Grilled Fish Tacos with Mango Salsa

Grilled Fish Tacos with Mango Salsa

Grilled Fish Tacos with Mango Salsa are a light, refreshing twist on taco night – perfect for summer cookouts, weeknight dinners, or whenever you’re craving something flavorful but not too heavy. The flaky, seasoned fish pairs beautifully with a vibrant mango salsa that adds just the right amount of sweetness and tang.

This recipe brings tropical flair to the table with minimal effort.  It’s one of our favorite warm-weather meals. Whether you’re a taco traditionalist or just love trying something new, these fish tacos are guaranteed to become a repeat recipe in your kitchen.

Why You’ll Love These Grilled Fish Tacos

There’s something magical about the combination of smoky grilled fish and juicy mango salsa. This dish offers a balance of textures and flavors – crispy edges, tender flakes, and fresh citrus – all wrapped in a soft tortilla.

Here’s why it works:

• Fast and easy – Ready in under 30 minutes

• Healthy – Packed with lean protein and fresh produce

• Bold flavor – A perfect mix of smoky, sweet, and tangy

• Customizable – Works well with cod, halibut, or shrimp

• Crowd-pleaser – Great for family meals or entertaining guests

Ingredient Highlights

We keep things simple but flavorful with this recipe. The fish is lightly marinated with smoked paprika, cumin, and lime juice to give it a subtle kick without overpowering the natural flavor. Mango salsa adds brightness and texture with a combination of sweet fruit, citrus, herbs, and a little jalapeño heat (if you like).

A few extras like shredded cabbage or crisp lettuce give the tacos some crunch, and warm tortillas pull it all together into a satisfying handheld meal.

If you’re serving a group, you can easily double the salsa and grill up more fish.  Just be sure to prep the components ahead so you’re not stuck in the kitchen while everyone else is enjoying the sunshine.

How to Make Grilled Fish Tacos with Mango Salsa

First, pat your fish dry and rub it with olive oil, lime juice, and smoky spices. While it rests, make the salsa by combining mango, red onion, lime juice, and cilantro. Jalapeño adds optional heat.

Grill the fish for just a few minutes per side until it flakes easily. Warm your tortillas, then assemble: add fish, spoon on salsa, and top with crunchy cabbage or lettuce if you like.

This is a fresh, flavorful meal that won’t weigh you down.

Tips & Variations

Before you fire up the grill or pan, keep these tips in mind:

• Choose firm white fish like cod, halibut, or snapper for best results.

• Avoid overcooking the fish.  Just 3 to 4 minutes per side should do it.

• Prep your salsa ahead of time to let the flavors meld.

• Use flour or corn tortillas depending on your preference.  Remember to warm them first.

• Add avocado or crema for a creamier finish.

Want a little crunch?

Try toasting your tortillas lightly on the grill or pan to get slightly crispy edges.  They hold the fillings better and add texture to every bite.

Other Recipes to Try

Looking for more seafood and southwest-inspired meals? Here are a few you’ll love:

• Pesto Baked Cod with Potatoes – Tender cod with savory pesto and crisp roasted potatoes for a hearty but healthy dinner.

• Mexican Medley – A colorful combo of beans, corn, and spices that makes a great side dish or vegetarian main.

• Easy Mexican Spaghetti Squash Recipe – A low-carb option packed with Mexican flavor in every bite.

• Keto Crab Cakes (Air Fryer Recipe) – Light, crispy crab cakes that are low-carb and keto-friendly, perfect for seafood lovers.

Grilled Fish Tacos with Mango Salsa are more than just a quick dinner.  They’re a fresh, flavorful celebration of seasonal ingredients. With minimal prep and maximum flavor, they’re ideal for taco night, backyard BBQs, or healthy weeknight meals.

So fire up the grill (or stovetop), chop up some mangoes, and get ready to enjoy tacos that feel like a mini vacation in every bite. Try them out, and let us know how you serve yours!

Grilled Fish Tacos with Mango Salsa

Grilled Fish Tacos with Mango Salsa feature tender white fish seasoned with smoky spices and topped with a bright, citrusy mango salsa. A light and flavorful dish perfect for warm weather.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Resting Time 2 minutes mins

Total Time 27 minutes mins

Course Main Course

Cuisine Fish, Mexican

Servings 3 2 tacos per person

Equipment

• Grill pan For perfectly searing the fish
• Mixing Bowls To combine salsa ingredients and seasonings
• Tongs To flip and remove the fish
• Cutting board For prepping produce and fish
• Chef's knife To chop mango, onion, and herbs

Ingredients

  

1x2x3x

For the Fish:

• 1 lb white fish fillets such as cod or halibut
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Juice of 1 lime

For the Mango Salsa:

• 1 ripe mango peeled and diced (about 1 cup)
• ¼ cup red onion finely chopped
• ¼ cup fresh cilantro chopped
• ½ jalapeño finely chopped (optional)
• Juice of 1 lime
• Salt to taste

To Serve:

• 6 small corn or flour tortillas
• Shredded red cabbage or lettuce optional
• Extra lime wedges optional

Instructions

 

• Pat the fish fillets dry with a paper towel and place them in a shallow bowl. Drizzle with olive oil, then sprinkle with smoked paprika, cumin, chili powder, salt, and pepper. Squeeze fresh lime juice over the fish and gently rub the seasonings in. Let it marinate while you prepare the salsa.
• In a medium mixing bowl, combine the diced mango, red onion, cilantro, jalapeño (if using), lime juice, and a pinch of salt. Toss to combine and set aside to let the flavors meld.
• Preheat your grill pan over medium-high heat. Once hot, lightly oil the surface if needed. Place the fish fillets on the grill pan and cook for about 3–4 minutes per side, or until the fish is opaque and flakes easily with a fork. Remove from heat and let rest for a couple of minutes before flaking into large chunks.
• Warm the tortillas briefly in a skillet or microwave. Fill each tortilla with a portion of flaked fish, top with mango salsa, and add shredded cabbage or lettuce if desired. Serve with lime wedges on the side.

Notes

• For a spicier kick, include more jalapeño or a dash of hot sauce.
• Swap out white fish for grilled shrimp or salmon for variety.
• The salsa can be made up to a day in advance and stored in the fridge.

Keyword fish, tropical

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