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Indian Spiced Fish Tacos

Course Main Course
Cuisine Indian, Mexican
Keyword seafood
Total Time 30 minutes
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.