Fish Tacos with black beans and mango salsa is the perfect summer dish. Loaded with fresh ingredients and perfectly seasoned, tender, flaky fish, this is my go-to recipe for family get-togethers since it comes together so quickly for a tasty, satisfying Mexican dish.
Fish is a regular on my meal menu as I get most of my protein from fish. I simply love fish tacos and I‘m pretty much perfect at putting together homemade fish tacos. These Mexican fish tacos are full of flavor and filling.
Fish Tacos Recipe:
What better way to enjoy Taco Tuesday than with these healthy and delightfully light Mexican Fish Tacos with Black Beans, Avocado Mango Salsa and spiced Greek Yogurt! Fresh and simple ingredients for a restaurant style meal. Who needs to go out, right?
Making the Fish Tacos:
You can pretty much use any fish of your choice – Flounder, Mahi Mahi, lemon Sole, Tilapia, Salmon.
I prefer using any flaky white fish because it highlights the flavors of the cilantro-lime marinade and the amazing avocado mango salsa.
To make healthy Mexican Tacos with fish, firstly take the fish in a bowl and sprinkle salt, turmeric, chili powder, lemon juice, 1 ½ tbsp. oil and chopped cilantro. Combine well.
Keep the marinated fish overnight in the refrigerator or marinate for one hour. (You can also marinate the fish with the taco seasoning, juice of 1 lime and a small bunch of cilantro for about an hour before making it on the stove top).
Heat about 2 tsp. of oil in a large skillet and place the marinated fish pieces or fillets. Cook the fish over low medium heat for about five minutes. Flip the pieces over and cook on the other side. Once the fish is fully cooked, transfer onto a plate.
Making the salsa: You can either use store-bought salsa or make it at home. In a bowl add finely chopped mango, jalapeño’s, avocado, red onion, cilantro and minced garlic. Season with salt, black pepper, cumin powder and lime juice. Toss well and refrigerate for half an hour.
Making the Greek Yogurt Sauce:
In a small bowl, whisk together Greek yogurt, a pinch of sugar, salt to taste, 1/2 tsp cumin powder and 1/4 tsp black pepper powder. Keep aside
Making the Black Beans: Heat about 3tsp of oil in a saucepan over medium heat. Put in the chopped onions and fry for about two minutes until they turn translucent. Then tip in the chopped tomato and sauté for 1-2 minutes. Season with salt, turmeric powder, red chilly powder, cumin powder, coriander powder and cilantro. Mix well cover and cook over low-medium heat for five minutes. Now add the black beans and combine well. Pour 1 cup of water, cover and cook for a further 5 min. The consistency should be slightly thick. The black beans curry thickens after an hour or when refrigerated
Assembling the tacos:
Heat the tacos according to package instruction or heat for 30 seconds each on a pan over the stove or in the microwave. Also microwave the corn.
Place shredded lettuce over each taco and top with fish, black beans, mango salsa, Greek yogurt, chopped cucumber, sweet corn, chopped spring onions and shredded cheese.
Serve delicious and healthy Fish Tacos with lemon wedges.
If you are looking for more seafood recipes, then do try out Spicy Dahi Fish Curry.
Fish Black Beans Taco recipe details below:
Fish Black Beans Tacos
Ingredients
For the salsa:
- 1 medium mango chopped
- 1 avocado chopped
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 clove garlic finely chopped
- 2 Tbsp. lime juice
- ½ tsp Black pepper
- ½ tsp Cumin Powder
- Salt to taste
For the fish tacos:
- 1 lb. Fish fillets- Flounder Tilapia, Salmon (any fish of your choice)
- 1/4 tsp Turmeric powder
- 1/2 tsp Salt or adjust to taste
- 1 tsp Chilli Powder
- 2 tbsp Lemon juice
- 2 tbsp. Olive oil or veg.oil
For the Tacos:
- Taco seasoning-1 pkt
- Taco shells
- Cilantro chopped-2 bunches
- Frozen Corn :1 cup at room temp.
- English cucumber: cut to small pcs.
- Shredded Mexican cheese-2 cups
- Spring onions optional 1 bunch, wash and chop fine
- Lettuce chopped or any salad leaves
For the Greek Yogurt:
- 1 cup - Yogurt no flavor or plain Greek yogurt
- ½ tsp Cumin Powder
- ¼ tsp Black Pepper Powder
- Sugar a pinch
- Salt to taste
For Black Beans
- Black beans-1 can low sodium-drain the beans in colander
- Red onion: 1 small chopped to pcs
- Tomatoes: 2-3 medium
- Coriander powder-2 tsp
- Cumin powder-2 tsp
- Paprika or red chilly powder-2 tsp
- Cilantro -1 bunch chopped fine
- Jalapeño- optional
- Oil – 3 tsp
Instructions
Fish:
- Marinate fish with salt, turmeric, chilly powder, lemon juice, 1 ½ tbsp. oil, cilantro. Mix well.
- Leave overnight in refrigerator or marinate for 1 hr.
- Heat 2 tsp. of oil, place the fish pcs. or fillet. Cook on medium-low heat for 5 min and flip. Cook on both the sides. Remove onto a plate.
- You can use any fish of your choice but white fish nicely absorbs the flavours of the sauces and salsas you serve it with.
Black Beans:
- Heat 3tsp of oil. Add onion pcs, fry for 2 min. add tomato pcs, turmeric, salt, red chilly powder, jeera powder-2 tsp, coriander powder, cilantro, Jalapeños and cover with lid and cook in medium low flame for 5 min. Add the black beans, mix well. Add 1 cup of water and cook covered for 5 min. The mixture should be lightly thick. The black beans curry thickens after an hour or when refrigerated
Salsa:
- Store bought or follow the below recipe:
- In a bowl add mango, avocado, onion, cilantro, garlic, lime juice, salt, black pepper powder, cumin powder, jalapeño's and toss well. Refrigerate salsa for 30 min.
For the Yogurt:
- In a bowl, mix Greek yogurt and 1/2 tsp of cumin powder, 1/4 tsp of black pepper powder, salt, pinch sugar. Mix all until combined.
To serve:
- Warm the Taco according to package. Assemble the tacos while warm.
- Place the shredded lettuce, fish, black beans, salsa, yogurt, spring onions, chopped cucumber, sweet corn and shredded cheese.
- Serve Fish Black Bean Tacos with lemon wedges
Notes
- You can top the tacos with fresh cilantro, lime wedges, jalapeno slices, etc.
- You can also use Minced Chicken
- If using Chicken: Marinate same as fish.
- Heat 2 tbsp of oil, add the marinated Chicken mix well. Cook covered in low flame for 5 min. Remove the lid add 1 cup of water and cook till dry. Adjust the spices.
