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  • 4 pangasius fillets
  • 8 taco shells
  • 16ml extra-virgin olive oil
  • 30ml lemon juice
  • 2g minced fresh parsley
  • 2 cloves of garlic, minced
  • Dried basil
  • 2 large ripe mangoes
  • 3 tomatoes, diced
  • 1 large red onion, minced
  • 6g chopped fresh cilantro
  • 2 jalapeno peppers, seeded (depending on how hot you want it)
  • 60ml lime juice
  • Salt and freshly ground pepper

Grilled fish tacos with mango salsa

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Aren’t we all looking for a perfect summery dish? Inspire your family with this great recipe. All-natural and fresh, ideal for a healthy diet.


4 persons


  1. For marinade:
    • Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag.
    • Cut the pangasius fillet into pieces.
    • Add the fish, coat with the marinade, squeeze out excess air, and seal the bag.
    • Marinate in the refrigerator for 1 hour.
  2. For salsa:
    • Peel, pitt and dice the mango.
    • Combine with tomatoes, red onion, cilantro, and jalapeno pepper in a bowl.
    • Add the lime juice and 1 tablespoon of lemon juice, and toss well.
    • Season to taste with salt and pepper and refrigerate until ready to serve.
  3. Pre-heat frying/grill pan.
  4. Remove the pangasius from the marinade, and shake off excess. Discard the remaining marinade.
  5. Grill the fish for approximately 3 to 4 minutes per side, depending on the thickness of the pieces.
  6. Serve the pangasius in taco shells and top with mango salsa.

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