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    Home » Recipes » Seafood

    Easy Fish Tacos with Mango Salsa

    Published: Feb 24, 2022 · Updated: Apr 5, 2024 Author: Sharon Rigsby

    Jump to Recipe
    Pinterest pin showing fish tacos in a colorful holder.

    Not just for Taco Tuesdays, these Easy Fish Tacos with Mango Salsa are made from scratch and loaded with amazing flavors.

    Quick and simple to make, mango salsa is a magical combination of fresh and bold flavors. It combines mango, pineapple, red and green bell peppers, jalapeno peppers, and citrusy lemon or lime juice.

    Fish tacos topped with mango salsa in taco holders.

    I love the sweet, mild taste of grouper, and it’s readily available where I live, so that is my fish of choice. However, you can use cod or another mild white flesh fish. The fish fillets are ready to go with a sprinkle of seasoning and a quick sear in a hot skillet.

    Jump to:
    • Why I love this recipe, and you will too!
    • Ingredient notes:
    • Here’s how to make Fish Tacos with Mango Salsa:
    • Serving suggestions:
    • Recipe variations:
    • How to store and reheat leftovers:
    • Recipe FAQs:
    • Sharon’s tips:
    • More grouper recipes: 
    • 📋 Recipe:

    Why I love this recipe, and you will too!

    • This is one of my family’s favorite dishes, and I can have it on the dinner table in less than 20 minutes.
    • These simple fish tacos, like my Crispy Fried Shrimp Tacos, Blackened Shrimp Tacos, Baked Chicken Tacos, and Grilled Fish Tacos, are ideal for a quick weeknight dinner and a casual dinner with friends.
    • This recipe is delicious and a kaleidoscope of color. The salsa can be made up to 24 hours before you plan to serve it.

    Ingredient notes:

    Fish fillets plus ingredients for mango salsa.
    • Fish – is an essential ingredient. Fresh is best, but frozen works too. Just make sure to dry your fillets with a paper towel before seasoning them so you will get a nice sear when it’s cooked.
    • Kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder – all come together to enhance the flavor of the mild fish and ensure it tastes like the sea!
    • Olive oil – is used to pan-sear the fish.
    • Fresh mango – with a sweet fresh taste and wonderful aroma, combined with pineapple, are the primary ingredients in the sweet and savory salsa. Fresh is best, but you can also used thawed frozen mango.
    • Red bell pepper and green bell pepper – add beautiful color and fresh taste to the salsa.
    • Shallots – bring a mild oniony flavor to the salsa.
    • Jalapeno pepper – adds a distinctive spiciness to the salsa and makes it feel like there is a party in your mouth.
    • Pineapple – brings a bright and rich tropical taste and texture to the mix. I usually use either canned crushed or tidbits for convenience, but if you have fresh, by all means, use that.
    • Garlic – adds a distinctive sweetness.
    • Parsley – besides a beautiful pop of color, parsley adds a fresh taste to the salsa. I prefer Italian parsley, but you can also use the curly variety. You can also substitute chopped fresh cilantro if you like it.
    • Fresh lime juice – brings a citrusy element and a bit of liquid to help bring all of the other salsa ingredients together. You can substitute lemon juice. For the best results, use freshly squeezed juice and do not use bottled juice, which can be bitter.
    • Tortillas – cradle all of the ingredients in a tasty handheld bundle of deliciousness. You can use either flour or corn tortillas. There are also gluten-free and keto tortillas available.

    Complete measurements are listed on the recipe card below.

    Here’s how to make Fish Tacos with Mango Salsa:

    1. To make the salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper, if needed. Set aside.
    Mango salsa in a bowl.
    1. Pat the fish dry with a paper towel. Then, season both sides with salt, lemon pepper, Old Bay Seasoning, and garlic powder.
    Grouper fillets seasoned on a cutting board.
    1. Pour the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, add the fillets and cook for two to three minutes (depending on the thickness of the fillet) without moving it.
    Fish fillets cooking in a skillet.
    1. Next, use a fish turner and carefully flip the fillets over and cook for another two to three minutes until the fish is opaque. You can also test to see if the fish is done by inserting the tins of a fork into the thickest part and twisting gently. The fork should go in easily with no resistance and the fillet should flake easily.
    2. Before serving the tacos, heat the tortillas by following the directions on the package.
    Heating a tortilla in a skillet.
    1. Place a warm tortilla on a plate, add some fish, and generously spoon the mango salsa over the top. Repeat and enjoy!
    Colorful taco holders holding fish tacos.

    Serving suggestions:

    Fish Tacos with Mango Salsa contain all of the major food groups, and I usually consider them a light meal. However, if you want to expand your menu or have guests, my Mexican Chopped Salad or Homemade Pico de Gallo or Smoked Queso Dip with chips would be excellent additions.

    If you want to vary the recipe a bit, consider serving the tacos with Peruvian Salsa Criolla, a red onion salsa.

    Also, don’t forget margaritas pair beautifully with tacos. I have two great recipes to choose from: my classic Ultimate Frozen Margarita or Ultimate Frozen Cranberry Margarita.

    Recipe variations:

    • Instead of pan-searing the fillets, they can be cooked on the grill. Just make sure to oil the grates or use a fish basket. It will take two to three minutes per side.
    • The fish can be cooked in an air-fryer. Preheat the air-fryer to 400°F, spray the fillets with olive oil to keep them from sticking, and air-fry for ten minutes.
    • The fillets can be baked in the oven. Preheat the oven to 375°F. Place the fillets on a greased baking sheet and bake for about 15 minutes.
    • Or you could try blackening them by following my Blackened Cod, Blackened Mahi Mahi, and Blackened Grouper recipes.
    • Frying the fish is also a delicious option. Here is a link to my recipe for Southern Fried Fish.

