When you want tacos without the mess of frying

Ingredients

• 3 tbsp Avocado Oil (divided: 2 tbsp for marinade, 1 tbsp for salsa and tortilla toasting)
• 4 tbsp Lime Juice (freshly squeezed)
• 1 tsp Smoked Paprika
• 1 tsp Mustard Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Ground Cumin
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.25 tsp White Pepper
• 1 lb Haddock or Cod Fillets (skinless, cut into 4 equal pieces)
• 1 large Mango (peeled and diced)
• 1 Bell Pepper (any color, diced)
• 1 Jalapeno (seeded and minced)
• 1 Avocado (diced)
• 0.25 Red Onion (finely chopped)
• 0.25 cup Mayonnaise (full‑fat for best texture)
• 1 tbsp Sriracha (adjust to heat preference)
• 1 Garlic Clove (minced)
• 8 Small Corn Tortillas (warm before serving)

Instructions

1. Marinate the Fish

   In a mixing bowl combine 2 tbsp avocado oil, 2 tbsp lime juice, smoked paprika, mustard powder, onion powder, garlic powder, cumin, salt, black pepper, and white pepper. Toss the haddock or cod pieces until evenly coated, then cover and let sit at room temperature for at least 15 minutes.

   Time: PT17M

2. Prepare Mango Salsa

   Dice the mango, bell pepper, avocado, and red onion. Mince the jalapeno (remove seeds for less heat). In a separate bowl combine the diced fruit and veg, add 2 tbsp lime juice, 1 tbsp avocado oil, and a pinch of salt. Mix gently and set aside.

   Time: PT10M

3. Make Spicy Mayo

   Place ¼ cup mayonnaise, 1 tbsp sriracha, the minced garlic clove, and 1 tsp lime juice in a small bowl. Blend with an immersion blender until smooth and glossy.

   Time: PT3M

4. Cook the Fish

   Heat the skillet over medium‑high heat (about 375°F). Add a thin layer of the leftover oil from the marinade. Place the fish pieces in the pan and cook 3–4 minutes per side, or until the flesh is opaque and flakes easily with a fork.

   Time: PT8M

   Temperature: 375°F

5. Toast the Tortillas

   Using the same skillet, add a little of the leftover oil and quickly warm each tortilla for about 30 seconds per side until lightly charred and pliable.

   Time: PT2M

   Temperature: Medium

6. Assemble the Tacos

   Place a piece of cooked fish on each tortilla, top with a generous spoonful of mango salsa, drizzle spicy mayo, and finish with an extra squeeze of lime juice. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

23g

Carbohydrates

40g

Fat

20g

Fiber

5g

Ingredient Substitutions

• Instead of Avocado Oil: Olive oil, Canola oil
• Instead of Lime Juice: Lemon juice
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (less smoky)
• Instead of Mustard Powder: Dry mustard, Dijon mustard (use less)
• Instead of Onion Powder: Finely minced fresh onion
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Ground Cumin: Coriander powder
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper
• Instead of White Pepper: Black pepper
• Instead of Haddock or Cod Fillets: Tilapia, Halibut
• Instead of Mango: Pineapple, Peach
• Instead of Bell Pepper: Red onion, jicama
• Instead of Jalapeno: Serrano pepper, red pepper flakes
• Instead of Avocado: Guacamole, mashed peas
• Instead of Red Onion: White onion, shallots
• Instead of Mayonnaise: Greek yogurt, sour cream
• Instead of Sriracha: Hot sauce, chipotle in adobo
• Instead of Garlic Clove: Garlic powder (½ tsp)
• Instead of Small Corn Tortillas: Flour tortillas, gluten‑free tortillas

Equipment Needed

• Mixing Bowl
• Knife
• Cutting Board
• Skillet
• Immersion Blender
• Spatula
• Tongs
• Measuring Spoons
• Plate for Serving (optional)
• Small Bowl for Salsa (optional)

Critical Steps — Do Not Skip

• Marinate fish for at least 15 minutes to develop flavor.
• Cook fish just until opaque; overcooking makes it dry.
• Use a ripe mango for balanced sweetness in the salsa.
• Blend spicy mayo until smooth to avoid grainy texture.
• Toast tortillas in the leftover oil for flavor and crispness.

Chef Tips from the Video

• Use high‑smoke‑point avocado oil for a clean sear and subtle flavor.
• Pat the fish dry before marinating to ensure the spice rub adheres.
• Add a handful of chopped cilantro to the mango salsa for extra freshness.
• If you like extra heat, leave some jalapeno seeds in the salsa.

Troubleshooting

Storage

Refrigerator: Fish can be kept 2 days; mango salsa 2 days; spicy mayo 3 days. Store each component in airtight containers.

Freezer: Raw, un‑marinated fish can be frozen up to 2 months. Cooked fish and salsa do not freeze well.

Room temperature: Do not leave assembled tacos at room temperature for more than 1 hour.

Make-Ahead Tips

• Marinate the fish up to 4 hours ahead and keep refrigerated.
• Prepare the mango salsa up to 4 hours before serving; keep it chilled.
• Spicy mayo can be made a day in advance; store in a sealed container.

Frequently Asked Questions