Limey Bender Fish Tacos with Mango Salsa

Crispy fish tacos drizzled with zesty Limey Bender and topped with juicy mango salsa—a bright, fresh, tropical kick in every bite.

Ingredients:

For the Fish:

• 1 kg fish of choice, cubed
• 2 tbsp olive oil
• 2 tbsp Lord’s Limey Bender 
• 2 tsp paprika
• 2 tsp chilli powder
• 2 tsp onion powder
• 2 tsp garlic powder
• 1 tsp cumin
• 2 tsp salt

For the Mango Salsa:

• 1 mango, cubed
• 1 jalapeño, diced small
•  small red onion, diced
• ½ cup cilantro, finely chopped
• Juice of 1 lime
• Limey Bender hot sauce, to taste
• Corn tortillas

Instructions:

Preheat the oven to 485°F and line a baking sheet with parchment paper.

Pat the fish dry and cut it into cubes. In a bowl, toss the fish with olive oil, Limey Bender hot sauce, paprika, chilli powder, onion powder, garlic powder, cumin, and salt until evenly coated.

Spread the seasoned fish in a single layer on the baking sheet. Bake for 5 minutes. Switch the oven to broil and cook for another 2-4 minutes, until the fish is slightly charred and cooked through.

In a bowl, combine mango, jalapeño, red onion, cilantro, lime juice, and Limey Bender hot sauce. Toss well and set aside.

Heat corn tortillas over a gas burner until lightly charred, in a dry pan for about 30 seconds per side, or wrapped in foil in the oven for a few minutes. Fill each tortilla with fish, top with mango salsa, and add extra Limey Bender hot sauce if desired.