Fish Tacos with Mango

This hearty fish taco recipe brings the vibrant flavors of coastal cuisine right to your dinner table. Each bite delivers the perfect balance of flaky white fish, sweet-tangy mango salsa, and warm tortillas that transport you straight to a beachside taco stand, no matter the season.

I first made these tacos for a summer gathering when friends dropped by unexpectedly. The combination was such a hit that it's now our go-to recipe whenever we're craving something light yet satisfying. The bright colors and flavors never fail to lift everyone's spirits.

Ingredients

• 1 pound white fish fillets: Fish like tilapia or cod work perfectly as they have a mild flavor that pairs beautifully with the bold salsa
• 1 tablespoon olive oil: Choose a good quality oil for the best flavor
• 1 teaspoon chili powder: Adds smoky depth without overwhelming heat
• Salt and pepper to taste: Always season fish well for the best flavor
• 8 small corn or flour tortillas: Corn tortillas provide authentic flavor but flour works great too
• 1 cup mango, diced: Look for mangoes that yield slightly to pressure for perfect ripeness
• ½ red onion, finely chopped: Adds sharpness that balances the sweet mango
• 1 jalapeño, minced: Adjust according to your heat preference or omit for a milder dish
• Juice of 1 lime: Fresh lime juice is essential for brightening all the flavors
• Fresh cilantro, for garnish: The herbaceous notes tie everything together

Step-by-Step Instructions

Prepare the Fish:

Season the fish fillets generously with olive oil, ensuring each piece is well coated. Sprinkle evenly with chili powder, salt, and pepper, gently pressing the seasonings into the flesh. Let the fish sit for 5 minutes to absorb the flavors while you preheat your grill to medium-high heat.

Grill to Perfection:

Place the seasoned fish on the hot grill and cook undisturbed for 3-4 minutes until you see the edges becoming opaque. Carefully flip using a wide spatula and cook for another 3-4 minutes. The fish is done when it flakes easily with a fork and has reached an internal temperature of 145°F. Transfer to a plate and let rest for 2 minutes before gently flaking into large pieces.

Create the Mango Salsa:

While the fish cooks, combine the diced mango, red onion, and jalapeño in a medium bowl. Squeeze fresh lime juice over the mixture and add a pinch of salt. Gently fold in a handful of chopped cilantro leaves. Let the salsa sit for at least 5 minutes to allow the flavors to meld together.

Warm the Tortillas:

Place tortillas directly on the grill for about 30 seconds per side until they develop light char marks and become pliable. Alternatively, wrap them in foil and warm them on the edge of the grill for about 5 minutes. Keep warm by wrapping in a clean kitchen towel until ready to serve.

Assemble and Serve:

Lay out the warm tortillas and distribute the flaked fish evenly among them. Top generously with the vibrant mango salsa and finish with additional fresh cilantro. Serve immediately while everything is still warm with extra lime wedges on the side.

Save

The mango is truly the star ingredient in this recipe. I discovered its perfect pairing with fish during a trip to coastal Mexico, where a local chef taught me that the sweetness of ripe mango brings out the natural flavors of seafood in a way that's almost magical. My family now judges all fish tacos by the quality of their mango salsa!

Make-Ahead Options

The mango salsa can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This actually allows the flavors to develop more deeply, though you might want to drain any excess liquid before serving. The fish is best cooked just before eating, but if needed, you can grill it up to 2 hours ahead and gently reheat it in a covered pan with a splash of water to maintain moisture.

Customization Ideas

These tacos welcome endless variations based on what you have on hand. Try adding diced avocado to the salsa for creaminess, or substitute pineapple for the mango when it's in season. For a different protein option, shrimp works beautifully with the same seasonings and cooking method. Vegetarians can enjoy equally delicious tacos by replacing the fish with grilled portobello mushrooms or firm tofu that's been well-seasoned and grilled until slightly charred.

Serving Suggestions

Create a complete taco bar experience by offering additional toppings like shredded cabbage, crumbled cotija cheese, and Mexican crema or sour cream thinned with a little lime juice. Serve with black beans simmered with cumin and garlic as a hearty side dish. For beverages, these tacos pair wonderfully with an ice-cold Mexican lager garnished with lime, or a citrusy mocktail made with sparkling water and fresh fruit.

Recipe FAQs

→ What type of fish works best for these tacos?

White, flaky fish varieties like tilapia, cod, mahi-mahi, or snapper work best for these tacos. They cook quickly, have a mild flavor that pairs well with the mango salsa, and flake easily for ideal taco assembly.

→ Can I make the mango salsa ahead of time?

Yes! The mango salsa can be made up to 24 hours in advance and stored in the refrigerator. This actually allows the flavors to meld together better. Just give it a quick stir before serving.

→ How can I tell when the fish is properly cooked?

The fish is done when it turns opaque and flakes easily with a fork. For most white fish fillets that are about 1-inch thick, this takes approximately 3-4 minutes per side when grilling or pan-searing.

→ Can I pan-fry the fish instead of grilling?

Absolutely! Heat a non-stick pan with a tablespoon of oil over medium-high heat and cook the seasoned fish for 3-4 minutes per side until opaque and flaky. This method works perfectly when grilling isn't an option.

→ What can I serve as sides with these tacos?

These tacos pair wonderfully with Mexican-style rice, black beans, elote (Mexican street corn), a simple green salad, or tortilla chips with guacamole. For drinks, consider a citrusy margarita or cold Mexican beer.

→ How can I make these tacos spicier?

To add more heat, include the seeds from the jalapeño in your mango salsa, add a dash of hot sauce to the assembled tacos, or make a spicy crema by mixing sour cream with chipotle powder or hot sauce as an additional topping.