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Mango Berry Fish Tacos

Mango Berry Fish Tacos

Recipe by Erica Hopper for Wyman's

Serves 4-6

Ingredients:

For the Mango Berry Salsa:

  • 1 ½ cups Frozen Wyman’s Mango Berry, defrosted, and roughly chopped
  • 1 cup sliced red cabbage
  • ¼ cup finely chopped red onion
  • 2 tablespoons fresh chopped cilantro
  • 1 tablespoon minced jalapeno pepper
  • 1 tablespoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 1 teaspoon coarse Kosher salt

For the fish:

  • 1 ½ pounds Mahi Mahi (or other meaty white fish)
  • 2 teaspoons fresh lime zest
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 teaspoon coarse Kosher salt
  • ½ teaspoon fresh ground black pepper

For the Garlic Cilantro Crema:

  • ½ cup plain whole milk Greek yogurt
  • ¼ cup fresh chopped cilantro
  • ¼ cup fresh lime juice
  • ½ teaspoon garlic powder
  • ½ teaspoon coarse Kosher salt
  • ¼ teaspoon fresh ground black pepper

For the Tacos:

  • Grilled fish
  • Mango Berry Salsa
  • Garlic Cilantro Crema
  • 1-2 avocados, sliced
  • 8-12 6-inch white corn tortillas
  • Fresh cilantro for topping

Directions:

  1. In a medium bowl, stir together the lime zest, chili powder, paprika, cumin, garlic powder, salt and pepper. Rub each piece of fish on each side evenly with the seasoning mix. Set aside, and preheat the grill to 400°F.
  2. Spray the grill with non-stick grill spray. Place the fish on the grill, and cook for 3-5 minutes on each side. NOTE: Do NOT try to flip the fish before 3 minutes, or it will stick. Once the fish is done, remove from the grill, and set aside.
  3. While the fish is cooking, make the Mango Berry Salsa and the Cilantro Garlic Crema. For the salsa, toss together the Wyman’s Frozen Mango Berry Blend, red cabbage, red onion, cilantro, jalapeno pepper, lime juice, lime zest, and salt. Set aside.
  4. For the Cilantro Garlic Crema, whisk together the Greek yogurt, cilantro, lime juice, garlic powder, salt, and pepper. Set aside.
  5. For the white corn tortillas, place the corn tortillas on the grill for 1-2 minutes per side, or until very lightly charred. Set aside.
  6. To build the tacos, place about 1 - 1½ ounces of fish on each taco, top with a bit of salsa, a bit of the crema, a few slices of avocado and sprinkle with cilantro. ENJOY!

NOTES:

  • To prepare the fish in the oven, preheat the broiler. Follow the instructions for coating with seasoning and oil. Lay the fish in a single layer on a cooling rack that is sitting on a baking sheet. Place the fish in the oven, and bake for about 6-8 minutes, flipping halfway through baking.
  • The salsa and the crema can be made ahead of time, if desired. Simply make them and store them in an airtight container in the refrigerator for 1-2 days before serving.