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Fish Street Tacos with Mango Salsa

Crunchy street tacos made with crispy battered fish fillets and mango salsa.  These tiny tacos are served on fire-roasted corn tortillas and are topped with feta cheese.  The best way to make tacos for a busy weeknight dinner.  You've never had street tacos this good until you've tried this flavorful combination!
Course Appetizer, Main Course
Cuisine American, Caribbean, Mexican
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 5


  • 5 Gorton's Crispy Battered Fish Fillets
  • 2 mangos, peeled, diced
  • 1/2 cucumber, peeled, diced
  • 1/3 cup red onion, peeled, thinly diced
  • 1/4 cup finely chopped parsley or green lettuce
  • 1 jalapeno, seeds removed, diced
  • 5 green onion stems, diced
  • 1 tablespoon fresh lime juice
  • few pinches salt, to taste
  • feta cheese, to taste
  • 5 corn tortilla street taco size, if available or smallest corn tortillas


  • Bake Gorton's fish fillets according to instructions on the packaging.
    To make the salsa, peel mangos, cucumber, and onions.  Dice all fruit and vegetables and place in a medium bowl.  Add fresh lime juice and salt to taste as it will bring out the flavors.  Toss salsa; set aside.
    Toast corn tortillas over stove top burner flame. They can also be warmed in the microwave if desired. Heat refried beans according to package directions.
    Assemble tacos with cooked fish fillets, mango salsa, and feta cheese.