Sourdough Crusted Fish Tacos with Mango Salsa
Flaky fish tacos topped with fresh mango salsa and avocado crema for a bright, zesty meal. This mexican-inspired seafood ready in about 38 minutes blends cut into 1-inch pieces cod fillets, all-purpose flour, peeled and pitted avocado 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 410 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
- 12 oz, cut into 1-inch pieces cod fillets
- 2 slices, torn into 1/2-inch cubes sourdough bread
- 1/4 cup all-purpose flour
- 1, peeled and pitted avocado
- 1/2 cup, diced mango
- 2 tbsp, finely diced red onion
- 1, juiced lime
- 2 tbsp, chopped cilantro
- 8 corn tortillas
- 1/4 cup avocado crema
Instructions
- Step 1: Preheat oven to 375°F. Place 12 oz cod pieces on a baking sheet lined with parchment. Toss 2 tbsp sourdough bread cubes and 1/4 cup all-purpose flour, then sprinkle over the fish.
- Step 2: Bake for 15-18 minutes until fish is opaque and crust is golden. While fish bakes, mix 1/2 cup diced mango, 2 tbsp diced red onion, 1 tbsp chopped cilantro, and 1 tbsp lime juice for salsa.
- Step 3: Warm 8 corn tortillas. Top each with a piece of baked cod, 2 tbsp mango salsa, and 1 tbsp avocado crema. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sourdough Crusted Fish Tacos with Mango Salsa take to make?
Total time is about 38 minutes (20 min prep + 18 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Sourdough Crusted Fish Tacos with 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 Sourdough Crusted Fish Tacos with 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 Sourdough Crusted Fish Tacos with 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 Sourdough Crusted Fish Tacos with Mango Salsa?
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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
