Easy Fish Tacos with Mango Salsa

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, fresh fish fillets are first pan-seared in a skillet. Then, mango, pineapple, red and green bell peppers, jalapeno pepper, and citrusy lemon or lime juice are combined to make the mango salsa, a magical combination of fresh and bold flavors.

Wrap everything together in warm flour or corn tortillas, and you have a tasty handheld family favorite that can be on the dinner table in less than 20 minutes.

These simple Fish Tacos with Mango Salsa, like my Crispy Fried Shrimp Tacos, Blackened Shrimp Tacos, and Grilled Fish Tacos, are ideal for a quick weeknight dinner with your family and are also perfect for a casual dinner with friends.

Here’s what you need:

• 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.

Here’s how to make this recipe:

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. 

2. Pat the fish dry with a paper towel. Then, season both sides with salt, lemon pepper, Old Bay Seasoning, and garlic powder.

3. 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.

4. 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.
5. Before serving the tacos, heat the tortillas by following the directions on the package.

6. Place a warm tortilla on a plate, add some fish, and generously spoon the mango salsa over the top. Repeat and enjoy!

Frequently asked questions:

Sharon’s tips:

• This fish taco recipe assumes your fillets are from 1/2 to 3/4 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.

More seafood recipes: 

If you love seafood as I do, you might also want to check out these other quick and delicious fish recipes: Mediterranean Grouper, Easy Baked Parmesan Grouper Fillets, Blacked Grouper, and Grilled Grouper and Mango Salsa.

You can find all of my seafood recipes here.

If you are making this recipe for Cinco de Mayo, you might also want to check out my post 40+ Cinco de Mayo Recipes! From tacos to margaritas and everything in between, these super-easy, 5-star rated Mexican recipes are perfect for your 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!

**This post was originally published on April 21, 2017. It was republished on February 24, 2022, with new photos, the addition of a FAQ section, and expanded tips. There are no changes to the original recipe.