PREP20 MinutesCOOKING5 Minutes
Kcal:408 Kj: 997 Carb: 48 Protein: 18 Fat:16 Fibre: 7


Prepare the Fish

  • 450gms white fish, cubed
  • 2 tbsp. extra-virgin olive oil, divided
  • 4 tbsp. shallots, finely chopped
  • 1 tsp. chipotle chili powder (or sub with chili powder mixed with a pinch of cayenne powder)
  • 1 tsp. smoked paprika
  • ¾ tsp. ground cumin
  • ½ tsp. garlic powder
  • ½ tsp. sea salt
  • 4 tbsp. Greek yogurt
  • 1 tbsp. fresh lime juice
  • 2 tbsp. fresh parsley, finely chopped
  • 8 corn tortillas, warmed

Prepare the avocado & mango salsa:

  • 1 avocado, diced
  • 1 mango, diced
  • 1 jalapeño, seeds removed, finely diced
  • 2 tbsp. parsley, chopped
  • zest & juice of 1 lime
  • pinch of sea salt


  • Pat the fish cubes dry with a paper towel and place into a large bowl. Add 1 tablespoon of olive oil, shallots, chipotle chili powder, smoked paprika, cumin, garlic powder and salt. Mix well to combine and set aside to stand for 10 minutes.
  • Place all the ingredients for the salsa into a medium bowl and stir to combine.
  • Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once hot, add the fish mixture and arrange in a single layer.
  • Cook the fish for 2-3 minutes on each side, until they become opaque. Transfer to a plate.
  • Prepare the lime sauce by combining the Greek yogurt, lime juice and parsley in a small bowl, and mix well.
  • To assemble the tacos, spread a light layer of lime sauce on each warm tortilla, top with fish, and spoon over the salsa. Finish with additional sauce and parsley, if desired.