Name: Easy Fish Tacos with Mango Salsa Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 3 tbsp avocado oil; Juice of 1 lime; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1–2 lbs haddock or cod, washed and patted dry; 1 red or orange bell pepper, finely diced; 1 ripe Ataulfo mango, diced; 1 small jalapeño, deseeded and minced; 1 avocado, mashed; 1/4 large red onion, finely chopped; Juice of 1 lime; 1–2 tbsp olive oil; Pinch of salt; Corn tortillas or flour tortillas; Spicy mayo; Lime wedges

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If you’ve ever dreamed of a vibrant, fresh, and utterly delicious dish that brings a party of flavors to your plate, you’re going to fall head over heels for this Easy Fish Tacos with Mango Salsa Recipe. Imagine flaky, perfectly spiced cod wrapped in warm tortillas, topped with a bright, sweet, and tangy mango salsa that adds a burst of sunshine to every bite. This recipe is a total keeper for weeknights or weekend gatherings and so simple that you’ll want to make it again and again. Trust me, these tacos are the ultimate combination of fresh ingredients and bold tastes that come together in the most delightful way.

Ingredients You’ll Need

A clear glass bowl filled with colorful salsa made of small chunks of bright yellow mango, green avocado, red bell pepper, white onion, and purple onion, mixed with green herbs. A wooden spoon is inside the bowl with some salsa on it. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, melding together to create a beautiful balance of taste, texture, and color. The simplicity of fresh produce and pantry staples makes this dish not only approachable but exceptionally flavorful.

Avocado oil (3 tbsp): A smooth, creamy oil perfect for marinating and cooking fish without overpowering flavors.
Juice of 1 lime: Adds a fresh, zesty brightness that wakes up the entire dish.
Smoked paprika (1 tsp): Brings subtle smoky warmth, giving the fish a delightful depth.
Garlic powder (1 tsp): Lends gentle savory notes that enhance the seafood without overshadowing it.
Salt (1/2 tsp) and black pepper (1/2 tsp): Essential seasonings that bring out the natural flavors of the fish and salsa.
Haddock or cod (1–2 lbs): The mild, flaky white fish that serves as the star protein, perfect for tacos.
Red or orange bell pepper (1, finely diced): Adds crunch and a sweet, colorful pop to the mango salsa.
Ataulfo mango (1, diced): This buttery sweet mango creates the salsa’s signature tropical zing.
Small jalapeño (1, deseeded and minced): Provides just the right amount of gentle heat to awaken your palate.
Avocado (1, mashed): Creates creamy richness that complements the fresh tang of the salsa.
Red onion (1/4 large, finely chopped): Offers a sharp crunch and vibrant color contrast.
Olive oil (1–2 tbsp): Adds silkiness to the mango salsa while helping meld the flavors.
Corn or flour tortillas: Warm and soft, these are the perfect edible vessels for your fish and mango salsa.
Spicy mayo: A creamy, spicy drizzle that adds a luscious finishing touch.
Lime wedges: For squeezing extra citrusy goodness over your assembled tacos.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Fish Tacos with Mango Salsa Recipe

Step 1: Marinate the Fish

Start by whisking together avocado oil, fresh lime juice, smoked paprika, garlic powder, salt, and pepper in a bowl. Toss your cleaned haddock or cod in this marinade, ensuring every piece is coated in those fragrant spices. Let the fish soak up all these flavors for about 15 minutes—this step really infuses the taco’s heart with vibrant taste before cooking.

Step 2: Make the Mango Guacamole Salsa

In a separate bowl, mix diced bell pepper, juicy Ataulfo mango, minced jalapeño, creamy mashed avocado, finely chopped red onion, a splash of lime juice, olive oil, and a pinch of salt. Stir gently until everything comes together in a colorful, fresh salsa that’s sweet, spicy, and downright addictive. Pop it in the fridge to chill while you cook the fish—this cooling time helps the flavors marry beautifully.

Step 3: Cook the Fish

Heat a large skillet over medium heat and add a bit more avocado oil if needed. Carefully cook your marinated fish for 7 to 10 minutes, turning once to get that perfect golden crust. The fish should flake apart effortlessly when it’s cooked through—this is where your Easy Fish Tacos with Mango Salsa Recipe really shines with tender, juicy fish at its core.

