Looking for your new go-to Taco Tuesday recipe? These Fish Tacos with Mango Salsa are absolutely bursting with fresh flavor, balancing savory, spicy, and sweet perfectly.
I absolutely love the combo of fish with fresh fruit, especially mango (seriously, my husband and I CRAVE this BBQ Salmon with Mango Salsa often). And what better way to celebrate this combo than with a taco?
Plus, this succulent fish taco recipe is simple, with just 9 ingredients and 30 minutes required. Something I truly appreciate as a mom-on-the-go who loves bold flavor.
The use of taco seasoning to season both the fish and salsa is a welcomed shortcut, reducing both the amount of ingredients and time needed to make these successfully.
Mango Salsa Fish Tacos Ingredients
Here’s everything you need:
- Whitefish. Like tilapia (as pictured) or catfish. You can use fresh or frozen, just make sure to thaw the fish completely first. You can do so by transferring the fish from the freezer to the refrigerator at least 12 hours before or by adding the fish to a sealed storage bag and submerging it in cold water for about 45 minutes.
- Taco seasoning. Grab from the store or make your own taco seasoning!
- Coconut oil. Or any other oil of choice like olive oil.
- Mango.
- Tomato.
- Red onion.
- Lime.
- Greens of choice. Like lettuce, spring mix, arugula, spinach, etc.
- Flour tortillas. You can also use corn tortillas if you prefer!
How to Make Fish Tacos in Under 30 Minutes
Make the Mango Salsa First
Since this 30-minute fish dinner recipe comes together so quickly, you want to make sure to make your mango salsa first. This allows the flavors the most time to mingle together.
Start by peeling and dicing about ¼ of a red onion and cutting the tomato around the core and dicing it, too. As for the mango, I see a lot of people have success cutting their mango in a grid-like pattern, but I find that technique difficult and messy.
I typically use a vegetable peeler to peel the mango, then cut it around the core. Then, I just discard the pit and dice the fleshy pieces.
Once your fruit and veg is diced, add it all to a mixing bowl with the lime juice and about ½ teaspoon of the taco seasoning. Stir it all together and set it aside to marinate together.
The longer it sits, the more the flavors have a chance to meld together, so it’s great to make ahead of time if you want these sweet & spicy fish tacos to come together even more quickly!
Hot to Prep Your Fish for Frying
For the best texture on the fish, it’s best to pat dry the excess moisture with a paper towel (consider these bamboo paper towels for a more sustainable option!). This will help to avoid mushiness on your tilapia or catfish when you cook it.
Slice your three fish filets in half longways to make six thinner portions of fish. You will use one in each of your fish tacos.
After adding some taco seasoning to the mango salsa, place the remaining taco seasoning in a shallow bowl. One at a time, push the filets into the seasoning, coating it in a thin layer of seasoning on both sides.
How to Pan-Fry Fish for Tacos
Start by getting your oil hot in a frying pan over medium heat for about 5 minutes. You want the fish to sizzle as soon as you place it in the pan.
Fry just two or three filets at a time, careful not to overcrowd the pan. Fry the fish for about 4-5 minutes on each side over medium heat, using a spatula to flip.
The fish should reach an internal temperature of 145°F. The easiest way to tell your fish is ready is by using a kitchen thermometer to test the temperature on the thickest part of the fish, or the very center if it’s all about the same thickness.
Remove the fish from the pan and set aside until you have cooked all of the fish and are ready to assemble your mango fish tacos.
Assemble and Serve Your Fish Tacos with Mango Salsa
I really love using these little taco stands for easy assembly and serving!
Assemble your tacos with fish and mango salsa by laying out with tortillas and topping them first with the greens. Then lay the fish atop the greens (the greens will act as a barrier between the juicy fish to keep the tortillas from getting soggy).
Then, pile on your mango salsa and voila! Your fish tacos are ready to serve. They are totally filling and bursting with flavor, allowing them to stand as a meal entirely on their own.
Still, if you’re looking for things to serve them with, here are some of my favorites:
How to Properly Store Leftover Fish Tacos and Mango Salsa
It’s best to store each leftover taco element separately, and then reheat individually and re-assemble your tacos fresh. However, if you do have already-assembled tacos and don’t feel like disassembling them, you can store them in a sealed container in the fridge.
Leftover blackened fish will last in the refrigerator in an airtight container for 4-5 days. The best way to reheat the fish is in the oven, at 275°F on a baking sheet for about 10-15 minutes.
You can also reheat the whole taco this way, but will likely need a little extra time in the oven. Your leftover fish is safe to consume when the internal temperature reaches 145°F.
As for the mango salsa, it will last in an airtight container in the refrigerator for about 5 days. It’s delicious on its own with some tortilla chips.
30-Minute Fish Tacos with Mango Salsa
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Kitchen Thermometer (optional)
- Taco Stands (optional)
Ingredients
- 1 large mango
- 1 medium tomato (on the vine, slicing, or beefsteak)
- ¼ large red onion
- 2 tablespoons lime juice (1 lime = approx. 2 tbsp juice)
- 3 tablespoons taco seasoning
- 1 pound tilapia or catfish (or 3 large filets)
- 2 tablespoons coconut oil (or other oil of choice)
- 6 small flour tortillas (or corn tortillas)
- ¼ cup greens of choice (like lettuce, arugula, spring mix, etc.)
Instructions
- Dice your mango, tomato, and red onion and add it to a mixing bowl with the lime juice and about ½ teaspoon of taco seasoning. Stir and set aside.1 large mango, 1 medium tomato, ¼ large red onion, 2 tablespoons lime juice, 3 tablespoons taco seasoning
- Slice all three fish filets in half longways so you are left with six pieces of fish. Use a paper towel to pat dry your fish to reduce excess moisture (try these bamboo paper towels for a more sustainable option!).1 pound tilapia or catfish
- Add the remaining taco seasoning to a shallow bowl and press the fish filets into the seasoning, so they are fully coated on both sides.
- Get the oil hot in a frying pan over medium heat for about 5 minutes before placing the seasoned fish in the hot oil. Fry no more than 3 pieces at a time, for 4-5 minutes on each side, until the internal temperature reaches 145°F.2 tablespoons coconut oil
- Assemble the tacos by adding the mixed greens to the tortilla, then the cooked fish, and finally the mango salsa. Enjoy hot!6 small flour tortillas, ¼ cup greens of choice
Pro Tips
- This recipe will probably work with most fish, but my two favorite tried-and-true successes are catfish and tilapia.
