Grilled Fish Tacos with Mango Salsa

Name: Grilled Fish Tacos with Mango Salsa
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 10 tacos
Ingredients: 2 cups Mango; 3 Roma tomato; 1 jalapeno pepper; 1 red onion; ½ cup cilantro; lime juice; ½ tsp chili powder; ¼-½ tsp kosher salt; 2 tsp kosher salt; 1 tsp Old Bay seasoning; ½ tsp garlic powder; ½ tsp smoked paprika; ¼ tsp cumin; 3 white fish; 2 tbsp vegetable oil; lime juice; corn tortillas

User Reviews

4.9

20 reviews

Excellent

Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings
10 tacos
Calories
143 kcal
Cuisine
Mexican

Grilled Fish Tacos with Mango Salsa

Marcus Rose

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If you're tired of the same old tacos and want to mix things up, then you have to try this grilled fish taco recipe with homemade mango salsa! The combination of perfectly grilled flaky white fish and sweet 'n' spicy mango salsa is a match made in heaven - the flavors are so bold and vibrant that you'll be craving these tacos all week long.

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Ingredients

Servings

Mango Salsa

2 cups Mango small diced, ripe
3 Roma tomato deseeded and small diced
1 jalapeno pepper deseeded and small diced
1 red onion small diced, small
½ cup cilantro finely chopped
lime juice juice of 2 limes
½ tsp chili powder
¼-½ tsp kosher salt to taste

Spice Blend

2 tsp kosher salt
1 tsp Old Bay seasoning
½ tsp garlic powder
½ tsp smoked paprika
¼ tsp cumin ground

Fish Tacos

3 white fish like cod, mahi-mahi, snapper, or halibut, lean, filets
2 tbsp vegetable oil
lime juice juice of 2 limes
corn tortillas for serving

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Instructions

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Mango Salsa
Mix together all the ingredients in a medium sized mixing bowl. Set aside. This can be made a day ahead.
Make the Fish Tacos
Mix together the spices in a small bowl, set aside.
Cover the white fish in vegetable oil with a pastry brush, then generously season the filets with the spice blend on all sides.
Preheat your grill to medium-high heat (you can also do this on a grill pan on the stove top).
Use a heat-safe silicone brush to cover the clean grill grates with a high heat oil (more vegetable oil works here) and carefully place the fish onto the grill. Cook on each side for 4 minutes, flipping once. Set aside
Warm the tortillas on the grill or a plancha on the grill for 45 seconds on each side, remove to a tortilla warmer or plate and cover the tortillas with a damp paper towel.
Let the fish rest for a couple of minutes before gently using a fork to break them apart into big chunks. Pour lime juice over the fish.
Serve on the grilled tortillas with mango salsa and other toppings.

Notes

The mango salsa can be made a day ahead of time, which makes the day-of prep for this recipe nonexistent!
Fish tacos are best to eat right off the grill, but if you have leftovers keep them in an airtight container for up to 3 days.
Reheat the fish in the oven at 325ºF for 7-10 minutes or in the air fryer on 390ºF for 3 minutes.

Nutrition Information

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Serving 1g Calories 143kcal (7%) Carbohydrates 17g (6%) Protein 12g (24%) Fat 4g (6%) Polyunsaturated Fat 3g (18%) Cholesterol 45mg (15%) Sodium 498mg (21%) Fiber 2g (8%) Sugar 12g (24%)