    How to store and reheat leftovers:

    For best results, store the leftover fish and salsa separately in the fridge in an airtight container for up to three days. Reheat the fish in the microwave covered with a damp paper towel for 30 seconds to one minute.

    Recipe FAQs:

    What kind of fish is best for tacos?

    I recommend a mild white fish such as grouper, my favorite. Tilapia, mahi-mahi, cod, flounder, red snapper, sea bass, halibut, or mahi-mahi also work.

    Can this dish be made ahead?

    The mango salsa can be made, covered, and refrigerated for up to 24 hours ahead. However, for the best results, plan to cook the fish right before serving it. The tortillas should also be heated right before serving.

    Is the salsa spicy?

    The mango salsa recipe, as written, is fairly mild. If you like spicy food with heat, leave some seeds in the jalapenos. If you don’t like any heat, reduce the number of jalapenos you add, and remove all ribs and seeds.

    Sharon’s tips:

    • This fish taco recipe assumes your fillets are half to three-quarters of an inch thick. If they are thicker or thinner, they will take more or less time to cook.
    • You can make the mango salsa 24 hours ahead of time to allow the flavors to develop. If it gives off too much liquid, pour some of it off before adding the salsa to the tacos.
    • This recipe calls for flour or corn tortillas; I prefer flour, but use what your family likes. 
    • You can tell when fish is done when the flesh is opaque all the way through and flakes apart easily. If you use an instant-read digital thermometer, you are looking for 145°F. at the thickest part of the fillet.

    More grouper recipes: 

    If you love grouper as I do, you might also want to check out these other quick and delicious fish recipes:

    • Fried grouper in a blue and white metal serving dish.
      Crispy Fried Grouper
    • Two grouper fillets on a white plate topped with mango salsa.
      Easy Grilled Grouper with Mango Salsa
    • A baked grouper fillet topped with sour cream and parmesan cheese and garnished with parsley and sliced lemons on a plate.
      Oven-Baked Parmesan Grouper Fillets Recipe
    • Mediterranean Grouper Fillet with Olives and Capers
      Mediterranean Grouper

    If you need more menu ideas, you can find all of my seafood recipes here.

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon.

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    Two fish tacos topped with mango salsa.

    Easy Fish Tacos with Mango Salsa Recipe

    Sharon Rigsby
    Not just for Taco Tuesdays, these easy Fish Tacos with Mango Salsa are made from scratch and loaded with unique flavors.
    5 from 5 votes
    Print Recipe Pin Recipe
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    Prep Time 10 minutes mins
    Cook Time 6 minutes mins
    Total Time 16 minutes mins
    Course Lunch, Main Dish
    Cuisine American, Mexican/Southwestern
    Servings 8 tacos
    Calories 217 kcal

    Ingredients
      

    • 1.5 pounds grouper fillets or another white firm fish
    • ½ teaspoon Old Bay Seasoning
    • ½ teaspoon lemon pepper
    • ½ teaspoon kosher salt
    • ½ teaspoon garlic powder
    • 1 tablespoon olive oil
    • 8 flour or corn tortillas
    • 2 cups chopped mango
    • ½ red bell pepper diced
    • ½ green bell pepper diced
    • 2 jalapenos seeded and finely minced
    • 2 small shallots finely minced
    • 2 cloves garlic finely minced
    • 4 tablespoons chopped fresh Italian parsley
    • ½ cup crushed or pineapple tidbits with juice
    • 4 teaspoons lime juice

    Instructions
     

    • To make the salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well. Taste and add salt and pepper, if needed. Set aside. 
    • Pat the fish dry with a paper towel. Then, season both sides with salt, lemon pepper, Old Bay Seasoning, and garlic powder.
    • Pour the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, add the fillets and cook for two to three minutes (depending on the thickness of the fillet) without moving it.
    • Next, use a fish turner and carefully flip the fillets over and cook for another two to three minutes until the fish is opaque. You can also test to see if the fish is done by inserting the tins of a fork into the thickest part and twisting gently. The fork should go in easily with no resistance and the fillet should flake easily.
    • Before serving the tacos, heat the tortillas by following the directions on the package.
    • Place a warm tortilla on a plate, add some fish, and generously spoon the mango salsa over the top. Repeat and enjoy!

    Notes

    This recipe assumes your fillets are from ½ to ¾ inches thick. If they are thicker or thinner, they will take more or less time to cook.
    If you would like to change this recipe up a bit, add the fish and mango salsa to the tortilla, then, top that with a bit of shredded cabbage or diced avocado. Also, feel free to add a squeeze of lime juice or sprinkle on your favorite Mexican cheese blend or cotija cheese.
    The mango salsa recipe, as written is fairly mild. If you like your food spicy with a bit of heat, leave some of the seeds in the jalapenos. If you don’t like spicy at all, reduce the number of jalapenos you add, and be sure to remove all of the ribs and seeds.
    You can make the mango salsa 24 hours ahead of time to allow the flavors to develop. If it gives off too much liquid, pour some of it off before adding the salsa to the tacos.
    This recipe calls for flour or corn tortillas; I prefer flour, but use what your family likes. 
    You can tell when fish is done when the flesh is opaque all the way through and flakes apart easily. If you use an instant-read digital thermometer, you are looking for 145 degrees F. at the thickest part of the fillet.

    Nutrition

    Calories: 217kcalCarbohydrates: 23gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 398mgPotassium: 574mgFiber: 2gSugar: 8gVitamin A: 870IUVitamin C: 36mgCalcium: 65mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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