Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa

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

Lightly spiced white fish pan-seared to golden perfection, served with a cooling cilantro crema and vibrant mango salsa inside soft tortillas. This mexican ready in about 25 minutes blends tablespoons olive oil, teaspoon chili powder, teaspoon ground cumin 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 310 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, toss 1 pound white fish pieces with 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly coated.
  2. Step 2: Heat a large nonstick skillet over medium-high heat. Add the fish pieces and cook for 3-4 minutes per side until golden brown and opaque inside. Remove from heat.
  3. Step 3: In a separate bowl, stir together 1/2 cup plain Greek yogurt, 1/4 cup finely chopped cilantro, and 1 tablespoon lime juice to make cilantro crema. Refrigerate until ready to serve.
  4. Step 4: Combine 1 cup diced mango, 1/2 cup diced red bell pepper, 1/4 cup finely chopped red onion, and 1 minced jalapeño in a bowl to prepare mango salsa.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
  6. Step 6: To assemble, spread 1 tablespoon cilantro crema on each tortilla, top with pan-seared fish pieces, and spoon over mango salsa. Serve immediately.

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Frequently asked questions

How long does Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa?

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 Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa 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 Pan-Seared Fish Tacos with Cilantro Crema and Mango Salsa?

Mexican mexican 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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