It was nearing the end of summer when I decided to whip up these fish tacos with mango salsa. The combination of fresh, vibrant flavors feels like the perfect way to savor the last of the sunny season.
The toughest part of this recipe is probably the chopping. Once you get through that, the rest comes together pretty easily. These tacos are light, easy to put together, and packed with fresh flavors. You don’t need much to get these fish tacos right—just simple seasoning on tender cod, a quick salsa with some fresh mango, and a tangy taco sauce to tie it all together. Plus, the mix of the fish, creamy avocado, and zesty lime? Yeah, it’s seriously good. I fished three tacos in no time.
These fish tacos are perfect for those nights when you want something that feels special but is actually super easy to make.
What you’ll need
Main ingredients:
- 2 cod fillets
- 3 small corn tortillas
For the Fish:
- 1 tbsp avocado oil
- 1 tbsp lime juice (use less for a milder flavor)
- 1 tsp paprika (or more, to taste)
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper, to taste
For the Mango Salsa:
- 1 slightly ripe mango, diced
- Jalapeño, diced (seeds removed for less heat)
- Green bell pepper, diced
- Avocado (choose one that’s less ripe), diced
- Red onion, diced
- 1 tbsp lime juice
- 1 tsp avocado oil
- Salt, to taste
For the Taco Sauce:
- 3 tbsp Greek yogurt
- 2 tsp lime juice
- 2 tsp La Costeña Chipotle Peppers in Adobo Sauce
- 1/2 tsp sugar
- Pinch of salt
- Pinch of white pepper
For Garnish:
- Fresh cilantro, chopped
- Lime wedges
- Prepared taco sauce
How to Make Fish Tacos with Mango Salsa
1. Season the Fish:
- Cut the fish into strips.
- In a bowl, mix together avocado oil, lime juice, paprika, onion powder, garlic powder, salt, and pepper.
- Rub the seasoning over the cod fillets, remember to use a little less lime for a less sour kick.
- Set aside to marinate the fish for about 10 minutes.
2. Make the Mango Salsa:
- In a large bowl, combine the diced mango, jalapeño, bell pepper, avocado, and red onion.
- Drizzle with lime juice and avocado oil, then sprinkle with salt.
- Gently toss everything together and set aside.
3. Taco Sauce Time:
- In a blender, blend Greek yogurt, lime juice, Chipotle Peppers in Adobo Sauce, sugar, salt, and white pepper.
- Adjust the seasoning if needed, and set aside.
4. Cook the Fish:
- Heat a skillet over medium heat and add a little more avocado oil if needed.
- Cook the cod fillets for about 2-3 minutes per side until golden and cooked through. You’ll know they’re done when the fish flakes easily with a fork.
5. Assemble the Tacos:
- Use the oil from the pan to toast your tortillas.
- Add a piece of fish to each tortilla, then top with a spoonful of mango salsa.
- Drizzle with the taco sauce and finish with a sprinkle of chopped cilantro and a squeeze of lime.
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How to prevent the fish from falling apart
Pat the Fish Dry: Before seasoning, make sure to pat the fish fillets dry with a paper towel. This helps the seasoning stick and gives the fish a better sear, which keeps it intact.
Use High-Quality Fish: Cod is delicate, but a fresher, firmer fillet will hold together better. You can also go for thicker cuts, it’s less likely to break apart.
Heat the Pan Properly: Make sure your skillet is hot enough before adding the fish. A well-heated pan will create a sear on the outside, which helps hold the fish together. You want medium heat—hot enough to cook but not burn. I found that using a non-stick pan helps a lot.
Don’t Overcrowd the Pan: Leave enough space around the fish to let it cook evenly, and that makes it easier to flip.
Use 2 spatulas and carefully flip the fish.
Cook Fish Just Enough: Overcooking makes the fish more likely to crumble. Cook just until it starts to flake easily, around 2-3 minutes per side for cod.
Getting a perfect texture for your tortillas
Don’t microwave or toast your tortillas in the oven. Yeah, I made that mistake. Microwaving or toasting tortillas in the oven can make them a bit chewy, especially if they’re corn tortillas. You’ll want to toss the tortillas directly in the pan after frying the fish and use the leftover oil to fry them. This is the best technique to give your tortillas a perfect texture.
You’ll want to choose a less ripe avocado to help keep your mango salsa from getting mushy. A firmer avocado holds its shape better and adds a nice texture to the salsa, rather than turning into a mushy mess.
These fish tacos are best enjoyed fresh. If you’re saving leftovers, store the fish and salsa ingredients separately to keep the salsa crisp. Keep the fish in an airtight container in the fridge, and do the same for the salsa ingredients. When you’re ready to eat, just reheat the fish in the oven or a pan, and mix the chopped vegetables with salt, oil, and lime juice. Assemble everything fresh. This way, you’ll still get great flavor and texture.
For the tortillas, if you don’t have leftover oil from frying the fish, just add a bit more avocado oil to the pan. You can also sprinkle in some paprika and salt for extra flavor and color. Toast the tortillas in the pan as usual, and they’ll turn out nicely crisped and tasty.
Fish Tacos with Mango Salsa
Equipment
- 1 Blender
- 1 non-stick pan
Ingredients
Main ingredients:
- 2 cod fillets
- 3 small corn tortillas
For the Fish:
- 1 tbsp avocado oil
- 1 tbsp lime juice use less for a milder flavor
- 1 tsp paprika or more, to taste
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Mango Salsa:
- 1 slightly ripe mango diced
- Jalapeño diced (seeds removed for less heat)
- Green bell pepper diced
- Avocado choose one that’s less ripe, diced
- Red onion diced
- 1 tbsp lime juice
- 1 tsp avocado oil
- Salt to taste
For the Taco Sauce:
- 3 tbsp Greek yogurt
- 2 tsp lime juice
- 2 tsp La Costeña Chipotle Peppers in Adobo Sauce
- 1/2 tsp sugar
- Pinch of salt
- Pinch of white pepper
For Garnish:
- Fresh cilantro chopped
- Lime wedges
- Prepared taco sauce
Instructions
Season the Fish:
- Cut the fish into strips.
- In a bowl, mix together avocado oil, lime juice, paprika, onion powder, garlic powder, salt, and pepper.
- Rub the seasoning over the cod fillets, remember to use a little less lime for a less sour kick.
- Set aside to marinate the fish for about 10 minutes.
Make the Mango Salsa:
- In a large bowl, combine the diced mango, jalapeño, bell pepper, avocado, and red onion.
- Drizzle with lime juice and avocado oil, then sprinkle with salt.
- Gently toss everything together and set aside.
Taco Sauce:
- In a blender, blend Greek yogurt, lime juice, Chipotle Peppers in Adobo Sauce, sugar, salt, and white pepper.
- Adjust the seasoning if needed, and set aside.
Cook the Fish:
- Heat a skillet over medium heat and add a little more avocado oil if needed.
- Cook the cod fillets for about 2-3 minutes per side until golden and cooked through. You’ll know they’re done when the fish flakes easily with a fork.
Assemble the Tacos:
- Use the oil from the pan to toast your tortillas.
- Add a piece of fish to each tortilla, then top with a spoonful of mango salsa.
- Drizzle with the taco sauce and finish with a sprinkle of chopped cilantro and a squeeze of lime.
