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These Fish Tacos with Mango Salsa are savory, sweet, bright, and they are too good!
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On Friday's I abstain from meat. But I still eat fish, it's like Lent, but all year long! Last Friday night I made a batch of these and wow! They blew me away!
Let me tell you, these babies are so good, they’re too good! Chili-seasoned white fish bites, with sweet and slightly spicy mango salsa, with tangy lime slaw wrapped in a warm corn tortilla…sign me up!
I can’t get enough of them!
You’ll love them as much as I do because they’re:
- Savory - the spice blend on the fish is delicious, it’s not too sweet or too salty or too spicy…it’s perfect!
- Bright - the mango salsa along with the lime slaw is bright! It’s a nice contrast to the savory fish.
- Full of color - boring beige tacos are not fun for anyone, fish tacos with bright salsa and crunchy slaw make your plate look bright and exciting. I’m all about an exciting dish!
Ingredients + substitutions
This recipe is easy and simple! The ingredients are easy to find, too. Let’s talk about them, you’ll need:
- White fish - I used cod, it’s affordable and holds up well in the oven. You can also use haddock, pollock, halibut, or even salmon is an amazing choice!
- Seasonings - brown sugar, paprika, chili powder, cumin, garlic powder, kosher salt. You can mix this blend up yourself or you can use a tablespoon of premixed taco or fajita seasoning.
- Olive oil - for greasing your baking sheet or you can use cooking spray.
- Mangos - for the mango salsa. They’re a tropical fruit native to South Asia, they have a wonderful, firm, fleshy texture and taste refreshing and bright!
- Cilantro - for the mango salsa, to add some flavor. If you aren’t a cilantro fan you can leave it out.
- Red onion - for color, crunch and flavor! You can swap it with a white or sweet onion if you’d like!
- Jalapeno pepper - I used ½ of a jalapeno for just a little heat, you can use the whole thing if you like more heat, though. Just remove the seeds. You can swap it for ½ a green pepper if you prefer to keep things very mild.
- Cabbage - for the lime slaw. I like to keep it simple and use green cabbage but you can get a premade slaw blend, if you’d like. Or use a mix of red and green cabbage for even more color.
- Lime - the juice from one lime will flavor the slaw perfectly!
- Street corn tortillas - for serving. You can also use flour tortillas or hard taco shells.
Step-by-step (with photos)
For the exact times, temperatures, and measurements, please keep scrolling down to the recipe card below. This is just a guide to give you an idea of how the cooking process will go.
>>> Dice the fish into bite-size pieces (it doesn’t have to be perfect), and toss them together with the brown sugar, paprika, chili powder, cumin, garlic powder, and kosher salt.
>>> Grease a lipped baking sheet with olive oil or cooking spray and spread the fish out evenly (it shouldn’t be touching. Bake it in the oven for 15 minutes, flipping halfway through.
>>> While the fish is baking, assemble the mango salsa by adding the mango, cilantro, red onion, and jalapeno to a food processor and pulse until it’s smooth (or until the consistency you like is reached).
>>> Finally, toss the shredded cabbage with the juice from one lime.
For serving: divide the fish between 10 warm corn tortillas and serve with the mango salsa and lime-cabbage slaw!
Variations
- Grilled fish tacos - instead of baking and cubing the fish, season the filets and grill them over medium heat for 3-5 minutes on each side. Or until the fish is flaky. Remove from the grill, flake apart and serve in warm tortillas with mango salsa and lime slaw.
- Baja fish tacos - dice and season the fish. Then dip into a beer batter and fry until golden-brown. You could even buy pre-made, pre-breaded white fish to make things easier.
- Asian fish tacos - marinate the fish in 2 tbsp soy sauce, 1 tbsp honey, and ½ tsp ginger. Then continue to follow the recipe as directed.
Storage + leftovers
You can store the fish in an airtight container in the fridge for 3 days. Store the slaw and mango salsa separately.
Reheat by placing the leftovers, covered, in the microwave on high for 2-3 minutes.
FAQ
Can you make white fish tacos with mango salsa in the air fryer?
Yes, definitely! Dice the white fish into bite-sized pieces and season as directed. Then preheat your air fryer to 425 degrees F. Grease the basket well and place the fish into the basket, they shouldn’t be touching.
Air fry the fish bites for 5 minutes on each side. Use cooking spray as needed. Then serve with mango salsa, lime slaw, and warmed street corn tortillas.
What white fish is best for fish tacos?
I used cod, because it’s affordable, meaty, and tastes great. You could also use haddock, pollock, halibut, or salmon! I don’t recommend tilapia because it falls apart in the oven.
Can I use frozen mangoes for mango salsa?
Yes, you absolutely can, just thaw them first. Use about 1 ½ cups of frozen mango chunks instead of two fresh mangos.
More recipes you'll love:
Fish Tacos with Mango Salsa
Ingredients
- 1 ½ lb white fish cut into bite-size pieces
- 1 tsp brown sugar
- 1 tsp paprika
- ½ tsp chili powder
- ½ tsp cumin
- ½ tsp garlic powder
- ¼ tsp kosher salt
- 2 tbsp olive oil or cooking spray
- 2 mangos diced
- ¼ cup of cilantro
- ½ jalapeño pepper seeds removed
- ½ red onion
- 1 cup shredded cabbage
- 1 lime
- 10 warm street corn tortillas
Instructions
- Preheat your oven to 425 degrees F.
- Dice the fish into bite-size pieces (it doesn’t have to be perfect), and toss it together with the brown sugar, paprika, chili powder, cumin, garlic powder, and kosher salt.
- Grease a lipped baking sheet with olive oil or cooking spray and spread the fish out evenly (it shouldn’t be touching). Bake it in the oven for 15 minutes, flipping halfway through.
- While the fish is baking, assemble the mango salsa by adding the mango, cilantro, jalapeno, and red pepper to a food processor and pulse until it’s smooth (or until the consistency you like is reached).
- Finally, toss the shredded cabbage with the juice from one lime.
- For serving: divide the fish between 10 warm corn tortillas and serve with the mango salsa and lime-cabbage slaw!
Notes
Nutrition
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