Step 4: Toast the Tortillas

If your pan has leftover oil, use it to toast your tortillas for a minute or two on each side. This step adds just a hint of crispness and warmth, making your tacos extra satisfying to bite into. Flour or corn tortillas both work wonderfully here; just choose your favorite.

Step 5: Assemble the Tacos

Spread a generous spoonful of mango guacamole salsa onto each toasted tortilla. Add a piece of the flaky cooked fish, then drizzle with spicy mayo for that creamy kick. Finish with a squeeze of fresh lime to enhance brightness and savor every delightful mouthful. These Easy Fish Tacos with Mango Salsa Recipe creations are truly a feast for the senses.

How to Serve Easy Fish Tacos with Mango Salsa Recipe

Three tacos sit side by side on a white plate with a black rim atop a white marbled surface. Each taco is held in a metal taco holder, with golden yellow, lightly charred tortillas forming the base layer. The second layer consists of cooked fish pieces with a light brown flaky texture. On top is a chunky mix of colorful diced avocado, red onion, red bell pepper, and mango, creating a fresh and vibrant topping. A creamy orange sauce is drizzled over the entire taco stack, garnished with small green herb pieces and a slice of red chili pepper on each taco. On the side of the plate, there is a small pile of seasoned fries and a lemon wedge with some salsa bits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your tacos even more, think fresh herbs like chopped cilantro or a sprinkle of crumbled queso fresco. Extra jalapeño slices or a dash of smoked paprika on top can add an appealing touch of heat and color. Simple lime wedges on the side are a must—everyone loves that fresh squeeze of citrus to brighten up their bite.

Side Dishes

This dish pairs beautifully with light and lively sides that won’t compete with the tacos’ vibrant flavors. Consider a crisp cabbage slaw, a refreshing cucumber salad, or some zesty black beans and rice. These options bring complementary texture and balance to your taco night feast.

Creative Ways to Present

For a fun twist, serve your Easy Fish Tacos with Mango Salsa Recipe in mini tortillas for bite-sized appetizers. You can also set up a taco bar where everyone builds their own, offering an array of salsas, garnishes, and spicy mayos for customization. Wrapping tacos individually in parchment paper keeps things neat and perfect for casual get-togethers.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store the cooked fish and the mango salsa separately in airtight containers in the refrigerator. This keeps the fish tender and the salsa fresh without getting soggy. The tortillas are best stored in a sealed plastic bag at room temperature.

Freezing

You can freeze the cooked fish wrapped tightly in foil or freezer-safe containers for up to two months. However, it’s best not to freeze the mango salsa or tortillas, as they lose their texture and freshness when thawed.

Reheating

Reheat your fish gently in a skillet over medium-low heat or in the oven to preserve its flaky texture. Warm tortillas quickly in a dry pan or microwave just before serving to keep them soft and pliable. Add fresh mango salsa and spicy mayo after reheating to keep all the flavors vibrant.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While haddock or cod works wonderfully because of their mild, flaky texture, you can swap in tilapia, mahi-mahi, or even halibut. Just adjust the cooking time slightly based on thickness so your fish stays juicy.

Is this recipe suitable for people who don’t like spicy food?

Yes! You can reduce or omit the jalapeño for a milder mango salsa. The spicy mayo can also be replaced with a simple mayo or crema for a gentle creamy touch without heat.

Can I prepare the mango salsa in advance?

Definitely. The mango salsa tastes even better after sitting in the fridge for an hour or two, allowing the flavors to meld perfectly. Just keep it chilled and stir before serving.

What’s the best way to reheat leftover fish tacos?

To keep the fish flaky and moist, reheat it gently in a skillet over medium-low heat. Warm your tortillas separately and assemble fresh to avoid sogginess.

Can I use gluten-free tortillas for this recipe?

Yes, gluten-free corn or flour tortillas are a great option to keep this dish accessible to everyone. Just warm them gently as you would with regular tortillas before assembling the tacos.

Final Thoughts

There’s something incredibly satisfying about making and sharing this Easy Fish Tacos with Mango Salsa Recipe. It perfectly balances fresh, zingy mango, creamy avocado, tender fish, and a touch of spice. Whether you’re cooking for a crowd or a casual night in, these tacos bring so much joy and flavor to the table with minimal effort. I can’t wait for you to try them and fall in love with this bright and delicious meal just like I have!

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Easy Fish Tacos with Mango Salsa Recipe

Ingredients You’ll Need