Chili-Lime Fish Tacos with Mango Salsa

Recipe: Chili-Lime Fish Tacos with Mango Salsa

August 27, 2014 – Hey everyone! Cassie here, from Bake Your Day. I’m thrilled to be hanging out with ALDI on the blog today because we are talking tacos! Even though the summer is beginning to wind down, we can make it last a little longer by creating fun weeknight meals full of summer flavors!

Diced mango and onion with cilantro in a bowlAnd these Chili-Lime Fish Tacos with Mango Salsa on top will have you thinking “summer” long after you have put away your shorts & flip flops.

I chose ALDI Sea Queen Tilapia Fillets for the fish. Tilapia is light and very easy to cook. It’s also mild in flavor for those in your family who tend to not be fish-lovers. I seasoned it with some traditional taco flavors, along with lime juice, and then pan-grilled the filets. Plus, the sweetness of the mango salsa really compliments the spicy fish fillets!

Chili Lime Fish Tacos with Mango Salsa
Chili-Lime Fish Tacos with Mango Salsa

Total Time: 26 minutes (plus 30 minutes to marinate)
Yields: 6 tacos


2 tsp. cayenne pepper (optional)
1 tsp. Stonemill Essentials Chili Powder
1 tsp. Stonemill Essentials Paprika
1 tsp. Stonemill Essentials Oregano
1/2 tsp. Stonemill Essentials Ground Cumin
1/2 tsp. Stonemill Essentials Iodized Salt
1/2 tsp. Stonemill Essentials Ground Black Pepper
6 Sea Queen Tilapia Fillets, thawed
1 tsp. lime zest
1/4 cup lime juice (about 2 limes)
1/4 cup Carlini Pure Olive Oil, divided

2 cups diced mango (about 2 mangos)
1/4 cup diced red onion
2 tsp. chopped jalapeño
1/4 cup chopped cilantro
1 Tbsp. lime juice
1 Tbsp. Carlini Pure Olive Oil
Stonemill Essentials Iodized Salt, to taste
Stonemill Essentials Ground Black Pepper, to taste

6 Benita Fajita Tortillas, heated
1/2 cup crumbled Benita Fresco Cheese

For the fish: In a small bowl, combine the spices, reserve for later. Place the fish fillets in a large baking dish. In a medium bowl, combine the lime zest, lime juice, 2 tablespoons olive oil and 2 teaspoons of the spice mixture. Whisk to combine.

Pour over the fish fillets. Cover and refrigerate for 30 minutes.

For the salsa: Combine the salsa ingredients. Season to taste with salt and pepper. Cover and refrigerate.

Heat a large skillet over medium-high heat. Remove the fish from the marinade. Brush one side with the reserved spice mixture.

Add the remaining olive oil to the hot pan. Add the fish, seasoned side down. Brush the tops of the fillets with the spice mixture. Cook the fish for 4 minutes, until browned on one side. Flip and cook for another 2-3 minutes, until cooked through.

Remove fish and divide evenly among the tortillas. Serve with the salsa and cheese.

Recipe and Photo Courtesy of Cassie Laemmli, Bake Your Day.

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