Fish Tacos with Mango Salsa

There’s just something about fish tacos that screams “vacation on a plate,” don’t you think? The crispy, tender fish, the crunch of fresh veggies, and that perfect balance of creamy and tangy toppings — ugh, so good.

But when you throw in a juicy, sweet, and slightly spicy mango salsa? Game changer. I made these fish tacos with mango salsa for a weekend lunch, and I swear they disappeared faster than I could plate them. It’s one of those recipes that feels like a treat, but it’s actually super simple to put together.

If you’ve never paired fish with fruit, let me be the first to say: do it. The mango salsa brings this bright, tropical flavor that complements the savory fish beautifully.

It’s fresh, colorful, and packed with texture. And don’t worry, it’s not one of those complicated recipes with a million steps. Just a few basic ingredients, a bit of chopping, and you’re good to go. Whether you’re hosting friends or just craving something different for dinner, these tacos are a total crowd-pleaser.

What are Fish Tacos with Mango Salsa?

Fish tacos with mango salsa are a fresh and flavorful twist on traditional tacos, featuring lightly seasoned and cooked fish — usually grilled or pan-fried — served in warm tortillas and topped with a zesty, homemade mango salsa.

The salsa typically combines ripe mangoes, red onions, cilantro, jalapeños, and lime juice, giving each bite a burst of sweetness, heat, and citrusy tang.

What makes this dish so special is the contrast in textures and flavors. The flaky fish pairs beautifully with the soft tortilla, and the bright, crunchy salsa cuts through with refreshing sweetness and spice. It’s light yet satisfying, making it perfect for summer dinners, casual gatherings, or even a fun weeknight meal when you’re craving something fresh but quick.

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Why You’ll Love It

• Tropical Vibes in Every Bite: The mango salsa adds a sweet, juicy freshness that transports you straight to a beachy paradise.
• Quick and Easy: You can have everything ready in under 30 minutes — perfect for busy weeknights or lazy weekend lunches.
• Healthy but Satisfying: Packed with lean protein and vibrant produce, it’s light on calories but full of flavor.
• Customizable: Use your favorite white fish, adjust the spice level, or swap in toppings you love — it’s flexible and forgiving.
• Crowd-Pleaser: Whether it’s taco night or a casual get-together, everyone will be reaching for seconds.

Ingredient List

For the Fish:

• 1 lb white fish fillets (tilapia, cod, or mahi-mahi)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Juice of 1 lime

For the Mango Salsa:

• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1 small jalapeño, seeded and minced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

For Assembling the Tacos:

• 6–8 small corn or flour tortillas
• 1/2 cup shredded red cabbage (optional, for crunch)
• 1/4 cup sour cream or plain Greek yogurt (optional)
• Lime wedges, for serving

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Ingredient Notes

• White fish: I usually go for tilapia or cod — they’re mild, flaky, and cook super quickly.
• Mango: Make sure it’s ripe but firm — overripe mango turns mushy and won’t hold up well in the salsa.
• Jalapeño: If you’re not into spicy, just use half or remove the seeds completely.
• Cilantro: Adds a fresh, herby punch — don’t skip it unless you really can’t stand it.
• Tortillas: I like lightly toasting mine in a dry skillet to bring out extra flavor and keep them from falling apart.

Kitchen Tools Needed

• Non-stick skillet or grill pan: For cooking the fish. I love using a cast iron skillet because it gives a nice sear and cooks evenly.
• Mixing bowls: One for tossing the fish in seasoning, another for making the mango salsa. You’ll want medium-sized ones for easy mixing.
• Sharp knife: Essential for dicing mango, onion, and jalapeño. A good chef’s knife makes the chopping so much faster (and safer!).
• Cutting board: Preferably two — one for the raw fish and one for the salsa ingredients to keep things clean and safe.
• Citrus juicer or reamer (optional): Makes squeezing limes quicker and gets every drop out.
• Tongs or spatula: To flip the fish gently without breaking it apart.
• Tortilla warmer or clean kitchen towel: Helps keep the tortillas warm and soft while you prep everything else.

Instructions

Step 1: Season the Fish

• Pat the fish fillets dry with a paper towel.
• In a bowl, drizzle olive oil over the fish and sprinkle with chili powder, cumin, garlic powder, salt, and pepper.
• Squeeze lime juice over the top and gently toss to coat the fillets evenly.
• Let it sit for about 10 minutes while you prep the salsa—this gives the flavors time to sink in.

Pro Tip: Don’t skip the lime juice — it helps tenderize the fish and gives it that fresh, zesty flavor.

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Step 2: Make the Mango Salsa

• In a medium bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.
• Mix everything gently with a spoon so the mango doesn’t get squished.
• Taste and adjust salt or lime as needed.

