once you put all the goodness together you get this!


It took me 4 days to make this but it was well worth the wait. Note to self: next time just go half on the ingredients for a party of 1.

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