New Recipe: Coconut Fish Cups with Mango Salsa & Avocado Cream

With mangos back in season it would be rude not to create a tasty yet nourishing summer meal to impress your guests or treat your family with. Our Coconut Fish Cups with Mango Salsa & Avocado Cream will not disappoint, this dish is low in carbohydrates and high in healthy fats to provide satiety and balance out blood sugar levels. 

Ingredients (Serves 2)

  • 2 x 120-150g fillets of firm white fish, such as barramundi
  • 2 tablespoons coconut flour
  • 1/2 teaspoon paprika
  • 1 tablespoon grass fed butter
  • 1 tablespoon cold-pressed extra virgin coconut oil
  • 1 head of lettuce (e.g. Oakleaf or Iceberg)

Mango Salsa:

  • 1 ripe mango, chopped
  • 1 cucumber, chopped
  • 1/2 red onion, diced fine
  • 2 tablespoon jalapenos, diced fine (optional)
  • 2 tablespoons lime juice

Avocado Cream:

  • 1 avocado, peeled & depitted
  • 1/4 cup coconut cream
  • 2 tablespoons lime juice
  • 1/4 cup fresh coriander leaves
  • 1/2 teaspoon sea salt


  1. In a bowl, combine coconut flour and paprika. Coat each piece of fish with flour mixture, shaking off the excess and put aside.
  2. Head butter and oil in a saucepan over medium heat. Add fish and cook for 3-4 minutes on each side, the thickness of the fish will determine the cook time so you may need to adjust timing slightly.
  3. While fish is cooking, combine all salsa ingredients in a bowl, stir and set aside.
  4. To make avocado cream, add all ingredients into a blender and blitz until creamy.
  5. You are now ready to assemble your fish cups. Place a couple of pieces of lettuce in a plate, top with fish, salsa and avocado cream. Enjoy.

Recipe developed and image shot by Elyse Lagos, TNN Practice Manager, Recipe Developer & Food Photographer. Learn more about Elyse here.

Leave a Reply