Fish Tacos with Mango Salsa
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Fish Tacos are a delicious and easy meal to make on busy weeknights. Warmed corn tortillas are topped with broiled white fish and homemade mango salsa and shredded red cabbage create a magical combination of bold flavors.
These restaurant quality tacos are sure to satisfy your taste buds and become a family favorite!
For even more fish taco inspired creations, check out these recipes too; Baked Fish Tacos with Lime Crema, Fish Taco Salad, and Whole30 Fish Taco Bowls.
These fish tacos can be made with warmed corn tortillas, paleo cassava flour tortillas, or in crispy, pan-fried tacos shells just like they serve in your favorite Mexican restaurant.
What you will need
Tacos
- White Fish – cod filets are healthy, don’t have a fishy flavor, and cook up perfectly. Tilapia, mahi-mahi, or halibut filets can be substituted.
- Olive Oil – a tablespoon to broil the fish. You will need additional oil if pan-frying the taco shells.
- Taco Seasoning
- Corn Tortillas – I prefer white corn but corn corn are also delicious.
- Red Cabbage – thinly sliced or substitute packaged shredded cabbage/coleslaw mix.
Mango Salsa
- Mango – peeled, stone removed, and diced
- Papaya – peeled, seeded, and diced
- Red Onion
- Jalapeño Pepper – substitute your favorite chili powder if you prefer.
- Chopped Cilantro
- Lime Juice
Be sure to check out the detailed printable recipe card below
How to make Fish Tacos with mango salsa
To make the mango and papaya salsa
Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
I used chipotle powder in place of the jalapeno when I took this picture.
To broil the cod
Preheat broiler to high. Line a baking sheet with foil or parchment paper, set aside.
Sprinkle taco seasoning over both sides of the cod and place on the prepared baking sheet. Drizzle with olive oil and place under the broiler and cook for 3 to 4 minutes.
Carefully flip the fish over and cook for an additional 3 to 4 minutes until cooked through. The flesh should be opaque all the way through and will flake apart easily.
Allow fish to rest for a few minutes them cut into bite-sized chunks.
To assemble
Warm tortillas on a hot skillet until slightly charred.
Place one tablespoon of mango salsa in the center of the warmed tortilla, then top with fish pieces and shredded red cabbage.
For crispy taco shells
Heat about an inch of oil in a small frying pan until hot! Place a corn tortilla into the oil and heat until the tortilla starts to bubble.
Flip the tortilla over with a pair of tongs. Once it starts to bubble up, fold the tortilla in half and continue cooking until it starts to brown on both sides.
Remove from the oil and drain on a paper towel covered plate. Fill as desired and serve with lime wedges to squeeze over the top of the fish.
Grab yourself a cold beer, Classic Margarita, or Mango Margarita and you have the perfect, light meal!
Recipe Variations
- Substitute flour tortillas for the corn tortillas.
- Use an additional mango in place of the papaya if you prefer.
- Substitute avocado chunks for the papaya.
- To bake – preheat oven to 375°F. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
- In an air fryer – set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over.
Recipe Inspiration
When I lived in Hawaii, there was an amazing restaurant that served chicken tacos with papaya mango salsa as an appetizer, and I absolutely loved them! The salsa is so good that I use it as often as I can, to top just about everything like; Grilled Shrimp Tacos, Mahi-Mahi with Panko, and Asian Chicken Wonton Nachos.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious Mexican recipes
- Fish Taco Bowls
- Fish Tacos
- Creamy Seafood Enchiladas
- Simple Chicken Enchiladas Verdes
- Instant Pot Red Chile Pork Tamales
- Shredded Beef Enchiladas
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Enjoy!!
Fish Tacos with Mango Salsa
Ingredients
Mango Salsa
- 1 ripe mango peeled and diced
- 1 ripe papaya about 1-cup peeled and diced
- 0.5 cup red onion diced
- 1 jalapeno, diced or 0.5 teaspoon chili powder
- 3 tablespoons fresh cilantro chopped
- 2 tablespoons fresh lime juice
Fish Tacos
- 1 pound white flesh fish cod, tilapia, snapper
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 8 corn tortillas white or yellow corn
- additional olive oil if pan-frying the tortillas
Instructions
Mango Salsa
- Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.
For the Fish
- Preheat broiler to high. Line a baking sheet with foil or parchment paper, set aside.
- Sprinkle taco seasoning over both sides of the cod and place on the prepared baking sheet. Drizzle with olive oil and place under the broiler and cook for 3 to 4 minutes.
- Carefully flip the fish over and cook for an additional 3 to 4 minutes until cooked through. The flesh should be opaque all the way through and will flake apart easily.
- Allow fish to rest for a few minutes them cut into bite-sized chunks.
To Assemble
- Warm tortillas on a hot skillet until slightly charred.
- Place one tablespoon of mango salsa in the center of the warmed tortilla, then top with fish pieces and shredded red cabbage.
For Crispy Taco Shells
- Heat about an inch of oil in a small frying pan until hot! Place a corn tortilla into the oil and heat until the tortilla starts to bubble.
- Flip the tortilla over with a pair of tongs. Once it starts to bubble up, fold the tortilla in half and continue cooking until it starts to brown on both sides.
- Remove from the oil and drain on a paper towel covered plate. Fill as desired and serve with lime wedges to squeeze over the top of the fish.
Notes
- Substitute flour tortillas for the corn tortillas.
- Use an additional mango in place of the papaya if you prefer.
- Substitute avocado chunks for the papaya.
- To bake – preheat oven to 375°F. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
- In an air fryer – set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over.
I love fish tacos. YUM!
yum!!! these look delish! will need to try with some tilapia i have in the freezer… we LOVE fish tacos 🙂
megvcornwell.blogspot.com
Looks like you had a good time, Lisa! The tacos look fabulous. Love the salsa. Thanks for sharing at Marvelous Mondays. Pinned and Facebooked!
I think your day sounds like the perfect Cinco De Mayo! Your tacos are great too!
Thanks for dropping this off at the In and out of the Kitchen link party! I ca’t wait to see what you come up with next week!
Cynthia
Thank you so much for linking up to Efforts and Assets! Can’t wait to see what you have ready for next Tuesday’s Linky Party.
Angela
I have to make these! I love mango and papaya and, unlike the shrimp/steak, I won’t need a grill. Pinning!
Lovely photos and a delicious recipe! Thank you for sharing at our All My Bloggy Friends party !
Love the salsa – sounds delicious and not a long list of ingredients – great combo! Also love the turtle pic. I really like turtles. 🙂
Great pictures! I’ll have to try your salsa on my veggie tacos. It sounds delicious!
Thanks for sharing at Tuesdays with a Twist at Back to the Basics. Hope to see you again tomorrow!
These looks so yummy!
You were featured at Super Saturday Show & Tell today! Stop by and grab a Featured Button Thank you so much for coming to linky party with me 🙂 xoxo~ Ruthie
This sounds great. Thanks for sharing on Foodie Friends Friday and I hope that you will join us again next week.
I saved this recipe a while back and finally got around to trying it when we had some friends over this week. It was a huge hit!!! So much so, that tonight, four days later, my husband asked me where I got the recipe AND asked me to come back to your blog and look at your other recipes! So here I am. I guess you’ve got a new fan! 🙂
Thanks so much for the great recipe!
Tina