Pro Tip: Let the salsa sit for at least 10 minutes before serving — it allows the flavors to meld beautifully.

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Step 3: Cook the Fish

• Heat a non-stick skillet or grill pan over medium-high heat.
• Once hot, place the fish fillets in the pan. Cook for about 3–4 minutes per side, or until the fish is cooked through and flakes easily with a fork.
• Remove from the pan and let rest for a minute before flaking it into bite-sized pieces.

Pro Tip: Avoid flipping too early — wait until you see the fish turning opaque halfway up the sides.

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Step 4: Warm the Tortillas

• Heat tortillas in a dry skillet for about 20–30 seconds per side, just until warm and slightly charred.
• Stack them and wrap in a clean kitchen towel to keep warm and pliable.

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Step 5: Assemble the Tacos

• Place a small pile of flaked fish in the center of each tortilla.
• Top with mango salsa and a little shredded red cabbage for crunch (if using).
• Drizzle with sour cream or Greek yogurt, and finish with a squeeze of lime.
• Serve immediately and enjoy every bite!

Don’t overfill! It’s tempting, I know — but keeping them a little lighter makes them easier (and neater) to eat.

Tips and Tricks for Success

• Use fresh fish if possible: It really makes a difference in both flavor and texture. Frozen works too — just make sure it’s fully thawed and patted dry.
• Pre-cut mango: If you’re short on time, store-bought diced mango can be a lifesaver (just double-check that it’s ripe and not overly mushy).
• Don’t skip toasting the tortillas: That quick warm-up brings out their flavor and keeps them from cracking when you fold.
• Adjust the spice to your liking: More jalapeño for heat lovers, or leave it out entirely if you prefer a milder salsa.
• Prep ahead: You can make the mango salsa a few hours early and store it in the fridge — it gets even better as it sits.

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Ingredient Substitutions and Variations

• Fish: Swap white fish for salmon or shrimp for a richer, slightly different flavor.
• Mango: Can’t find mango? Try pineapple or peach for a similar sweet-savory balance.
• Tortillas: Use flour tortillas if you prefer a softer bite or even lettuce wraps for a low-carb option.
• Dairy-free: Skip the sour cream or use a dairy-free alternative like cashew cream.
• Extra toppings: Add sliced avocado, pickled onions, or a sprinkle of feta cheese for extra flavor and texture.

Serving Suggestions

• Side of cilantro-lime rice: A light, fluffy rice with a hint of citrus pairs beautifully with the tropical flavors of the tacos.
• With chips and guac or salsa: It’s a classic combo, and honestly, who doesn’t love a crunchy side while they taco it up?
• Topped with avocado slices or guacamole: Adds creamy richness and makes the tacos feel even more indulgent.
• I love serving these tacos with a chilled fruit-infused water or a light margarita — it feels like a mini vacation at home!
• Add a green salad: Something simple with a citrus vinaigrette helps balance the flavors and keeps things fresh.

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Storage and Reheating Instructions

• Store fish and mango salsa separately: Keep each in an airtight container in the fridge for up to 2 days.
• Reheat fish gently: Warm the fish in a skillet over low heat or the microwave for 30–45 seconds — don’t overheat or it’ll dry out.
• Tortillas: Wrap in foil and reheat in the oven at 300°F for 5–10 minutes, or microwave for 15–20 seconds wrapped in a damp paper towel.
• Avoid freezing mango salsa: The texture gets mushy — fresh is best here.
• Freshen it up: Before serving leftovers, add a squeeze of fresh lime and a sprinkle of cilantro to revive the flavors.

Frequently Asked Questions

What’s the best type of fish to use for tacos?

I recommend white fish like tilapia, cod, or mahi-mahi. They’re mild, flaky, and cook quickly — perfect for soaking up all those taco seasonings!

Can I make these tacos ahead of time?

You can prep the components — like the mango salsa and seasoned fish—in advance, but I suggest assembling them just before serving so everything stays fresh and flavorful.

Are these tacos spicy?

They have a mild kick from the jalapeño, but you can easily adjust the heat by using less (or more!) depending on your spice tolerance.

What if I don’t like cilantro?

No worries — just skip it or replace it with fresh parsley or a sprinkle of green onions for a different kind of freshness.

Can I grill the fish instead of pan-frying?

Absolutely! Grilling adds a delicious smoky flavor. Just make sure the fish is well-oiled and placed on a clean grill to prevent sticking.

How do I keep the tortillas from breaking?

Warm them up! Toasting or microwaving tortillas briefly makes them more pliable and way less likely to crack when folding.

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Tried these tacos or planning to? I’d love to see how yours turn out! Tag me on Instagram @tasiahub_ so I can share the taco love!