Indian Spiced Fish Tacos

Spice up your normal taco routine with these fun fusion Indian spiced fish tacos. Drizzled with a creamy avocado cilantro sauce and sweet mango chutney salsa, these tacos will liven up any meal.

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Recipe

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Indian Spiced Fish Tacos

Total Time30 minutes mins

Course: Main Course

Cuisine: Indian, Mexican

Keyword: seafood

Servings: 6

Author: Christine Ma

Ingredients

Indian spiced fish

• 2 pounds firm white fish such as cod, tilapia, halibut cut into 2-inch pieces
• 3 shallots peeled and chopped
• 4 garlic cloves
• 3 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons smoked sweet paprika
• 2 teaspoons coriander
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon turmeric
• ½ teaspoon curry powder

Mango chutney salsa

• ½ cup sweet mango chutney
• 2 tablespoons olive oil
• juice of ½ lime
• 1 medium red bell pepper finely chopped
• ½ medium red onion finely chopped
• ¼ cup finely chopped cilantro
• 1 jalapeno seeded and finely chopped
• salt and black pepper

Avocado cilantro cream sauce

• 1 avocado pit removed
• ⅓ cup plain Greek yogurt
• ¼ cup cilantro
• 1 garlic clove
• juice of ½ lime
• salt and pepper

Remaining ingredients

• corn tortillas
• lime wedges for serving

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
• Make seasoning for fish. In a food processor or blender, combine shallots, garlic, olive oil, lime juice, paprika, coriander, chili powder, cumin, salt, pepper, turmeric, and curry powder. Puree until smooth. Pour paste over fish, gently tossing to coat. Lay fish on baking sheet and bake for 12 minutes or until fish flakes easily. Remove from oven and keep warm.
• While fish is baking, prepare toppings. Whisk together mango chutney with olive oil and lime juice in a medium bowl. Toss together chopped red bell pepper, red onion, jalapeno, and cilantro with mango chutney dressing. Season salsa with salt and pepper and set aside.
• Make avocado cilantro sauce. Combine all the ingredients including avocado, yogurt, cilantro, garlic, and lime juice in a blender. Puree until smooth and season with salt and pepper.
• Heat tortillas and assemble tacos. Top tortillas with fish, mango chutney salsa, and avocado cream sauce. Serve with lime wedges on the side.

Notes

The mango chutney salsa and creamy avocado cilantro sauce can be made the day before.

Step-by-step instructions

Step 1: Season fish

Let's start by preparing the main component of the tacos, the fish. We're using a blend of spices to create an incredibly flavorful filling. Although the ingredient list may seem long, chances are that you'll have most of the spices already in your pantry.

To make the seasoning paste, in a food processor or blender, combine shallots, garlic, olive oil, lime juice, smoked sweet paprika, coriander, chili powder, cumin, salt, pepper, turmeric, and curry powder. Puree the mixture until it becomes a smooth paste.

I used S&B curry powder, but you can also use Madras curry powder or another brand.

Then, smear the paste over the firm white fish, making sure to coat every inch of the fish. Since we're not marinating the protein, we want to make sure to cover every square inch of the fish.

You can use any firm fish such as cod, halibut, mahi-mahi, or snapper. You can also substitute fish with other seafood, such as shrimp or scallops.

You can also marinate the fish for 20 minutes to let the flavors soak in. However, I found that it was still delicious even if you skip this step.

Arrange the fish on the lined baking sheet and bake for approximately 12 minutes or until the fish flakes easily with a fork. To test if the fish is done cooking, use a fork to check if the flesh easily separates into flakes.

Step 2: Make toppings

While the fish is baking, prepare the toppings. We're going to prepare a creamy element to counter the strong spices and a sweet element to balance the depth of flavors in the fish.

In a medium bowl, whisk together ½ cup of sweet mango chutney with olive oil and lime juice to create a dressing. I used Patak's sweet mango chutney, which has a mild heat level.

Then, toss finely chopped red bell pepper, red onion, jalapeno, and cilantro with the mango chutney dressing. Season the salsa with salt and pepper to taste.

If you use a spicy mango chutney, you can omit the jalapeno. On the other hand, if you want to bump up the heat, add the jalapeno seeds.

For the avocado cilantro cream sauce, combine the flesh of 1 avocado, Greek yogurt, cilantro, garlic, and lime juice in a blender until smooth. Season the sauce with salt and pepper to taste.

This avocado sauce is similar to guacamole but with a silky smooth texture and a slightly tangier flavor.

Step 3: Assemble tacos

Once the fish is cooked and the toppings are prepared, warm the corn tortillas either on the stovetop or in the microwave. I personally prefer corn tortillas for these tacos; however, you can use flour as well.

To assemble the tacos, place a portion of the seasoned fish on each tortilla. Top with the mango chutney salsa and drizzle with the avocado cilantro cream sauce. Serve the Indian spiced fish tacos with lime wedges on the side for squeezing over the top.

These fish tacos took a little bit of tweaking in the beginning, but once I nailed down the flavors, the result was fantastic. You hit every flavor note from the sweet mango chutney salsa to the rich and warm spices to the creamy, tangy sauce.

The other bonus? These tacos are so easy to prepare, making them ideal for an easy weeknight meal!

For another delicious Indian fusion recipe, check out these Indian spiced chicken nuggets and butter chicken pot pie!

Make-ahead and storage:

• Make-ahead: You can prepare the mango chutney salsa and avocado cilantro cream sauce the day before and store them in the refrigerator until ready to use. If cooking the fish ahead of time, reheat it before assembling the tacos.
• Store: It's best to enjoy the tacos immediately because the tortillas get soggy as they sit. Keep all of the components in separate airtight containers and store in the refridgerator for up to 3 days. Store the fish for up to 2 days.

More seafood Mexican recipes

Looking for more seafood Mexican ideas? Try these: