Fish Tacos with Mango and Avocado Salsa

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Fish Tacos with Mango and Avocado Salsa Recipe | Minimax

Recipe by Katie Jasiewicz

Light and flavourful fish tacos with sweet and savoury salsa can be made for two in just 30 mins.

Serves 2


1 hass avocado, diced

1 mango, diced

2 tomatoes, diced

Coriander, finely chopped

Zest of 1/2 of a lime

Juice of 1 lime, divided

1 200 gram piece of swordfish

1 teaspoon taco seasoning

1 cup + 1 tablespoon canola oil

6 white corn tortillas

1/2 cup shredded carrots and cabbage mixture


  • 01

    First, prepare the avocado mango salsa. Combine the diced avocado, mango, tomato, and coriander in a bowl. Sprinkle with lime zest and lime juice. Mix well and place in the refrigerator until your ready to construct the tacos.

  • 02

    Season the swordfish with the taco seasoning on both sides, and set to the side. Then, preheat a 3 quart sauté pan on medium heat

  • 03

    Add 1 tablespoon of vegetable oil. Cook the swordfish for 5 minutes, turn over and cook for an additional 5 minutes. Then remove the fish from the pan and set to the side (to keep it warm you can cover the fish with a piece of aluminium foil).

  • 04

    Using the same sauté pan, add in 1-cup canola cooking oil. Increase the heat to high. After the oil has heated for 1-2 minutes, place one white corn tortilla in the skillet. Once it begins to bubble (about 10-15 seconds) turn the corn tortilla over, let it stand for 5 seconds then using tongs fold one end in half. Rotate each side for a few seconds until golden brown. Once the corn tortilla is golden brown, remove from the sauté pan and place on a paper-towel lined plate. Repeat until all the taco shells have been cooked.

Note: For this recipe, we recommend using the Anolon Endurance 30cm covered sauté.

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