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Spicy Fish Tacos with Mango Salsa and Guacamole

The crisp cornmeal coating on the fish contrasts nicely with creamy guacamole in these tacos, and mango gives sweetness to every bite. Skill Level: Intermediate

25 min Prep
25 min Total
price per Serving

Nutrition Facts

Amount Per Serving
Calories 448
Protein 30.2g
Total Carbohydrates 51.9g
Dietary Fiber 8.2g
Net Carbohydrates 43.7g
Sugar 7.4g
Total Fat 17.0g
Saturated Fat 6.7g
Trans Fat 0.0g
Cholesterol 76.5mg
Sodium 1429.6mg
SmartPoints® 10.0


  • 36 ounces flounder fillet
  • 2 Tablespoons lime juice
  • 2 Tablespoons chili powder
  • 1/4 teaspoon salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 1/2 cups yellow cornmeal
  • 1 1/2 cups vegetable oil
  • 18 corn tortillas
  • 8 ounces mango salsa
  • 1/2 cup guacamole
  • 3 cups chopped iceberg lettuce
  • 3 cups chopped tomatoes


  1. Place fish in a shallow dish. Squeeze lime juice over fillets.
  2. Combine chili powder, salt, cumin, and red pepper. Sprinkle half the seasoning mixture evenly over fish, coating both sides of fillets.
  3. Combine cornmeal and remaining seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.
  4. Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat oil to 350┬░. Fry fillets, in batches, 2 to 3 minutes or until golden brown. Drain fillets on wire racks over paper towels.
  5. Break each fillet into chunks, using a fork. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, lettuce, and tomtoes.

Price Per Serving based on average national price: excludes store savings and local grocery store pricing

Photo Credit: MyRecipes