Easy Fish Tacos with Mango Salsa

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 – 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.

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!

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:

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:

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!

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