How To Make Mango Salsa For Fish Tacos


These mango salsa recipes are the very best. I can only describe what follows as mouth-watering! These recipes will show you how to make mango salsa for fish tacos too. You have all the necessary ingredients to make this spicy, tangy and sweet mango salsa for fish tacos! It’s perfect for an appetizer or a side salsa – use any kind of seafood you like.

Crispy fish tacos with mango salsa












Crispy fish tacos with mango salsa
Crispy fish tacos with mango salsa

Mango salsa adds refreshing sweetness to these spicy summer tacos.


  • 1/3 cup (50g) plain flour
  • 1 teaspoon smoked paprika (pimenton)
  • 1 teaspoon ground cumin
  • 2 eggs, lightly beaten
  • 3 cups (150g) panko breadcrumbs (see notes)
  • 500g flathead fillets, cut into 20 strips
  • Sunflower oil, to deep-fry
  • 10 mini flour tortillas
  • 1/4 iceberg lettuce, shredded
  • 200g sour cream
  • Hot sauce (such as Tabasco) or finely chopped long red chilli, to serve


  • 1 mango, chopped
  • 1 avocado, chopped
  • 1/2 red onion, finely chopped
  • 2 tablespoons chopped coriander, plus extra leaves to serve
  • Juice of 1 lime, plus wedges to serve


  • 1.Combine flour and spices in a bowl and season. Place the egg and breadcrumbs in separate bowls. Dip the fish pieces first in the flour, then the egg and finally coat well in the breadcrumbs. Chill for 15 minutes.
  • 2.For the mango salsa, combine all the ingredients, then season and set aside.
  • 3.Preheat the oven to 150°C. Half-fill a large pan or deep-fryer with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough). In 4 batches, deep-fry fish for 1 minute or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Transfer to a baking tray and keep warm in the oven while you cook the remaining fish.
  • 4.Enclose tortillas in foil and warm in the oven as you cook the final batch of fish.
  • 5.Top tortillas with lettuce, fish, mango salsa, sour cream, hot sauce or chilli and extra coriander. Serve with lime wedges.


Fish tacos with mango salsa pack a flavor punch with spicy flaky fish and sweet mango salsa. This recipe is delicious and healthy, and comes together in less than 30 minutes!

three fish tacos with mango salsa on a plate

Tacos are a great vehicle for flavor and nutrients! It’s so much fun to experiment with taco recipes and add whatever toppings sound good at the moment (and what I actually have on hand!). I love these fish tacos with mango salsa because they taste so tropical and delicious and brighten up the spiced flaky fish. I hope you enjoy this recipe!

mango salsa with lime, cilantro, and red onion


Mango salsa is an absolutely delicious topping for fish, especially for fish tacos. It adds a sweetness and brightness to the fish. And who doesn’t want a little sweetness in their lives?

To make the mango salsa, first dice the mango. If you don’t know to how to cut a mango, this is a super helpful guide on cutting mango! In a large bowl, combine mango, diced red onion, lime juice, chopped cilantro, and salt. Mix well to combine.

Ingredients in fish tacos in bowls: chile lime seasoning, sea salt, smoked paprika, mango, red onion, red cabbage, cilantro, avocado, cod, lime juice, cilantro


Making fish tacos at home is actually quite simple! First, if you are using frozen whitefish, make sure your fish is completely thawed. I find that pollock or cod work best for this recipe. Pat it dry with a paper towel. This allows seasoning to stick to the fish better.

Create the spice mixture in a small bowl by mixing together lime juice, chile lime seasoning, and smoked paprika. Spread this mixture evenly among all the fish filets, and make sure go get both sides of the fish.

chili and paprika rub for fish

Add oil to a large skillet and heat on medium heat. Add the fish filets and cook for 4-5 minutes on each side. The fish should be flaky and opaque when done. Remove from heat. Break the fish into smaller pieces with a fork.

While the fish is cooking, char the tortillas by holding them over an open flame using tongs for a few seconds on each side.

Now it’s time to assemble the fish tacos with mango salsa!

fish taco toppings

Top the tortillas with fish, mango salsa, shredded red cabbage, sliced avocado, and cilantro. Squeeze any remaining lime juice over each taco for some added citrus!


