Fish Tacos with Mango Salsa

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Fish Tacos are a delicious and easy meal to make on busy weeknights. Warmed corn tortillas are topped with broiled white fish and homemade mango salsa and shredded red cabbage create a magical combination of bold flavors.

These restaurant quality tacos are sure to satisfy your taste buds and become a family favorite!

For even more fish taco inspired creations, check out these recipes too; Baked Fish Tacos with Lime Crema, Fish Taco Salad, and Whole30 Fish Taco Bowls.

These fish tacos can be made with warmed corn tortillas, paleo cassava flour tortillas, or in crispy, pan-fried tacos shells just like they serve in your favorite Mexican restaurant.

What you will need

Tacos

• White Fish – cod filets are healthy, don’t have a fishy flavor, and cook up perfectly. Tilapia, mahi-mahi, or halibut filets can be substituted.
• Olive Oil – a tablespoon to broil the fish. You will need additional oil if pan-frying the taco shells.
• Taco Seasoning
• Corn Tortillas – I prefer white corn but corn corn are also delicious.
• Red Cabbage – thinly sliced or substitute packaged shredded cabbage/coleslaw mix.

Mango Salsa

• Mango – peeled, stone removed, and diced
• Papaya – peeled, seeded, and diced
• Red Onion
• Jalapeño Pepper – substitute your favorite chili powder if you prefer.
• Chopped Cilantro
• Lime Juice

Be sure to check out the detailed printable recipe card below

How to make Fish Tacos with mango salsa

To make the mango and papaya salsa

Place the diced mango, papaya, red onion, cilantro, lime juice, and chili powder in a large mixing bowl. Stir to thoroughly combine. Cover bowl and place in the refrigerator until ready to use.

I used chipotle powder in place of the jalapeno when I took this picture.

To broil the cod

Preheat broiler to high. Line a baking sheet with foil or parchment paper, set aside.

Sprinkle taco seasoning over both sides of the cod and place on the prepared baking sheet. Drizzle with olive oil and place under the broiler and cook for 3 to 4 minutes.

Carefully flip the fish over and cook for an additional 3 to 4 minutes until cooked through. The flesh should be opaque all the way through and will flake apart easily.

Allow fish to rest for a few minutes them cut into bite-sized chunks.

To assemble

Warm tortillas on a hot skillet until slightly charred.

Place one tablespoon of mango salsa in the center of the warmed tortilla, then top with fish pieces and shredded red cabbage.

For crispy taco shells

Heat about an inch of oil in a small frying pan until hot! Place a corn tortilla into the oil and heat until the tortilla starts to bubble.

Flip the tortilla over with a pair of tongs. Once it starts to bubble up, fold the tortilla in half and continue cooking until it starts to brown on both sides.

Remove from the oil and drain on a paper towel covered plate. Fill as desired and serve with lime wedges to squeeze over the top of the fish.

Grab yourself a cold beer, Classic Margarita, or Mango Margarita and you have the perfect, light meal!

Recipe Variations

• Substitute flour tortillas for the corn tortillas.
• Use an additional mango in place of the papaya if you prefer.
• Substitute avocado chunks for the papaya.
• To bake – preheat oven to 375°F. Bake for 10 minutes, until fish flakes with a fork (140° to 145°F).
• In an air fryer – set your air fryer to 7 minutes at 400°F on Air Fry and allow to preheat. Add the seasoned filets when the air fryer displays “Add Food”, and close the basket. You do not need to flip the fish over.

Recipe Inspiration

When I lived in Hawaii, there was an amazing restaurant that served chicken tacos with papaya mango salsa as an appetizer, and I absolutely loved them! The salsa is so good that I use it as often as I can, to top just about everything like; Grilled Shrimp Tacos, Mahi-Mahi with Panko, and Asian Chicken Wonton Nachos.

Tools used to create this recipe

You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!

• Cutting Board & Chefs Knife
• Mango Slicer, Peeler, Pitter
• Citrus Juicer
• Large Mixing Bowl
• Baking Sheet

More delicious Mexican recipes

• Fish Taco Bowls
• Fish Tacos
• Creamy Seafood Enchiladas
• Simple Chicken Enchiladas Verdes
• Instant Pot Red Chile Pork Tamales
• Shredded Beef Enchiladas

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Enjoy!!