Fish Tacos with Mango Salsa
These Fish Tacos with Mango Salsa from tinsuf are fresh, colorful, and packed with bold flavor. Tender seasoned fish is tucked into warm tortillas and topped with a sweet and zesty mango salsa made with fresh mango, lime, cilantro, and red onion. Perfect for busy weeknights, summer dinners, or casual gatherings, these tacos deliver the perfect balance of smoky, sweet, and tangy flavors in every bite.
Ingredients
For the Fish
- 1 pound white fish fillets (cod, tilapia, mahi-mahi, or halibut)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of ½ lime
For the Mango Salsa
- 1 ripe mango, diced
- ½ red bell pepper, diced
- ¼ red onion, finely chopped
- 1 small jalapeño, minced
- 2 tablespoons fresh cilantro, chopped
- Juice of 1 lime
- Pinch of salt
For the Tacos
- 8 small corn or flour tortillas
- 2 cups shredded cabbage or coleslaw mix
- ¼ cup sour cream or Greek yogurt
- Lime wedges for serving
Directions
In a medium bowl, combine the diced mango, red bell pepper, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Stir gently and set aside to allow the flavors to blend. Pat the fish dry and rub it with olive oil. In a small bowl, mix the chili powder, paprika, cumin, garlic powder, salt, and black pepper, then coat the fish evenly with the seasoning mixture. Squeeze fresh lime juice over the fish. Heat a skillet over medium-high heat and cook the fish for 3 to 4 minutes per side until flaky and fully cooked. Break the fish into large chunks using a fork. Warm the tortillas in a dry skillet for 20 to 30 seconds per side. To assemble, fill each tortilla with shredded cabbage, pieces of fish, and a generous spoonful of mango salsa. Drizzle with sour cream or Greek yogurt if desired and serve with fresh lime wedges.
Why You’ll Love This Recipe
- Ready in just 25 minutes
- Fresh, colorful, and flavorful
- High in protein and family-friendly
- Perfect for summer meals
- Easy to customize with your favorite toppings
- Great for lunch or dinner
Storage Tips
Store leftover fish and mango salsa separately in airtight containers in the refrigerator for up to 2 days. Reheat the fish gently before serving and assemble fresh tacos when ready to enjoy.