Barramundi and Mango Fish Tacos with Avocado Lime Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Lightly pan-fried barramundi nestled in warm tortillas with fresh mango salsa and creamy avocado lime sauce for a tropical twist. This australian-inspired tacos & burritos ready in about 25 minutes blends olive oil, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch strips barramundi fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 1 large, peeled and diced ripe mango
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 1 small, seeded and minced jalapeño
• 2 tbsp, divided lime juice
• 1 large, peeled and pitted avocado
• 1/4 cup Greek yogurt
• 1, minced garlic clove

Instructions

1. Step 1: Season 1 lb barramundi strips with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and cook fish for 3-4 minutes, turning once, until opaque and lightly browned. Remove from heat.
2. Step 2: In a bowl, combine 1 large diced mango, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, 1 minced jalapeño, and 1 tbsp lime juice. Toss gently to make the mango salsa.
3. Step 3: In a blender or food processor, blend 1 large avocado, 1/4 cup Greek yogurt, 1 minced garlic clove, and 1 tbsp lime juice until smooth and creamy.
4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Assemble tacos by layering cooked barramundi strips, mango salsa, and a drizzle of avocado lime sauce. Serve immediately.