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Why, hello there, would you like to join me for some Fish Tacos with Cucumber Mango Pico De Gallo and Cilantro Sauce? Do I even have to explain the goodness of these summertime fish tacos to you? I mean the name says it all. Besides, I don’t know about you but I was hooked the moment I heard fish tacos!
These fish tacos are everything! Those little corn tortillas are stuffed with tender, fluffy pan-seared cod with a layer of sweet, refreshing, spicy cucumber mango pico de gallo and everything is drizzled with a creamy, dreamy avocado cilantro sauce – heavy on the cilantro! Doesn’t that just sound like fish taco perfection?
Fish Tacos with Cucumber Mango Pico De Gallo and Cilantro Sauce are so easy to make. All you do is throw the cucumber mango pico de gallo together in a bowl and let it hang out. Make the cilantro sauce in your food processor. Then you pan-sear the cod (or any white fish of your choice) for 3 to 4 minutes per side while you heat up the corn tortillas and slice a few lime wedges for serving. When everything is ready assemble your tacos: first the flaky, tender fish, then a layer of the pico de gallo, followed by the creamy cilantro sauce, and maybe a squirt of lime, if you wish. Then dig in!
What is it about fish tacos, or shrimp tacos for that matter, that makes one feel so creative…and kind of rebellious? Don’t get me wrong, I enjoy a good taco with ground beef and taco seasoning and cheese and olives and salsa. BUT fish tacos open up a whole new world of what can be put into a little corn taco shell. We take time to venture our taste buds to the tropical, summery, lighter side of the taco world – does that make sense? Every time I eat a fish taco I feel I am rebelling against the regular everyday Mexican-American kind of taco! Don’t worry little beefy, cheesy taco. I still LIKE you. Let’s be honest here though; my true LOVE is with fish tacos. I mean, there are so many endless flavor possibilities with fish tacos: fruit, veggies, almost anything goes. Fish tacos say, “Slow down, enjoy summer, feel tropical, feel adventurous, and pretend you’re on a beach.”
Can we talk about summer for a minute? Where is it going? How is it possibly mid August already? Dear Summer, please slow down. I haven’t had enough time with you! I haven’t made enough summertime foods or grilled out enough or eaten enough fresh, juicy fruit! You guys, right now is the time to cherish the long summer days, and stuff our faces with as much summertime veggies and fresh fruit as we can! AND, of course, eat as many of these Fish Tacos with Cucumber Mango Pico De Gallo and Cilantro Sauce as we can!
READY? SET! GO!
Fish Tacos with Cucumber Mango Pico De Gallo and Cilantro Sauce
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Entree, Fish/Seafood
- Cuisine: Gluten Free, Dairy Free
Description
These tacos are filled with flaky, pan-seared cod, topped with a refreshing, sweet cucumber mango pico de gallo and drizzled with a cilantro sauce. These tacos are perfect for a light summertime meal.
Ingredients
- For the Pico De Gallo:
- 1/2 seedless cucumber, chopped
- 1 ripe mango, chopped
- 1/4 cup red onion, minced
- 1 jalapeno, minced (optional)
- 2 tablespoons cilantro leaves, minced
- Juice of 1/2 lime
- 3/4 teaspoon fine sea salt
- For the Cilantro Sauce:
- 1 ripe avocado
- Juice of 2 limes
- 2 garlic cloves
- 4 cups cilantro, including trimmed stems
- 2 tablespoons + 1 teaspoon honey
- 1/8 to 1/4 teaspoon cayenne pepper (optional)
- Fine sea salt to taste
- 3 tablespoons filtered water
- For the Fish:
- 2 teaspoons vegetable oil
- 1 pound cod fillets (wild-caught whenever possible)*
- Fine sea salt and pepper
- 4 corn tortilla shells
- Lime wedges, for serving
Instructions
- For the Pico De Gallo:
- To a small mixing bowl add all of the ingredients. Stir to combine. Taste and adjust seasoning as needed. Cover and place in the fridge to chill while you prepare the remainder of the ingredients.
- For the Cilantro Sauce:
- To the bowl of a food processor add all of the ingredients. Process until everything is smooth and well combined. Taste and adjust seasonings as needed.
- For the Fish:
- Heat a medium-sized nonstick skillet over medium-high heat.
- Use paper towels to blot the fish fillets dry. Season one side with salt and pepper.
- Heat the oil in the skillet.
- Place the fish seasoned side down in the skillet. Season the side of the fish facing up with salt and pepper.
- Cook for 4 to 5 minutes per side, or until the fish is opaque and flaky. The cook time may vary depending on how thick your fish is.
- For Assembly:
- While the fish is cooking heat the tortillas up according to package directions. If you have the option I like to slightly char my tortillas on my gas burner. Place the tortilla on the burner with low heat, cook 30 seconds to 1 minute per side.
- Once the fish is cooked use a fork to break it up into large chunks.
- In each taco shell place a little fish, followed by the Cucumber Mango Pico De Gallo, and top with a good drizzle of the Cilantro Sauce.
- If you are making these tacos for guests I suggest placing everything on serving platters and allowing them to make their own tacos. Serve with a side of lime wedges, for squeezing, if desired.
- Store any leftovers in separate containers. Heat the fish gently.
Notes
*You can use any white, neutral-tasting fish for this recipe. I made it both with tilapia and cod. I preferred the cod for its fluffy texture. Bottom line, use any good-quality white fish you can get your hands on!
Nutrition facts do not include the taco shells. I decided not to include them because the nutrition facts can vary depending on the brand of tortilla shells you use.
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