Mango-Cilantro Fish Tacos with Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty grilled cod tacos topped with fresh mango, cilantro, and a creamy avocado sauce, capturing the essence of coastal flavors. This mexican-inspired seafood ready in about 35 minutes pairs cod fillets, lime juice, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, mix 1 lb cod pieces with 1 tbsp lime juice, 1 tsp cumin, 1/2 tsp chili powder, and 2 tbsp olive oil; marinate for 15 minutes.
  2. Step 2: Grill the cod over medium heat for 3-4 minutes per side until flaky and opaque.
  3. Step 3: In a small bowl, combine 1/2 cup diced mango, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, and 1 tbsp lime juice; toss gently.
  4. Step 4: For the crema, mash 1 avocado with 1 tbsp lime juice and 1/4 cup sour cream until smooth.
  5. Step 5: Assemble tacos: place grilled cod on warm tortillas, top with mango mixture, drizzle with avocado crema, and add 1/2 cup shredded lettuce.

Frequently asked questions

How long does Mango-Cilantro Fish Tacos with Avocado Crema take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mango-Cilantro Fish Tacos with Avocado Crema?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Mango-Cilantro Fish Tacos with Avocado Crema?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mango-Cilantro Fish Tacos with Avocado Crema for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Mango-Cilantro Fish Tacos with Avocado Crema?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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