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Fish Tacos with Mango Salsa

These fish tacos with mango salsa are the perfect balance of fresh, bold flavors and vibrant textures. The flaky, seasoned fish, sweet and tangy mango salsa, and creamy lime crema come together in a warm corn tortilla for a meal that’s as delicious as it is memorable.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican-inspired
Calories: 350
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Warm the Tortillas: Heat tortillas in a skillet until lightly charred, then wrap them in a clean towel to keep warm.
  6. Assemble the Tacos: Add fish to each tortilla, top with mango salsa, drizzle with lime crema, and add optional toppings like avocado or cilantro.