Krista Gambacorta
Difficulty Level: easy
If you’re looking for a fresh, colorful, and easy-to-customize recipe, these fish tacos with mango salsa should be at the top of your to-cook list. The firm white fish soaks up smoky spices, while the mango salsa adds sweetness and heat. The salad and taco add the crunch, giving it a perfect combination of flavor and texture.
The ingredients might look robust, but most of the items are easy to find in a well-stocked pantry. The most time-consuming part of this recipe is the prep, but even that can be done in around 20 minutes. From the minute you pick up that first ingredient to serving the dish, it’s about 30 minutes. We recommend following the steps for the salsa because it really does bring the dish to life. Check out the ingredients and cooking steps below.
Fish Tacos with Mango Salsa Recipe Ingredients
- 1 ½ pounds of cod, tilapia, mahi mahi, or another firm white fish
- 8 small flour or corn tortillas
- 2 cups of diced fresh mango
- ½ cup of diced red bell pepper
- ½ cup of diced red onion
- 1 small jalapeño, seeded and finely diced
- ¼ cup of chopped fresh cilantro
- 2 tablespoons of fresh lime juice
- 1 tablespoon of olive oil, for the salsa
- 1 tablespoon of olive oil, for the fish
- 1 teaspoon of chili powder
- 1 teaspoon of smoked paprika
- ½ teaspoon of ground cumin
- ½ teaspoon of garlic powder
- ½ teaspoon of onion powder
- ½ teaspoon of kosher salt
- ¼ teaspoon of black pepper
- ¼ teaspoon of cayenne pepper, optional
- ½ cup of sour cream
- 2 tablespoons of mayonnaise
- 1 tablespoon of fresh lime juice, for the sauce
- 1 teaspoon of hot sauce or sriracha, optional
- 2 cups of shredded lettuce
- 2 limes, halved or cut into wedges
Fish Tacos with Mango Salsa Recipe Instructions
- Add the mango, red bell pepper, red onion, jalapeño, cilantro, 2 tablespoons lime juice, 1 tablespoon olive oil, and a pinch of salt to a bowl. Stir and set aside.
- In another small bowl, mix the sour cream, mayonnaise, 1 tablespoon lime juice, and hot sauce or sriracha. Keep chilled until serving.
- Pat the fish dry with paper towels. Cut it into large strips or chunks. In a bowl, toss the fish with 1 tablespoon olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and cayenne if using.
- Heat a skillet over medium-high heat. Add the fish and cook for 4 minutes per side, or until browned on the outside and flaky in the center. Squeeze a little fresh lime juice over the cooked fish.
- Warm the tortillas in a dry skillet for 30 seconds per side.
- Add shredded lettuce to each tortilla. Top with fish, mango salsa, and a drizzle of creamy sauce.
- Serve right away with grilled or fresh lime wedges on the side.