White fish like pollock and cod contain many nutrients and are very high in protein. A 3-ounce portion of cod has over 15 grams of protein. Cod is also a great source of vitamin B12 and phosphorus. Vitamin B12 is essential to keeping the body’s nerve and blood cells healthy.

While fish tacos served at a restaurant or taco stand often make them with deep-fried fish, these fish tacos with mango salsa are a light and healthy version that is still delicious!


Fish tacos with mango salsa are delicious on their own, but they’re even more fun paired with:

  • a side of guacamole
  • chips and fresh salsa
  • rice and beans


This recipe is pescatarian and dairy-free. If you would like to make it gluten-free, simply substitute the tortillas with gluten-free corn tortillas or other gluten-free varieties.

Fish Tacos with Lime Crema and Mango Salsa

The Lime Crema really makes the recipe! If you don’t have any mango on hand, pineapple makes a good substitute. Add a side of Cilantro-Lime Rice to complete your meal.


Fish Tacos with Lime Crema and Mango Salsa

Recipe Summary


33 mins


23 mins


Serves 4 (serving size: 2 tacos)


Ingredient Checklist

  • Mango Salsa:
  • 1 ¾ cups diced peeled mango (about 2 mangoes)
  • ¼ cup diced red onion
  • 2 tablespoons chopped fresh cilantro
  • Lime Crema:
  • ½ cup reduced-fat mayonnaise
  • ½ cup fresh cilantro leaves
  • 3 tablespoons fresh lime juice
  • ½ ripe peeled avocado
  • Tacos:
  • 1 pound mahimahi
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • Cooking spray
  • 8 (6-inch) gluten-free corn tortillas
  • 2 cups shredded red cabbage


Instructions Checklist

  • Step 1To prepare salsa, combine first 3 ingredients in a bowl. Cover and refrigerate until ready to serve.
  • Step 2To prepare Lime Crema, place mayonnaise and next 3 ingredients (through avocado) in a food processor; process until smooth. Cover and refrigerate up to 2 days.
  • Step 3To prepare tacos, preheat grill to medium-high heat. Sprinkle fish with salt and pepper. Place fish on grill rack coated with cooking spray; cook 5 minutes on each side or until fish flakes easily when tested with a fork. Remove from grill; break into chunks with a fork.
  • Step 4While fish cooks, warm tortillas according to package directions.
  • Step 5Spoon 3 ounces fish, 1/4 cup salsa, 1 1/2 tablespoons crema, and 1/4 cup cabbage onto each tortilla; fold in half.

Baja Fish Tacos With Mango Salsa



  • 2 large ripe mangos, peeled, pitted and chopped
  • 1/4 cup minced red bell pepper
  • 1 tbsp lime juice
  • 1 tbsp chopped fresh cilantro
  • 2 green onions, sliced (green tops only)
  • 1 small jalapeno pepper, stem, seeds and membrane removed


  • 1 pound cod fillets, rinsed and patted dry
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp Mexican oregano
  • 1/2 tsp garlic salt
  • 8 corn tortillas, warmed
  • 2 cups shredded green or red cabbage
  • 1/2 cup crumbled cotija cheese (may substitute shredded Monterey Jack)
  • PREP TIME20minutes
  • COOK TIME15minutes

Nutrition per serving: 337 calories (21% calories from fat), 8 g total fat, 65 mg cholesterol, 285 mg sodium, 45 g carbohydrates, 7 g fiber, 29 g protein


  1. Preheat oven to 425°F.
  2. Stir together mango, bell pepper, lime juice, cilantro, onions and jalapeno in a medium bowl; set aside.
  3. Place cod on 2 large sheets of parchment paper. 
  4. Stir together dry seasonings in a small bowl and sprinkle over cod. 
  5. Bring edges of parchment paper together and fold twice. 
  6. Fold ends under to enclose fish. 
  7. Place packets on a baking sheet and bake for 15 to 18 minutes. 
  8. Open packets carefully to let steam escape. 
  9. Place equal amounts of cod in each tortilla and top with cabbage, cheese and mango salsa.

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