Fish Tacos with Mango Salsa
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.
Equipment
- Non-stick skillet or grill pan
- Mixing Bowls
- Sharp Knife
- Cutting board
- Citrus juicer or reamer (optional)
- Tongs or Spatula
- Tortilla warmer or clean kitchen towel
Ingredients
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
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.
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.
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.
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.
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!
Notes
Nutritional Value (Per Serving – approx.)
- Calories: ~320–350 kcal
- Protein: ~22g
- Fat: ~10g
- Carbohydrates: ~35g
- Fiber: ~4g
- Sugar: ~10g
- Sodium: ~300–400mg
The nutritional information provided on this website is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.