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Two-Handed Fish Tacos with Mango Salsa


Make your game-day watching party a real fiesta with this fish taco recipe featuring Del Monte’s Mangos!


  • 46 filets, Treasures from the Sea Encrusted Tilapia, frozen (I used parmesan)
  • 10 corn tortillas, warmed

2-Minute Mango Salsa

  • 1 can Del Monte Mangos, diced and drained
  • 1 package pico de gallo (found at Walmart or you can make yourself)
  • 1 cob of corn off the cob, fresh and uncooked

Avocado Sour Cream/Crema

  • 1 cup sour cream (or plain greek yogurt)
  • 2 avocados, smashed

Citrus Slaw

  • 1 bag shredded cabbage
  • 1 tablespoon fresh lime juice
  • 2 tablespoons cilantro, chopped
  • 11.5 cups of feta or cojita cheese


  1. Combine all slaw ingredients into a bowl and place in fridge to marinate flavors.
  2. Meanwhile, fry/bake the fish as directed on package. Once completed, slice into strips or bite-sized pieces.
  3. Next, mix mangos, pico and corn into a bowl.
  4. Then, mix mashed avocados and sour cream into a bowl.
  5. For taco bar, place fish, slaw, salsa, cream and cheese into separate bowls for guests to create their perfect taco.
  6. Enjoy!


My favorite way to layer the taco is: fish, slaw, salsa, cream and then cheese.