Fish tacos with mango salsa are an easy and nutritious meal option! These healthy tacos are packed with perfectly seasoned fish and fresh salsa ingredients.
This is such an easy and delicious taco recipe! The sweetness from the mango salsa pairs perfectly with the seasoned fish. The recipe is perfect for a light lunch or a main dinner entrée.
The fish tacos with mango salsa are 100% gluten free! They can easily be made gluten free by leaving off the creamy sriracha topping or by using a dairy free greek yogurt.
Looking for more fish recipes? Check out this popular air fryer salmon recipe!
Reasons to Love This
- This is a healthy recipe! The fish provides a good source of protein and the mango salsa is an easy way to sneak in some fruits and veggies.
- The recipe is perfect for the whole family – all ages can enjoy this dish.
- The recipe is easy to make! Make a double batch of salsa so you can enjoy it later.
Ingredients Needed For Fish Tacos
- Tilapia: choose tilapia or another white fish such as cod. You could also do salmon or shrimp! The fish should smell fresh (no fishy smell) and should appear white in color (not dull or brown).
- Spices: Garlic Powder, chili powder cumin, salt & pepper: these spices add flavor to the fish.
- Olive oil & Lime Juice: used to make a liquid marinade for the fish
- Greek Yogurt: use plain Greek yogurt. The yogurt can be nonfat or full fat based on dietary preferences. You can also use sour cream.
- Siracha: adds spice, adjust the amount used based on your preferences.
- Corn Tortillas: the corn tortillas are the traditional type of tortilla used in tacos. Another alternative is a small flour tortilla.
Mango Salsa Ingredients
- Mango: use either fresh or frozen mango. If using frozen mango, defrost and drain first.
- Purple Onion: look for a purple onion that’s bright in color with minimal bruises. You can also sub with a white onion.
- Cilantro: adds flavor! Rinse thoroughly to remove all excess dirt.
- Jalapeno: remove seeds to reduce the spiciness or leave the seeds in for a spicier salsa.
- Bell pepper: Red, yellow or orange peppers work best because they are sweeter. Green pepper can be used, however, it has a more bitter taste.
- Lime Juice: Adds flavor, use freshly squeezed lime juice or bottled lime juice.
Step by Step instructions
Fish Taco Instructions: In a small bowl, combine the olive oil, lime juice and spices. Mix well. Pour over the fish and mix until it is evenly covered. Let sit for 15 minutes.
Heat olive oil in a skillet over medium heat. Add tilapia. Cook for about 3-4 minutes per side, until cooked through. Remove from heat.
Mango Salsa Instructions: In a small bowl, combine the mango, bell pepper, jalapeno, lime juice, cilantro, onion, and lime juice. Mix well. Set aside.
Prepare the Siracha topping. Combine the greek yogurt and Siracha. Add more Siracha to taste. Mix well.
Assemble the tacos. Place tilapia on the bottom of a corn tortilla. Top with mango salsa. Drizzle the creamy Siracha over the top. Squeeze lime juice over the top. Enjoy!
How to Serve
The fish tacos can be served as a lunch or dinner entrée. I recommend the ‘build your own taco’ method. Set up separate dishes with the tortillas, fish, salsa, and Siracha. This allows everyone to customize their taco as desired.
Here are a few of my favorite side dishes I love serving with the fish tacos:
Allergen Needs: this recipe is gluten-free. To make this recipe dairy free, leave off the creamy Siracha or use a dairy free yogurt when making the Siracha.
Type of fish: sub with salmon, shrimp or another type of white fish.
Additional toppings: add cabbage, extra tomatoes, salsa, guacamole or sour cream!
Healthier option: add some extra veggies by turning this into a salad. Rip the tortilla into bite-sized pieces and then add all ingredients (the fish, salsa, Siracha and tortilla) on top of a bed of lettuce.
Make it a wrap: swap the corn tortilla with a large flour tortilla. Add everything in and roll up!
- Don’t overcook the fish! Watch it closely in the pan, as it tends to cook quickly and can burn easily.
- Add all components to the taco for the best results- fish, mango salsa, and creamy Siracha!
- Use frozen mango as a shortcut for the salsa. Be sure to defrost and drain prior to adding to the salsa.
- Warm the corn tortillas in the microwave for about 15 seconds or in a hot pan for 1-2 minutes for a softer tortilla.
Frequently Asked Questions
The fish is fully cooked when it reaches a temperature of 145F as measured with a meat thermometer. Fish should be white in color and will be flaky.
Any type of white, mild fish will work. Tilapia, mahi-mahi, cod, or grouper all work great. Other options are salmon or shrimp.
The fish is not spicy. The mango salsa may be spicy if you leave the seeds in the jalapenos. To make the salsa less spicy, remove all seeds from the jalapeno.
More Easy Recipes
Fish Tacos with Mango Salsa
Fish Taco Ingredients
- 1.5 Pounds Tilapia
- 1 tablespoon olive oil
- 2 tablespoon lime juice
- ½ teaspoon garlic powder
- 2 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon pepper
- 8 corn tortillas
Mango Salsa Ingredients
- ½ cup mango cubed (about 1 medium mango)
- 1 medium mango
- 1 red bell pepper chopped
- ½ jalapeno minced
- 2 tablespoon lime juice
- ⅓ cup cilantro chopped
- ¼ purple onion chopped
- Salt and pepper to taste
- ½ cup greek yogurt
- ½ teaspoon Siracha or more to taste
Fish Taco Instructions
- In a small bowl, combine the olive oil, lime juice, garlic powder, chili powder, cumin, salt and pepper. Mix well.
- Pour over the tilapia and mix until the tilapia is entirely covered. Let sit for 15 minutes.
- Heat olive oil in a skillet over medium heat. Add tilapia. Cook for about 3-4 minutes per side, until cooked through. Remove from heat. Set aside.
Mango Salsa Instructions
- In a small bowl, combine the mango, bell pepper, jalapeno, lime juice, cilantro, onion and lime juice. Mix well. Set aside.
- Combine the greek yogurt and Siracha. Add more Siracha to taste. Mix well.
Assemble the Tacos
- Place tilapia on the bottom of a corn tortilla. Top with mango salsa. Drizzle the siracha topping on top. Serve warm.