Fish Tacos with Mango Kiwi Salsa and Avocado Cream



 4 oz piece of white fish or whatever size you think will work for the amount of tacos you want! I like Halibut because it’s meatier and I find holds together better while cook

¾ cup of flour, plus ½ cup more

1 tbsp Epice de Cru Cali-Mex blend, ground

1 egg

1 avocado

1 garlic clove, minced

3/4 cup sour cream

1 mango, diced into small cubes

1 kiwi, diced into small cubes

1 shallot, minced

1 Tbsp LG Baklouti Green Chili Infused Olive Oil

1 lime

1 Tbsp LG Robust Extra Virgin Olive Oil

You favorite tortillas 


Start with the mango kiwi salsa so it can marinate while you’re cooking the rest.

Combine mango, kiwi and shallots in bowl and toss with Baklouti oil and lime juice. Set aside.

For the avocado cream, mash avocado in bowl and add garlic, sour cream, salt and pepper. Use whisk to blend everything until you have a fairly smooth consistency. This can also be done in a mixer.

On a plate, put the ½ cup of flour. On a separate plate, add ¾ cup of flour and Cali-Mex blend. In a bowl crack and whisk egg. This will be the dredge for the fish.

In pan, add your EVOO and turn to med-high heat.

Cut fish into strips. Coat each strip in the plain flour, then egg, then in the flour spice mix. Add your coated fish to the hot pan and cook on each side until golden brown, slightly crispy and flaky on the inside, about 5-7 minutes.

I like to toast my tortilla a little in a pan first but that’s just a preference. To put your tacos together start with your avocado crème, top it with the fish and then finish it with the salsa.

This recipe for the fish makes for great fish sticks for kids!

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