Fish Tacos Recipe
Mango Jalapeno Pico de Gallo, Shredded Lettuce, Cajun Citrus Remoulade, Flour Tortillas
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mango Jalapeno Pico de Gallo
Cajun Citrus Remoulade
Fish and Tacos
Method
Mango Jalapeno Pico de Gallo
- 1
Prepare the Pico de Gallo
In a medium bowl, combine diced mango, minced jalapeno, finely chopped red onion, and chopped cilantro.
- 2
Season the Pico de Gallo
Add lime juice and salt to the bowl. Mix well to combine. Set aside to allow the flavors to meld.
Cajun Citrus Remoulade
- 3
Make the Remoulade
In a small bowl, whisk together the mayonnaise, lemon juice, lime juice, Cajun seasoning, Dijon mustard, garlic powder, and salt until smooth.
- 4
Chill the Remoulade
Cover the bowl and refrigerate for at least 15 minutes to enhance the flavors.
Fish and Tacos
- 5
Prepare the Fish
Preheat your grill or stovetop skillet over medium-high heat. Brush the fish fillets with olive oil and sprinkle both sides with Cajun seasoning.
- 6
- 7
Warm the Tortillas
While the fish is resting, warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
- 8
Assemble the Tacos
Place shredded lettuce on each tortilla, followed by pieces of the cooked fish. Top with mango jalapeno pico de gallo and a drizzle of Cajun citrus remoulade.
- 9
Serve
Serve the tacos immediately, garnished with extra cilantro or lime wedges if desired.
