Fish Tacos with Mango Salsa
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If you’re looking for a fun new way to serve fish, these healthy fish tacos with mango salsa combine fresh seasoned fish fillets with a vibrant, sweet-and-spicy mango salsa, all wrapped in warm tortillas for a fresh and zesty meal bursting with tropical flavors.
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Tacos are quite possibly my favorite summer meal. Whenever dinner plans are up in the air, my husband and I can always agree on tacos. They’re easy, delicious, and usually, I don’t need to make a special trip to the grocery store. If I have chicken in the refrigerator, it’s these chicken tacos with cilantro lime slaw, and if I have beef, I make these ground beef tacos.
But there is one type of taco that I will happily make an extra grocery run for: fish tacos! In the past, I made these blackened fish tacos with black bean and corn salsa and they quickly became my all-time favorite. Those tacos turned me into a fish taco enthusiast.
So this time I wanted to try another fish taco recipe, this time with a tropical flair, and that’s how these fish tacos with mango salsa came to be!
The combination of tender, seasoned fish and the sweet, tangy mango salsa is a match made in heaven. Add my easy lime crema on top for a zesty finish that ties everything together beautifully.
Why You’ll Love these Fish Tacos with Mango Salsa
- These fish tacos with fresh mango salsa are the perfect summer meal. The combination of fresh mangoes and juicy peaches in the salsa creates a refreshing and delicious topping for the fish.
- These tacos are not only tasty but also a healthy option. Made with lean white fish and fresh fruits and vegetables, they’re light and nutritious. It’s a great way to enjoy a delicious meal without feeling weighed down.
- This recipe is incredibly simple to make. The mango salsa comes together in minutes, and the fish cooks quickly in a pan. It’s perfect for those busy weeknights when you want a homemade meal without spending hours in the kitchen.
- One of the best things about these tacos is how versatile they are. You can add your favorite toppings like avocado slices, cabbage, and more to make them your own.
- Whether you’re planning a casual family dinner or having friends over for a summer barbecue, these fish tacos with mango salsa will be a hit!
Ingredient Notes
For the Fish Tacos
Fish
You have a lot of options for fish when it comes to fish tacos. In this case I used tilapia. It holds up well to cooking and has a mild flavor that pairs perfectly with the vibrant salsa. You can also use any other firm white fish such as cod, rockfish, halibut, mahi-mahi, or snapper.
When selecting fish, look for fillets that are firm to the touch and have a mild, fresh smell. Avoid any fish that has a strong, fishy odor or appears mushy. The flesh should be moist but not slimy, and the color should be consistent without any dark or discolored spots.
There is much debate about the virtues of wild-caught versus farmed fish, and no clear best choice. So my advice is to go with the freshest fish that fits your budget.
Seasonings
For this recipe, I like to season the fish with chili powder for some spice, smoked paprika for a smoky flavor, cumin for the warm earthy tones, and of course some salt & black pepper.
Olive oil
I like to cook with olive oil as much as possible, but feel free to use any cooking oil you like. I prefer to cook my fish on the stovetop in this case, for the crispy edges, but you can also bake it in the oven if you like.
Lime Juice
A squeeze of fresh lime juice onto the cooked fish brightens the flavor.
Corn tortillas
I like to use street taco size corn tortillas for fish tacos (around 4 inches), but regular 6-inch corn tortillas definitely work too.
I find that lightly charring them in a hot dry skillet enhances their flavor and makes them more pliable. If you have a gas stove, you can place them directly on a lit burner using tongs to char. Or you can just warm them up in the oven on a baking sheet or in the microwave.
If you don’t have access to corn tortillas, flour tortillas will also work.
For the Lime Crema
Sour cream
I like to use full-fat sour cream, Mexican crema, or crème fraiche for the best creamy, tangy flavor. You can use low-fat, or Greek yogurt if you prefer.
Lime
Lime zest and fresh lime juice add a bright and tangy flavor.
Garlic
Use a small clove of garlic, minced finely, to add a bit of savory depth to the lime crema.
For the Mango Salsa
I have a whole post devoted to this mango salsa, feel free to check that out for more info and substitution ideas. You will need:
- mangoes
- peaches (or more mango)
- red bell pepper
- red onion
- jalapeño pepper
- cilantro
- lime juice
- apple cider vinegar
- salt
Toppings
Top with avocado slices if desired, lime wedges, and garnish with fresh cilantro.
