Baked Fish Tacos with Mango Salsa & Creamy White Lightning Sauce
These fish tacos with mango salsa and creamy white lightning sauce are full of vibrant flavours layered together to create a perfect bite. Made with baked fish and lots of fresh veggies and herbs, they're healthy but they taste like pure indulgence.
Course Oven
Cuisine Oven
Keyword Oven
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Servings 4servings
Calories 567kcal
Ingredients
Fish
12corn tortillas
4white fish filets firm fleshed white fish like tilapia, cod or pangasius
2tablespoonsseasoningsee recipe post for details
1tablespoonvegetable oil
1tablespoonfresh cilantro finely chopped for garnish
Mango salsa
1ripe mango
½red pepper
½yellow pepper
1small red onion
3tablespoonschopped cilantro
½a habanero pepper
Juice of 1 lime
¼teaspoonsalt
White lightning sauce
⅔cupnon-fat Greek yogurt like Fage Total 0%
¼cupmayo
1roasted jalapenoroasted along with the fish
1roasted red onionroasted along with the fish
1teaspoonbrown sugar
½teaspooncumin
1clovegarlicor half a teaspoon granulated garlic
¼teaspoonsmoked paprika
¼teaspoonsalt
Juice of ½ a lime
Instructions
Preheat oven to 200 C / 400 F.
Mango salsaFinely dice all the ingredients for the mango salsa and add to a bowl. If using a large red onion reserve a quarter to be roasted for the white lightning sauce. Set aside the mango salsa while you prepare the fish.
FishRinse and pat dry the fish. Place on a foil or parchment lined baking tray and drizzle on all sides with oil. Sprinkle with premade or homemade seasoning blend. Cut a jalapeno and a small red onion (or the reserved onion from the mango salsa) into quarters or thing strips. Add to the baking sheet along with the fish and drizzle with oil. Bake at 200 C / 400 F for 10 - 12 minutes.
TortillasDuring the last 2 minutes of baking the fish, add the tortillas to the oven laid out on a sheet pan. They can overlap a bit. Heat at 200 C / 400 F for a total of 4 minutes or until warmed through and slightly crispy on the edges.
White lightningWhen the fish comes out of the oven, add the roasted jalapeño and onion to the bowl of a food processor with the yogurt, mayo, spices and lime. Blend until smooth adding more sweet, heat, acid or salt as necessary.
AssemblingThe tacos are best eaten immediately so they don't get soggy. You can either do this by serving family style (everything goes into bowls and it's make your own taco) or youc an assemble and serve right away. Roughy cut the fish into pieces. Layer the fish in the tortilla with a bit of lettuce, mango salsa, white lightning sauce, and cilantro for garnish. Serve with extra sauce on the side.