Close your eyes for a moment and imagine this: the crunch of a warm corn tortilla, the perfectly seasoned, flaky fish, the sweet and tangy mango salsa dancing on your taste buds, and the creamy tang of lime crema tying it all together. Fish tacos with mango salsa aren’t just a meal—they’re an experience. Whether you’re making dinner for your family, impressing guests, or simply treating yourself, this recipe delivers restaurant-quality flavor right from your kitchen.
These tacos are fresh, vibrant, and perfect for any occasion, from a casual weeknight dinner to a sunny backyard gathering. The combination of flavors and textures creates a dish that’s truly unforgettable. Let’s dive into everything you need to know about crafting the perfect fish tacos with mango salsa.
Why You’ll Fall in Love with This Recipe
- A Symphony of Flavors: Sweet, spicy, smoky, and creamy—these tacos have it all.
- Healthy and Wholesome: Packed with fresh ingredients, lean fish, and nutritious mango and peaches.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
- Customizable: Adjust the spice level, swap the fish, or add your favorite toppings.
Ingredients for Fish Tacos with Mango Salsa
Here’s a breakdown of the ingredients you’ll need for the three components of this recipe: the mango salsa, the fish, and the lime crema.
Peach and Mango Salsa | Quantity |
---|---|
Diced mango | 1 cup (about 1 large mango) |
Diced peaches | 1 cup (about 2 peaches) |
Diced red bell peppers | ½ cup |
Finely diced red onion | ¼ cup |
Minced jalapeño pepper | 2 tablespoons |
Minced cilantro | 1 tablespoon |
Freshly squeezed lime juice | 1 tablespoon |
Apple cider vinegar | 1 teaspoon |
Salt | ¼ teaspoon |
Fish | Quantity |
---|---|
Tilapia or other firm white fish | 1 ½ lb |
Chili powder | 1 teaspoon |
Smoked paprika | ½ teaspoon |
Cumin | ½ teaspoon |
Salt and pepper | To taste |
Olive oil | 1 tablespoon |
Fresh lime juice | From 1 lime |
Lime Crema | Quantity |
---|---|
Sour cream | ½ cup |
Lime (zested and juiced) | ½ |
Garlic (minced) | 1 small clove |
Kosher salt | ¼ teaspoon |
Additional ingredients:
- 8 corn tortillas (street-cart size or 6-inch, warmed or lightly charred)
- Optional: avocado slices, lime wedges, extra cilantro for serving
How to Make Fish Tacos with Mango Salsa
1. Prepare the Mango Salsa
The key to a great salsa is fresh ingredients. Dice the mango, peaches, red bell peppers, and red onion into small, even pieces. In a mixing bowl:
- Combine the diced mango, peaches, red bell peppers, red onion, jalapeño, and cilantro.
- Add freshly squeezed lime juice, apple cider vinegar, and a pinch of salt. Mix well.
- Let the salsa sit for 10-15 minutes to allow the flavors to meld together.
2. Season the Fish
- Pat the fish fillets dry with a paper towel to ensure even seasoning.
- In a small bowl, mix the chili powder, smoked paprika, cumin, salt, and pepper.
- Rub the spice mixture evenly over both sides of the fish fillets.
3. Cook the Fish
- Heat the olive oil in a large skillet over medium-high heat.
- Add the fish fillets to the hot skillet and cook for 3-4 minutes on each side, depending on the thickness of the fish. The fish is done when it flakes easily with a fork.
- Squeeze fresh lime juice over the cooked fish and set aside. Use a fork to gently break the fish into bite-sized pieces.
4. Make the Lime Crema
- In a small bowl, whisk together the sour cream, lime zest, lime juice, minced garlic, and kosher salt.
- Adjust the consistency with a splash of water if you prefer a thinner crema.
5. Warm the Tortillas
Warm the corn tortillas in a dry skillet over medium heat for 15-20 seconds on each side, or until lightly charred. Keep them warm by wrapping them in a clean kitchen towel.
6. Assemble the Tacos
- Place a generous portion of fish onto each tortilla.
- Top with the peach and mango salsa.
- Drizzle with lime crema.
- Add optional toppings like avocado slices, fresh cilantro, and a squeeze of lime.
Tips for the Perfect Fish Tacos
- Choose the Right Fish: Tilapia, cod, mahi-mahi, or halibut work well because they’re firm and hold up during cooking.
- Fresh is Best: Always use fresh produce for the mango salsa—it makes a huge difference in flavor.
