Go Back
–+ servings
Mango Salsa with Grilled Fish Taco

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
Cook Time 10 minutes
Resting Time 2 minutes
Total Time 27 minutes
Course Main Course
Cuisine Fish, Mexican
Servings 3 2 tacos per person

Equipment

Ingredients
  

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
Tried this recipe?Let us know how it was!