Fish Tacos with Mango Pico & Lime Crema

Written By: Sarah Ryan, MS, RDN, LD

Yield: 4 Servings

Serving Size: 2 Tacos

Perfect for a fast, nutritious meal any day of the week… Taco Tuesday, anyone?


For the Fish:

  • 1 Tbsp. ground cumin
  • 1 Tbsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • ½ tsp. salt
  • 8, 3 oz. pieces of tilapia (skin removed)
  • 8 corn or whole wheat tortillas
  • Cooking spray

For the Mango Pico de Gallo:

  • ½ a mango, diced (you can also use 1 cup of pineapple)
  • 2 medium tomatoes, seeded and diced
  • ¼ cup cilantro, chopped
  • ¼ red onion, diced
  • ½ a jalapeno, seeded and minced
  • 2 Tbsp. lime juice
  • Salt and pepper to taste

For the Lime Crema:

  • ½ cup Greek yogurt
  • Zest and juice of 1 lime
  • ¼ cup cilantro, chopped
  • A generous dash of your favorite hot sauce (optional)
  • Salt and pepper to taste

Optional Toppings:

  • Wedges of fresh lime
  • Avocado
  • Fresh or pickled jalapeno
  • Cilantro
  • Shredded cabbage


  1. Preheat oven to 350 F. Pat dry fish fillets with a paper towel. Mix cumin, chili powder, paprika, garlic powder and salt in a bowl. Season fish with the spice mix.
  2. Lightly spray baking sheet with cooking spray. Arrange the fillets on the baking sheet and place in preheated oven. Wrap tortillas in a foil packet and place in oven to heat through. Cook for approximately 15 minutes until the fish flakes easily with a form.
  3. While fish cooks, add all the lime crema ingredients to a blender and blend until smooth. Cover with plastic wrap and place in refrigerator until you’re ready to eat.
  4. Place all the mango pico de gallo ingredients in a medium bowl and lightly stir until incorporated. Add salt and pepper to taste.
  5. Arrange two tortillas/per plate and top each one with a piece of cooked fish, mango pico de gallo, and a dollop of lime crema. Serve with additional toppings.

Nutrition Information:

325 calories, 7 g fat, 3 g saturated fat, 752 mg sodium, 33 g carbohydrate, 5 g fiber, 35 g protein