Fish Tacos with Mango Salsa
This post may contain affiliate links. Please read our disclosure policy.
These fish tacos with mango salsa are juicy, perfectly seasoned, flaky fish tucked into warm tortillas and topped with a bright, sweet, and slightly spicy mango salsa that tastes like sunshine. It’s fresh, fast, and better than anything you’ll order at a restaurant.
If you love this recipe, you should try my Tacos Al Pastor, Leftover Turkey Tacos, and Shrimp Tacos.
Quick Look: Fish Tacos with Mango Salsa
- Prep Time – 20 minutes
- Cook Time – 10 minutes
- Total Time – 30 minutes
- Servings – 4 (8–10 tacos)
- Dietary Info – Gluten-free (use corn tortillas)
- Method – Stovetop
- Technique – Blackened fish + fresh salsa
- Flavor/Texture – Smoky, juicy, sweet, zesty, fresh
Why You’ll Love This Family Favorite!
This is one of those recipes that feels like a little escape. The combination of warm spices on the fish with the juicy mango and lime reminds me of coastal summers and simple meals shared outside. It’s vibrant, unfussy, and made to be enjoyed with your hands – just the way I love it.
You’ll also love my Copycat Chipotle Hot Salsa Recipe, Enchiladas Rojas (Red Enchiladas Recipe), and Taco Soup Recipe (One Pot!).
Made With Amore,
Table of Contents
Simple Ingredients
Made with fresh, simple ingredients, these fish tacos come together effortlessly without sacrificing bold flavor.
- Mango Salsa: Ripe mango, red onion, jalapeño, cilantro, red bell pepper, lime juice, olive or avocado oil, salt, and pepper
- Fish: Cod (or another flaky white fish) cut into pieces with oil for searing
- Blackened Seasoning: Bold spice blend (add cumin if desired)
- For Serving: Corn tortillas, sliced avocado, crema or sour cream, and fresh lime wedges
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Fish Variations: Swap cod for mahi mahi, halibut, tilapia, or shrimp. You’ll love my Redrock Grilled Shrimp.
- Fruit Variation: Use pineapple instead of mango for a twist.
- Switch the Toppings: Add shredded cabbage for crunch. Pair with my Creamy Avocado Coleslaw. You can also skip the crema or use coconut yogurt or Greek yogurt.
- Use the Grill: Grill the fish instead of pan-searing. You’ll love my Baked Blackened Cod.
How to Make Fish Tacos with Mango Salsa
Bright, flaky fish tucked into warm tortillas and topped with juicy, sweet mango salsa; these tacos are fresh, vibrant, and impossible to stop eating. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Make the mango salsa: In a medium bowl, combine mango, red onion, jalapeño, cilantro, and red bell pepper. Add lime juice, olive oil, salt, and pepper. Toss gently and set aside to let the flavors meld.
- Mix the seasoning: In a small bowl, combine all the ingredients for the blackening seasoning. You will use about 2 tablespoons for this recipe. Save and use for my blackened chicken and blackened shrimp recipes.
- Pat the fish completely dry. Toss with oil, then sprinkle the seasoning mixture evenly over all sides.
- Press the seasoning gently onto the fish so it sticks. Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Cook fish in a single layer for 2–3 minutes per side, until deeply golden and cooked through. The fish should flake easily with a fork.
- Warm the tortillas in a dry skillet or directly over a flame until soft and slightly charred. Add fish to each tortilla.
- Top the tacos with mango salsa, avocado slices, and a drizzle of crema. Finish with a squeeze of fresh lime, creamy slaw, and tortilla chips.
Fish Tacos with Mango Salsa FAQs
Store the fish and salsa leftovers separately in the fridge in airtight containers for up to 2 days. Reheat fish gently in a skillet. Assemble tacos fresh for the best texture.
Mild, flaky white fish like cod, mahi mahi, or halibut works best because it absorbs seasoning and stays tender.
Make sure the pan is hot, and the fish is dry before cooking.
Serving Suggestions
I love serving these fresh fish tacos with mango salsa alongside a few flavor-packed appetizers like Mexican Fruit Salad and Mexican Street Corn Dip. For sides, my go-tos are Charred Corn and Zucchini Salad and Homemade Sweet Cornbread, and when it comes to toppings, I always add a scoop of Creamy Slaw (Cilantro Lime) and a drizzle of Copycat Chipotle Hot Salsa for extra flavor.
My Pro Tips
Recipe Tips
- Dry the fish well – this is key for a good sear
- Don’t overcrowd the pan – cook in batches if needed
- Let the salsa sit at least 10 minutes – flavors deepen
- Warm tortillas properly – it makes a big difference
- Taste and adjust lime at the end
Other Mexican Recipes You’ll Love
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Fish Tacos with Mango Salsa
Ingredients
Mango Salsa
- 2 ripe mangoes, peeled and diced
- 1/2 cup red onion, finely diced
- 1 –2 jalapeños, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup red bell pepper, finely chopped
- Juice of 2 limes
- 2 tablespoons extra virgin olive oil, or avocado oil
- 1/2 teaspoon sea salt
- 1/8 teaspoon black pepper
Fish
- 1.5 pounds cod, cut into 1½-inch pieces and patted dry
- 2 tablespoons avocado oil, or olive oil
Blackened Seasoning (make in bulk and save- use up to 2 tablespoons for this recipe)
- 1 tablespoon paprika, smoked or sweet
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried thyme
For Serving
- 8 –10 corn tortillas
- 1 –2 ripe avocados, sliced
- Mexican crema or sour cream
- Extra lime wedges
Instructions
- Make the mango salsa: In a medium bowl, combine mango, red onion, jalapeño, cilantro, and red bell pepper. Add lime juice, olive oil, salt, and pepper. Toss gently and set aside to let the flavors meld.
- Mix the seasoning: In a small bowl, combine all blackening seasoning ingredients. You will use about 2 tablespoons for this recipe. Save and use for my blackened chicken and blackened shrimp recipes.
- Pat the fish completely dry. Toss with the oil, then season to your taste (about 2 tablespoons of the blackened seasoning). Sprinkle evenly over all sides, pressing gently so it adheres well.
- Cook the fish: Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Cook fish in a single layer for 2–3 minutes per side, until deeply golden and cooked through. The fish should flake easily with a fork.
- Warm the tortillas: Warm tortillas in a dry skillet or directly over a flame until soft and slightly charred.
- Assemble the tacos: Add fish to each tortilla, top with mango salsa, avocado slices, and a drizzle of crema. Finish with a squeeze of fresh lime.
Notes
- Dry the fish well – this is key for a good sear
- Don’t overcrowd the pan – cook in batches if needed
- Let the salsa sit at least 10 minutes – flavors deepen
- Warm tortillas properly – it makes a big difference
- Taste and adjust lime at the end
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
