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Easy Fish Tacos with Mango Salsa Recipe

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These easy fish tacos with mango salsa and cod (or haddock) are a perfect combination of fresh, zesty flavors and flaky, tender fish. Marinated in a smoky, lime-infused avocado oil blend, the fish is pan-cooked until golden and tender, then topped with a vibrant mango guacamole that includes bell pepper, jalapeño, and red onion for a refreshing and spicy twist. Served on toasted corn or flour tortillas with a drizzle of spicy mayo and lime wedges, these tacos are a quick, delicious meal ideal for busy weeknights or casual entertaining.

Ingredients

Fish Marinade

  • 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

Mango Guacamole

  • 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

Additional Ingredients

  • Corn tortillas or flour tortillas
  • Spicy mayo
  • Lime wedges

Instructions

  1. Marinate the Fish: In a bowl, whisk together avocado oil, lime juice, smoked paprika, garlic powder, salt, and black pepper. Add the haddock or cod and coat it evenly in the marinade. Let it sit for about 15 minutes to absorb the flavors while you prepare the guacamole.
  2. Make the Mango Guacamole: In another bowl, combine diced bell pepper, diced mango, minced jalapeño, mashed avocado, chopped red onion, lime juice, olive oil, and a pinch of salt. Mix well until all ingredients are evenly incorporated, then place the mixture in the refrigerator to chill while cooking the fish.
  3. Cook the Fish: Heat a large pan over medium heat and add a little avocado oil if needed. Place the marinated fish in the pan and cook for 7 to 10 minutes, carefully flipping halfway through. Cook until the fish is golden on the outside and flakes easily with a fork.
  4. Toast the Tortillas: Using the same pan, if there is any leftover oil, quickly toast the corn or flour tortillas on both sides until they are warm and slightly crispy. Flip them several times to ensure even toasting without burning.
  5. Assemble the Tacos: Spread a generous spoonful of mango guacamole onto each toasted tortilla. Add a piece of cooked fish on top, drizzle with spicy mayo, and finish with a squeeze of fresh lime juice for brightness. Serve immediately with extra lime wedges on the side.

Notes

  • For best flavor, use Ataulfo mangoes, but any ripe mango will work.
  • Adjust the amount of jalapeño in the guacamole according to your preferred spice level.
  • If you prefer a gluten-free option, opt for corn tortillas instead of flour tortillas.
  • Spicy mayo can be made by mixing mayonnaise with sriracha or your favorite hot sauce.
  • Haddock or cod can be substituted with any flaky white fish like tilapia or pollock.
  • Leftover fish can be stored in the fridge for up to 2 days but is best eaten fresh for texture and flavor.

Find it online: https://bitezly.com/easy-fish-tacos-with-mango-salsa-recipe/