šŸŒ® Holiday Fish Tacos with Mango and Avocado Salad

This Christmas, Iā€™m ditching the traditional yuletide turkey and sharing a recipe that just screams "Aussie Christmas". My Fish Tacos with Mango and Avocado Salad is a festive fiesta that's easy to make, fun to eat, and promises a burst of flavours that will undoubtedly make it a standout addition to your holiday menu.

So why embrace Fish Tacos for an Australian Christmas? While the traditional Christmas feast may conjure images of roasts and hearty dishes, there's a growing trend in Australia to embrace lighter, fresher alternatives, particularly when celebrating under the summer sun.

Fish tacos offer a perfect blend of freshness, vibrant colours, and the kind of easy, communal dining that suits our Australian Christmas vibe.

The simplicity of this recipe adds to its appeal. The panko-crusted fish fillets bring a satisfying crunch, while the Mango and Avocado Salad introduces a medley of textures and tropical sweetness. It's like a tropical party in your mouth, and everyone is invited.

Topped with a zesty Green Goddess dressing, these tacos are a harmonious blend of flavours that celebrate the joy of good food and good company.

Whether you're hosting a festive gathering or simply looking to infuse some Christmas spirit into your meals, these Fish Tacos are a delightful choice.

So, gather your loved ones, roll up your sleeves, and get ready to sleigh ā€“ I mean, slay ā€“ in the kitchen. Let's make this Christmas one to remember, filled with good food, good laughs and delicious food.

Fish Tacos with Mango and Avocado Salad


For the Fish:

  • 450gms white fish fillets (such as cod or tilapia)
  • 1 cup gluten free panko breadcrumbs
  • 1/2 cup all-purpose gluten free flour
  • 2 large eggs, beaten
  • Salt and pepper to taste
  • Coconut or olive oil for frying
  • Corn or flour tortillas for serving

For the Mango and Avocado Salad:

  • 1 ripe mango, peeled, pitted, and diced
  • 1 ripe avocado, peeled, pitted, and diced
  • 1/4 red cabbage, thinly sliced
  • 1/2 iceberg lettuce, roughly chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt and pepper to taste

For the Green goddess dressing:

  • 1/2 cup Greek yogurt or sour cream
  • 1 cup fresh parsley, chopped
  • 1/4 cup fresh chives, chopped
  • 2 tablespoons fresh tarragon, chopped
  • 2 tablespoons fresh basil, chopped
  • 1 tablespoon fresh dill, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • Salt and pepper to taste


Prepare the Mango and Avocado Salad:

  • In a large bowl, combine diced mango, diced avocado, chopped red onion, and fresh cilantro.
  • Squeeze the juice of one lime over the mixture and toss gently to combine.
  • Season with salt and pepper to taste.
  • Set aside in the fridge while you prepare the rest of the components.

Prepare the Green goddess dressing

Whisk all dressing ingredients together in a small bowl. Add water to adjust consistency then set aside in the fridge.

Panko Fried Fish:

  • Season the fish fillets with salt and pepper.
  • Cover each fillet in flour, shaking off excess.
  • Dip the fillets into beaten eggs, ensuring they are well-coated.
  • Next, take each fillet and press them one by one into the panko breadcrumbs, making sure they are fully covered.
  • In a large frying pan, heat oil over medium-high heat.
  • Fry the fish fillets for 3-4 minutes per side or until golden brown and cooked through. Ensure that they are all separated in the pan, it will take a couple of pan loads.
  • Remove the fish from the frying pan and place on a plate lined with paper towels to absorb excess oil

Assemble the Tacos:

  • Warm the tortillas in a dry skillet or microwave.
  • Place a spoonful of the Mango and Avocado Salad on each tortilla.
  • Top with a panko fried fish fillet.
  • Drizzle green goddess dressing over the top and serve on a communal platter in the middle of the table.

Enjoy this delicious fresh and zesty plate of goodness!

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