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Step by Step Instructions
- Make the Salsa: In a medium bowl, combine the mango salsa ingredients. Cover the bowl and refrigerate until ready to serve. For the best flavor, let it chill for about an hour to allow the flavors to meld together.
- Make the Lime Crema: In a small bowl, mix together the sour cream, lime zest and juice, garlic, and salt until the mixture is smooth.
- Pat the fish dry with paper towels and evenly sprinkle on both sides with chili powder, smoked paprika, cumin, salt, and pepper.
- Heat 1 tbsp of olive oil in a large non-stick skillet over medium-high heat. Add the fish and cook for 2-3 minutes until it begins to brown. Carefully flip the fish and cook for another 2-3 minutes until it flakes easily with a fork.
- Transfer the fish to a plate and finish with a squeeze of fresh lime juice. Break the fish into chunks for serving.
- Assemble the Tacos: Fill each warmed tortilla with chunks of fish. Drizzle a bit of crema over the fish, then top with the peach and mango salsa. Serve with additional lime wedges and avocado.
There you have it, easy and delicious fish tacos with mango salsa! Tacos are a complete meal on their own but you can serve these with some tortilla chips, watermelon salad and Mexican rice, coconut lime rice or Cajun rice to feed a crowd.
Topping Suggestions
Apart from the lime crema and peach and mango salsa, there’s endless options for toppings for these fish tacos!
- Add some cotija cheese or queso fresco on top
- Add pickled onions, or fresh chopped white onion
- Top with guacamole
Storage Instructions
I like to serve all the toppings and fillings separately so everyone can make their own tacos and I am not left with any leftover pre-made tacos because you can’t store these without them going soggy!
As for all the toppings, store the fish, salsa, and lime crema separately in airtight containers in the refrigerator. The mango salsa and lime crema can be eaten for up to 3 days, but the fish will last for 2 days.
When you’re ready to eat, just warm up the fish in the microwave, assemble your tacos, and enjoy!
FAQ
Firm white fish like tilapia, cod, rockfish, halibut, mahi-mahi, or snapper are best for fish tacos. These types of fish hold up well to cooking and have a mild flavor that pairs perfectly with the salsa and seasonings.
Fish tacos pair well with sides like rice, black beans, coleslaw, or a simple green salad.
Fish can become tough if it’s overcooked. Cook the fish just until it flakes easily with a fork, usually about 2-3 minutes per side, to keep it tender and moist.
Sure! Just place it in a greased baking dish and bake at 400F for 10-15 minutes until the fish flakes easily with a fork.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Fish Tacos with Mango Salsa
Ingredients
Peach and Mango Salsa
- 1 cup diced mango (about 1 large mango) squeeze the pit to get as much juice as you can!
- 1 cup diced peaches (about 2 peaches) or more mango
- ½ cup diced red bell peppers
- ¼ cup finely diced red onion
- 2 tablespoons minced jalapeno pepper
- 1 tablespoon minced cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Fish
- 1 ½ lb tilapia or other firm white fish such as cod, rockfish, halibut, mahi-mahi, or snapper
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper
- 1 tablespoon olive oil
- Fresh lime juice
Lime Crema
- ½ cup sour cream
- ½ lime zested and juiced
- 1 small clove garlic minced
- ¼ teaspoon kosher salt
- 8 corn tortillas (street cart size or 6 inch) warmed, or lightly charred in a very hot skillet
- For serving: avocado (optional), lime wedges, cilantro
Instructions
- Make the salsa: Combine all ingredients in a medium bowl. Cover, and chill until ready to serve. It’s best to let it chill for an hour or so to allow the flavors to meld.
- Make the crema: In a small bowl, combine the sour cream, lime zest and juice, garlic, and salt until smooth.
- Pat fish dry and sprinkle evenly with chili powder, smoked paprika, cumin, salt, and pepper.
- In a large non-stick skillet, heat 1 tablespoon olive oil over medium high heat. Add the fish and cook 2-3 minutes, until starting to brown. Carefully flip and cook 2-3 minutes longer until it flakes easily. Transfer to a plate and finish with a squeeze of fresh lime juice. Separate the fish into chunks for serving.
- To assemble tacos, fill a tortilla with fish, drizzle a little crema over it and top with peach and mango salsa. Serve with additional lime wedges and diced avocado if desired.
