Fish tacos with mango salsa are perfect for a laid-back weeknight dinner or a weekend get-together. The tender, seasoned fish paired with sweet, juicy mango and a hint of heat creates the perfect balance of flavors in every bite and brings a deliciously tropical twist to the table.
I love the delicious combination of tender, seasoned fish paired with the bright sweetness of mango. Each bite is packed with fresh ingredients and the fruit mellows out the heat from the spices, creating a perfect balance of flavors in every bite. Unlike some heavier taco options, these feel light and refreshing, making them a guilt-free indulgence that’s as nourishing as it is delicious.
These tacos are also incredibly easy to make, which is one of the reasons I love them. They come together in minutes, making them ideal for a quick lunch when you want something satisfying without a lot of effort. But they’re just as perfect for feeding a crowd—simply make a big batch, set out the toppings, and let everyone build their own. These fish tacos with mango salsa are one of my favorite ways to bring a little sunshine to the dinner table.
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Ingredients
- White Fish – Choose fresh, firm fillets like cod, tilapia, or halibut. If using frozen fish, thaw completely and pat dry before seasoning.
- Sea Salt & Black Pepper – Salt and pepper enhances the natural flavor of the fish. Use freshly ground black pepper for the best taste.
- Paprika – Sweet paprika adds a mild smokiness and beautiful color. Smoked paprika works well for extra depth.
- Ground Cumin – Cumin brings a warm, earthy flavor that pairs well with the spices.
- Garlic Powder – Garlic powder provides a subtle garlic taste without overpowering the dish.
- Mango – Pick a ripe mango that’s slightly soft to the touch but not mushy. Dice into small, even pieces for easy topping.
- Red Onion – Red onion adds a crisp, slightly sharp contrast to the sweetness of the mango. Finely chop for the best texture.
- Jalapeño or Chili Pepper – Choose based on your spice preference. Remove seeds for less heat or leave them in for an extra kick.
- Fresh Cilantro – Adds a bright, fresh flavor. If you're not a fan of cilantro, you can swap it for fresh parsley.
- Lime – Use fresh lime juice for the best tangy, citrusy flavor. Roll the lime on the counter before juicing to get the most juice out.
- Olive Oil – Use your favorite light, neutral-flavored oil.
- Tortillas – Flour or corn tortillas both work. Warm tortillas in a dry skillet or over an open flame for a soft, slightly charred texture.
See recipe card for quantities.
How to Fresh Fish Tacos with Mango Salsa
- Step 1: Pat the fish fillets dry with a paper towel. Season with salt, pepper, paprika, cumin and garlic powder.
- Step 2: In a bowl, combine mango or pineapple, red onion, chili, cilantro, lime juice, and a pinch of salt. Toss well to combine.
- Step 3: Heat olive oil in a skillet over medium heat. Add the fish and cook for about 3-4 minutes per side until golden brown and cooked through. Remove and let rest for a minute.
- Step 4: Heat the tortillas in a dry skillet or over an open flame for about 20-30 seconds per side. Flake the fish into bite-sized pieces. Fill each tortilla with fish and top with the the mango salsa. Add additional toppings if desired.
Hint: Pat the fish dry with paper towels before seasoning. This is especially important if you use frozen fish that has been thawed.
Variations/ Substitutions
- Swap the Fish – Swap white fish for salmon, shrimp, or even grilled chicken if you prefer a different protein. For a plant-based option, try crispy tofu or grilled portobello mushrooms.
- Swap the Mango – Instead of mango, use pineapple, peaches, or even diced strawberries for a unique twist on the salsa.
- Adjust the Spice – Adjust the heat by using a milder pepper like poblano or adding extra jalapeño for more kick. A drizzle of hot sauce or a pinch of cayenne can also spice things up.
- Creamy Toppings – Add a dollop of avocado crema, sour cream, or Greek yogurt to balance the heat and add extra creaminess.
- Extra Crunch – Toss in some shredded cabbage, sliced radishes, chopped red bell pepper or crispy tortilla strips for a satisfying crunch.
- Add Cheese – Sprinkle on crumbled cotija cheese or a bit of shredded pepper jack for a creamy, salty contrast.
Try these Baja Fish Taco Bowls for a similar flavor with a twist.
Storage
Store cooked fish in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
The salsa can be refrigerated in a sealed container for up to 2 days.
Top Tips
- Before seasoning, pat the fish with a paper towel to remove excess moisture. This helps it cook evenly and develop a nice sear.
- Fish cooks quickly! Aim for about 3–4 minutes per side, just until it flakes easily with a fork. Overcooking can make it dry.
- Fresh ingredients have better flavor. Avoid bottled lime juice for the best taste.
- Let the mango salsa sit for at least 10 minutes before serving. This allows the flavors to come together.
- Heating tortillas in a dry skillet makes them more pliable and enhances their flavor.
- Serve with additional toppings such as sliced cabbage, cilantro, cheese, etc. so everyone can customize their plate.
Serving Suggestions
While these fish tacos are great served as is, I also like to drizzle them with sour cream, bang bang sauce or spoon on some homemade Mexican guacamole.
They also pair perfectly with light, refreshing sides that complement their fresh flavors. A great option is boiled corn on the cob with milk, which brings out the natural sweetness of the corn and adds a buttery richness. Chips and Salsa is a classic pairing or you may prefer a Fresh Corn and Tomato Salad.
If you’re looking for more side dish inspiration, check out this list of what to serve with tacos for everything from crisp salads to flavorful rice and bean dishes. Whether you keep it simple or go all out with a taco feast, these sides will complete your meal!
FAQ
Yes! You can prepare the mango salsa a few hours in advance and store it in the fridge. Just give it a stir before serving.
Absolutely! Bake at 375 degrees F for 10–12 minutes or air fry at 400 degrees F for 8–10 minutes, flipping halfway through.
Any mild, flaky white fish like cod, tilapia, or halibut works well. If you prefer something heartier, try mahi-mahi or snapper.
The spice level is mild, but you can adjust it by adding more jalapeño or chili powder to the seasoning.
Related
Looking for more taco recipes? Try these:
If you like this Fish Tacos with Mango Salsa recipe, please leave a 5-star rating.
RECIPE
Fish Tacos with Mango Salsa
Ingredients
- 16 ounces white fish fillets cod, tilapia, or halibut
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 cup diced mango
- ¼ cup red onion finely chopped
- 1 small jalapeno or chili pepper minced
- 2 tablespoons fresh chopped cilantro
- 1 lime juiced (about 2 tablespoons)
- 2 tablespoons olive oil
- 8 small tortillas flour or corn
Instructions
- Pat the fish fillets dry with a paper towel. Season with salt, pepper, paprika, cumin and garlic powder.
- In a bowl, combine mango or pineapple, red onion, chili, cilantro, lime juice, and a pinch of salt. Toss well to combine.
- Heat olive oil in a skillet over medium heat. Add the fish and cook for about 3-4 minutes per side until golden brown and cooked through. Remove and let rest for a minute.
- Heat the tortillas in a dry skillet or over an open flame for about 20-30 seconds per side. Flake the fish into bite-sized pieces. Fill each tortilla with fish and top with the the mango salsa. Add additional toppings if desired.
Notes
Nutrition
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Luke Ratford
Light, fresh and packed with flavour – perfect for a sunny day.
The mango salsa adds the ideal sweet and tangy kick!