If you are looking for a quick and easy, light and delicious seafood entrée, check out my Fish Tacos with Mango Salsa recipe. A bonus, this flavorful dish can be on the table in less than 20 minutes!
Fish tacos are a simple entrée, and perfect for a quick weeknight dinner with your family, and it’s equally excellent for a casual dinner with friends. And, if you use corn tortillas, it is gluten-free.
Fresh fish is one of the easiest and quickest things there is to cook, and juicy and flaky pan-seared fish is a glorious thing. If you can cook a fish fillet, you can have a healthy, easy dinner on the table in 20 minutes or less! It’s such a simple and versatile weeknight meal.
What kind of fish to use in fish tacos?
Grouper is my favorite, it’s a lean, moist fish with a distinctive yet mild flavor, large white flakes, and a firm texture. Luckily I live in Florida, so having access to fresh fish year-round is never an issue, but you can also use another firm white fish like tilapia, sea bass, snapper, cod, or halibut.
Besides fish, you will need kosher salt, lemon pepper, Old Bay Seasoning, garlic powder, and olive oil.
For the salsa, you will need a mango, red and green bell pepper, a shallot, crushed pineapple, jalapenos, parsley, two cloves of garlic, lemon or lime juice, and salt and pepper.
How to make it:
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 a little 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 to the pan and cook for two to three minutes (depending on the thickness of the fillet) without moving it. Flip the fillets and cook for another two to three minutes.
To heat the tortillas, follow the directions on the package.
How to assemble:
Place a tortilla on a plate, add some fish and spoon mango salsa over the top. Enjoy!
The salsa can be made 24-48 hours ahead of time to allow the flavors to develop.
This recipe calls for either flour or corn tortillas; use what your family likes.
I consider these tacos a complete light meal and don’t usually serve anything else. But they would be wonderful served with Jack’s Ultimate Frozen Margaritas.
You can tell when fish is done when the flesh is opaque all the way through and flakes apart easily.
If you love fish as I do, you might also want to check out these other quick and delicious fish recipes: Mediterranean Grouper, Easy Baked Parmesan Grouper Fillets, and Grilled Grouper and Mango Salsa.
If you are looking for other great Cinco de Mayo recipes, you might also want to check out my post 30+ Cinco de Mayo Recipes That You Will Love! From tacos to margaritas and everything in between, these super-easy, 5-star rated Mexican recipes are perfect for your Cinco de Mayo celebration!
**If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones!
Easy Fish Tacos with Mango Salsa Recipe
- 1-1/2 lbs grouper fillets or other white firm fish
- 1/2 tsp Old Bay Seasoning
- 1/2 tsp Lemon Pepper
- 1/2 tsp kosher salt
- 1/2 tsp garlic powder
- 1 Tbsp olive oil
- 8 flour or corn tortillas
- 2 ripe mangos peeled and diced
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 2 jalapenos seeded and finely minced
- 2 small shallots finely minced
- 2 cloves garlic finely minced
- 4 Tbsp chopped fresh Italian parsley
- 1/2 cup crushed pineapple with juice
- 4 tsp lemon or lime juice
- salt and pepper to taste
- To make the mango 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.
- To prepare your fish fillets for cooking, pat them dry with a paper towel. Then, season both sides of the fillets with salt, lemon pepper, Old Bay Seasoning, and a little garlic powder.
- Place the olive oil in a non-stick skillet over medium-high heat. When the pan and oil are hot, lay the fish in the pan and cook for 2-3 minutes (depending on the thickness of the fillet) without moving it. Flip the fish and cook for another 2-3 minutes.
- To heat the tortillas, follow the directions on the package.
- To assemble this dish, place a tortilla on a plate, add some fish and spoon mango salsa over the top. Enjoy!