Mmmmmm my favorite Easy Fish Tacos with Mango Salsa are so fresh, so light, and so packed with flavor that you’ll be making them all summer!
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Easy Fish Tacos with Mango Salsa garnished with cilantro and lime wedges on wood cutting board


How To Make Easy Fish Tacos with Mango Salsa:

These tacos are really simple and quick to make. You can use any mild flaky white fish you prefer. My favorite fish for this recipe is halibut, but cod comes in a very close second. To get a bit of a “crispy on the outside/tender on the inside” result, I  slice the fish about one inch thick, dredge in flour and seasonings and then fry it up in a hot pan with olive oil in just 3-4 minutes! 

Easy Fish Tacos with Mango Salsa garnished with cheese, red onions, and cilantro


1. It’s best not to buy fish wrapped in plastic. You should be able to smell the fish you are buying. I always buy mine from a fishmonger I trust. If he is handling it, cutting it etc… he will know if it’s not fresh.

2. Always buy fish the day you plan on making it, that way if your meal gets pushed back a day or two you can still use it.

3. When selecting fish always point to the piece you want. In stores the freshest fish is placed in the front of the window, closest to you, and the fish from the day before is placed in the back, closest to the fishmonger. So when you are looking at the fish closest to you and ask for it, he pulls it from the back. It doesn’t mean there is anything wrong with that fish from the day before, it’s just not the freshest…and you want the freshest.

The Mango Salsa:

This  sweet and spicy salsa can be made hours or minutes before you plan on serving it. It’s made with fresh mango, red onion, red bell pepper, Serrano orJ jalapeño chili, lime and cilantro. If you have time make it in the morning and let it sit all day, if not, no worries! It’s also delicious served immediately. Click to learn How to Handle a Hot Chili Pepper.


1. Ripe mangos should be firm but have a little ‘give’ when lightly pressed, like a ripe but still firm avocado. Keep unripe mangos on the counter at room temperature. Mangos shouldn’t be refrigerated before they are ripe.
2. Mangos will continue to ripen at room temperature, becoming sweeter and softer over several days.
3. To speed up ripening process, place mangos in a paper bag and roll the bag closed.
4.Once ripe, mangos should be moved to the refrigerator, which will slow down the ripening process. Whole, ripe mangos may be stored for up to five days in the refrigerator.
5. Mangos can be peeled, cubed and placed in an airtight container in the refrigerator for several days or in the freezer for up to six months.
Two ripe mangos on cement surface

Easy Fish Tacos with Mango Salsa with limes and cilantro on cutting board

Need a side dish?

Try my Cilantro Lime Rice. You’ll already have the cilantro!

Cilantro Lime Rice in a bowl on wood table surrounded by herbs and lime wedges


The Recipe: Easy Fish Tacos with Mango Salsa

What you need: a good knife and sea salt. Click to learn How to Handle a Hot Chili Pepper.

Easy Fish Tacos with Mango Salsa
Prep Time
25 mins
Cook Time
5 mins
Total Time
25 mins

A crispy fish taco with a little kick provided by sweet mango salsa!

Course: dinner, lunch, Main Course
Cuisine: Mexican
Keyword: fish tacos, gluten free, mexican food
Servings: 4 servings
For Mango Salsa:
  • 2 ripe mangos, peeled and diced
  • 1/4 cup red onion, diced small
  • 1/2 cup bell pepper, diced
  • 1 tablespoon cilantro, chopped (more for garnish if desired)
  • juice of one small lime
  • 1-1 1/2 tablespoons jalapeño pepper, seeds removed and minced finely (use can use less or more, to taste)
  • sea salt, to taste
For Tacos:
  • 1 1/2 pounds halibut or cod, skin removed, cut into 1" strips
  • 1-2 tablespoons olive oil
  • 1/3 cup flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cotija cheese, crumbled (optional)
  • 8 small corn or flour tortillas (we actually love almond flour tortillas)
  1. For salsa: Combine all ingredients except chili and toss. Add jalapeño pepper q 1/2 tablespoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.

  2. For Tacos:

  3. Cut fish into 1" strips. Place flour and all spices into a shallow dish, whisk. Dredge fish strips into mixture so all sides are lightly covered.

  4. Place large frying pan on high heat. When frying pan is really hot, add olive oil. Turn heat to medium/high. Allow olive oil to get hot but not smoking. Add fish strips cooking until each side is golden, 2-3 minutes a side at most! White fish cooks very quickly.

  5. Heat tortillas, if desired. Add fish to each tortilla and top with salsa and Cotija cheese (optional) Enjoy!


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