Iceberg Fish Tacos with Mango Salsa

Nutrient Per 100g Per Serving % GDA Traffic Lights
Energy (kcal) 163 514 25 N/A
Fat (g) 3.8 11.9 17 Med
Sat Fat (g) 1.2 3.8 19 Low
Sugar (g) 4.1 13 14 Low
Salt (g) 0.62 1.9 32 High

Serves: 4 (as a side)

Preparation time: 15 minutes

Cooking time: 10 minutes

For the Fish:

  • 400g Firm white fish such as Cod or Haddock, cubed
  • 2tbsp Smoky Chipotle seasoning
  • 1 lime
  • 2tp oil

For the Salsa:

  • 2 green chillies
  • 1 ripe mango
  • 3 spring onions
  • Small bunch of coriander
  • 2tsp olive oil½ Iceberg lettuce
    8 soft flour tortillas or 2 baby gem lettuce


  1. Put the cubed fish into a bowl (or marinade bag), sprinkle over the Chipotle rub and grate in the lime zest (keep the lime for the salsa). Stir well to completely coat the fish, cover and set aside.

  2. To make the salsa, finely slice the chillies, peel the mango and cut it into small cubes and slice the spring onions. Combine them all in a bowl with the oil and the juice of the lime and season. Cover and set aside.
    Finely slice the Iceberg.

  3. To cook the fish, heat the oil in a frying pan and cook for 2-3 minutes on each side, turning gently so it doesn’t break up. It should be opaque and starting to flake

  4. Once the fish is cooked add another squeeze of lime and give a final toss in the pan. Serve with warm flour tortilla or Baby Gem leaves and let everyone load up their own tacos.

    Note: Include the chilli seeds in the salsa if you can take the heat! If you can’t find Smoky Chipotle Seasoning, use any Taco or Cajun seasoning.

    Salad Used: Iceberg lettuce

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