Fish Tacos with Mango Salsa
If you have been searching for fish tacos with mango salsa that are absolutely fabulous, you have found them. It’s spiced, pan-seared white fish that’s flaky and crispy at the edges, added to tortillas with guacamole and a bright mango salsa that you will definitely want to put on everything. These are summer on a plate, and they come together in under 45 minutes.
A Note From Teri on Fish Tacos with Mango Salsa
There are certain recipes that just feel like summer, and fish tacos with mango salsa is exactly that. The combination of spiced fish and sweet and spicy salsa is one of those perfect flavor pairings that I never get tired of.
What I love most is the mango salsa. The jicama adds this incredible crunch that you don’t get from a straight fruit salsa, the jalapeño gives it just the right kick. The lime juice ties everything together. It needs at least 10 minutes in the fridge before you serve it so the flavors can meld and develop. I promise that short wait is absolutely worth it.
These are ideal for a summer dinner party, a taco Tuesday, or any night when you want something that feels special without spending a long time in the kitchen.
For an easy weeknight taco bowl, try this Steak Taco Bowl or this Chipotle style bowl on Substack.
Ingredients and Variations
- Mango – we used about three small yellow mangoes for this recipe
- Jicama – it adds the perfect crunch to your salsa
- Red onion – the red onion adds some zest and brightness to your salsa
- Fresh cilantro – the cilantro balances out all of the fruit and citrus
- Lime juice – lime adds the acidity to make your salsa absolutely delicious
- Jalapeño – for a little kick, the jalapeno is the perfect addition
- Kosher salt – you can use kosher salt or I used Celtic sea salt
- White fish – I like cod, mahi-mahi, or halibut
- Olive oil – a bit of oil is used to sear your fish
- Chili powder, paprika, garlic powder, onion powder, kosher salt, black pepper – this spice blend creates the perfect flavor for your fish
- Warm corn or flour tortillas – use whatever tortilla is your preference to make your tacos
- Shredded cabbage – the cabbage adds a little crunch to your taco
- Guacamole – I love making a simple guacamole, but you can also get a store-bought one
This mango salsa is totally customizable. Add thinly sliced radishes for extra crunch, diced avocado, or halved cherry tomatoes. If you love heat, swap the jalapeño for habanero or serrano. For a milder version, remove the jalapeño seeds or cut back on the jalapeño altogether.
If you’re looking for a shrimp taco to try, make these Shrimp Tacos with Avocado Crema.
How to Make Fish Tacos with Mango Salsa
Step One: Make the Mango Salsa
Add the ingredients to a large bowl and toss to combine. Place in the refrigerator for at least 10 minutes so the juices can meld and the flavors can develop.
This mango salsa is incredibly versatile, feel free to customize it! Add thinly sliced radishes for extra crunch, diced avocado for creaminess, or halved cherry tomatoes for a juicy pop. If you like more heat, swap the jalapeño for habanero or serrano peppers.
Step Two: Make the Fish Tacos
On a plate or in a small baking dish, mix all the spices. Dredge the fish pieces in the spices, pressing them down slightly to make sure the pieces are well-coated.
Heat a large skillet over medium-high heat with 4 tablespoons olive oil. When the oil is hot, add the fish pieces and cook 2-3 minutes per side or until flaky and lightly crispy around the edges. Set aside.
Heat flour tortillas in a dry skillet or if using corn tortillas you can place them directly over the flame for a slight char taste. Spread a layer of guacamole over the tortilla, then add the fish pieces and shredded cabbage. Finish with the best part, mango salsa!
Recipe FAQs
Cod is the most accessible option. It’s mild, flaky, and widely available. Mahi-mahi has a slightly firmer, meatier texture that holds up beautifully to the spice rub and sear. Halibut is the most luxurious choice with a more delicate flavor. All three work wonderfully here. Whatever you choose, look for fresh fish and cut it to a consistent half-inch thickness for even cooking.
Yes, and it’s actually better when you do. The salsa keeps in the refrigerator for up to 2 days. As it sits, everything deepens in flavor and brightness. Make it the night before for a dinner party and it will be even more delicious than if you make it right before serving.
Absolutely. Use the same spice blend and brush the fish with olive oil, then grill over medium-high heat for about 2–3 minutes per side. A fish basket or grill mat is helpful to prevent sticking and keep smaller pieces from falling through the grates.
These are a complete meal on their own, but if you’re feeding a crowd, a simple black bean and corn salad, a big bowl of chips and extra mango salsa as a dip, or a fresh shredded cabbage slaw on the side all pair perfectly.
Try These Other Summer Recipes
If you make your own Fish Tacos with Mango Salsa recipe, be sure to review it below and let me know what you think! If you’re looking for more inspiration, subscribe to my Substack, and follow along on Pinterest, Instagram, and TikTok to join in all the fun!
Fish Tacos with Mango Salsa
Ingredients
For Mango Salsa:
- 1 1/2 cups mango diced (about 2 – 3 small yellow mangos)
- 1 cup jicama peeled and diced
- 1/4 cup red onion diced
- 1/4 cup fresh cilantro chopped
- 3 tablespoons lime juice freshly squeezed
- 2 teaspoons jalapeño finely diced, you can add more or less depending on heat preference
- 1/2 teaspoon Kosher salt
For the Fish:
- 2 lbs white fish cod, mahi-mahi, or halibut, cut into pieces about ½-inch thick
- 4 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving:
- Warm corn or flour tortillas
- Lime wedges
- Shredded cabbage
- Guacamole
Instructions
- Make the Mango Salsa: Add the ingredients to a large bowl and toss to combine. Place in the refrigerator for at least 10 minutes so the juices can meld and the flavors can develop.
- Make the Fish: On a plate or in a small baking dish, mix all the spices. Dredge the fish pieces in the spices, pressing them down slightly to make sure the pieces are well-coated.
- Heat a large skillet over medium-high heat with 4 tablespoons olive oil. When the oil is hot, add the fish pieces and cook 2-3 minutes per side or until flaky and lightly crispy around the edges. (Note: Cooking time depends on the thickness of the fish pieces.) Set aside.
- Assemble Tacos: Heat flour tortillas in a dry skillet or if using corn tortillas you can place them directly over the flame for a slight char taste.
- Spread a layer of guacamole over the tortilla, then add the fish pieces and (if using) shredded cabbage. Finish with the best part, mango salsa!
Notes
- Make It Your Own: This mango salsa is incredibly versatile, feel free to customize it! Add thinly sliced radishes for extra crunch, diced avocado for creaminess, or halved cherry tomatoes for a juicy pop. If you like more heat, swap the jalapeño for habanero or serrano peppers.
- Make the salsa first so it has plenty of time to sit in the fridge.
- Don’t move the fish in the pan. That’s how you will get the perfect crust.
- Char the tortillas for a little smokiness.
- Use your mango salsa in every meal. Serve it on top of your favorite tacos, spooned over a protein bowl, or layered over guacamole for a fresh, vibrant finish. It’s also delicious as a dip with chips or alongside your favorite protein.