- Char the Tortillas: Lightly charring the tortillas adds a smoky flavor and helps prevent them from tearing.
- Control the Heat: Adjust the jalapeño in the salsa or add a dash of hot sauce for extra spice.
- Make Ahead: Prepare the salsa and lime crema ahead of time to save on prep work.
Nutritional Information
Here’s an approximate nutritional breakdown per serving (2 tacos):
Nutrient | Amount |
---|---|
Calories | 350 |
Protein | 25g |
Carbohydrates | 20g |
Fat | 18g |
Fiber | 4g |
Sodium | 400mg |
Make-Ahead and Storage Instructions
Make-Ahead Tips
- The mango salsa can be prepared up to a day in advance and stored in an airtight container in the refrigerator.
- The lime crema can also be made ahead and stored in the fridge for up to 3 days.
Storage
- Leftovers: Store leftover fish, salsa, and crema separately in airtight containers in the refrigerator.
- Reheating Fish: Warm the fish gently in a skillet over low heat to prevent it from drying out.
Creative Serving Ideas
- Taco Bar: Set up a DIY taco bar with additional toppings like shredded cabbage, pickled onions, and hot sauce.
- Taco Bowls: Skip the tortillas and serve the fish and salsa over a bed of rice or quinoa.
- Salad Option: Use the fish and salsa as a topping for a fresh green salad with a drizzle of lime crema.
FAQs About Fish Tacos with Mango Salsa
1. Can I use frozen fish?
Yes! Thaw the fish completely and pat it dry before seasoning and cooking.
2. What can I use instead of tilapia?
Other firm white fish like cod, mahi-mahi, halibut, or snapper work just as well.
3. How can I make this dairy-free?
Swap the sour cream in the lime crema for a dairy-free alternative like coconut yogurt.
4. Can I grill the fish instead of pan-frying?
Absolutely! Brush the fish with olive oil and grill over medium heat for 3-4 minutes per side.
5. How do I keep the tortillas from breaking?
Warm them before assembling to make them more pliable. You can also double-layer the tortillas for extra durability.
6. Can I make the salsa spicier?
Add extra jalapeño or even a pinch of cayenne pepper for a spicier salsa.
Your New Favorite Taco Recipe
These fish tacos with mango salsa are more than just a meal—they’re a celebration of fresh, bold flavors and vibrant textures. Perfectly seasoned fish, sweet and tangy mango salsa, and creamy lime crema come together in a way that’s irresistible. Whether you’re serving these tacos at a family dinner, summer BBQ, or taco Tuesday, they’re sure to impress.
So what are you waiting for? Gather your ingredients, and let’s get cooking. Your taste buds are in for a treat!
Fish Tacos with Mango Salsa
Ingredients
Peach and Mango Salsa
- 1 cup diced mango about 1 large mango
- 1 cup diced peaches about 2 peaches
- ½ cup diced red bell peppers
- ¼ cup finely diced red onion
- 2 tablespoons minced jalapeño pepper
- 1 tablespoon minced cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
Fish
- 1 ½ lb tilapia or other firm white fish e.g., cod, mahi-mahi, halibut
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh lime juice from 1 lime
Lime Crema
- ½ cup sour cream
- ½ lime zested and juiced
- 1 small clove garlic minced
- ¼ teaspoon kosher salt
Additional Ingredients
- 8 corn tortillas street-cart size or 6-inch, warmed or lightly charred
- Optional: avocado slices lime wedges, extra cilantro for serving
Instructions
- Prepare the Mango Salsa: Combine diced mango, peaches, red bell peppers, red onion, jalapeño, cilantro, lime juice, apple cider vinegar, and salt in a bowl. Let it sit for 10-15 minutes to meld flavors.
- Season the Fish: Pat the fish fillets dry. Mix chili powder, smoked paprika, cumin, salt, and pepper, then rub onto both sides of the fish.
- Cook the Fish: Heat olive oil in a skillet over medium-high heat. Cook the fish for 3-4 minutes per side, or until it flakes easily with a fork. Squeeze lime juice over the fish and flake into bite-sized pieces.
- Make the Lime Crema: In a small bowl, whisk together sour cream, lime zest, lime juice, garlic, and kosher salt. Add a splash of water if you prefer a thinner consistency.
- Warm the Tortillas: Heat tortillas in a skillet until lightly charred, then wrap them in a clean towel to keep warm.
- Assemble the Tacos: Add fish to each tortilla, top with mango salsa, drizzle with lime crema, and add optional toppings like avocado or cilantro.