If you're tired of the same old tacos and want to mix things up, then you have to try this grilled fish taco recipe with homemade mango salsa! The combination of perfectly grilled flaky white fish and sweet 'n' spicy mango salsa is a match made in heaven - the flavors are so bold and vibrant that you'll be craving these tacos all week long. Plus, this recipe is super easy to make, so even if you're short on time, you can whip up a batch of these tacos in no time.
Happy Taco Tuesday!
With the temperatures heating up this week and plans to hit up Virginia Beach for some sun and family time in the near future, my mind is already in summertime mode. Bring me the seafood boils and agua fresca, I'm ready, y'all!
But until Grey is out of school for the summer, we've got some busy weeknights to get through. Besides a bowl of bright and creamy cherry tomato pasta or my time-saving weeknight chicken cordon bleu, when things get hectic, my top go-to dish is always a delicious batch of easy fish tacos on the dinner table!
And let me tell you, these tacos are on a whole other level when served with my homemade mango salsa. Trust me, this salsa is a game-changer. It's so good, you'll want to put it on everything this season!
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Equipment
You only need a handful of tools to make this grilled fish tacos recipe:
- Mixing Bowls - You’ll need a few different sizes here — small for mixing up the spice blend, and medium for the salsa.
- Heat-Safe Silicone Pastry Brush - For brushing both the fish and hot grill grates with oil.
- Plancha, Flat Griddle, or Cast-Iron Skillet - For heating the tortillas. I personally love getting them a little blistered from the heat, but you can also swap in your microwave and a tortilla warmer if you prefer.
Ingredients
Before you go getting scared off by a longish grocery list, check your pantry. I can almost guarantee you have nearly half of what you need in your spice cabinet and pantry!
Fresh Mango Salsa Ingredients
Don’t make the mistake of thinking this mango salsa for fish tacos is a one-trick pony — it’s also delicious on pork or chicken, spooned into grain and burrito bowls, or eaten with a bag of crunchy tortilla chips.
- Mango - A ripe mango will have a slight give when you squeeze it, similar to a ripe peach or avocado. You can also tell if a mango is ripe by its smell - it should have a pretty strong, sweet, fruity aroma.
- Roma Tomatoes - Roma tomatoes are meaty and have a low water content, so they hold their shape well when diced. This makes them ideal for our mango salsa, where you want a chunky texture without a bunch of liquid pooling at the bottom of the bowl. Other good options include cherry or grape tomatoes, or even green tomatoes if you want a tangier salsa.
- Jalapeño Pepper - We like our salsa with a touch of heat. If you walk on the mild side, remember to carefully remove the seeds and white membranes from the peppers first, as they hold the majority of capsaicin (the compound that makes them taste spicy). You can also adjust the heat by adding more or less to the mix!
- Red Onion - I love the gorgeous color and spicy-sweet flavor of red onions, but you’re welcome to swap in sweet yellow onions, shallots, or even green onions if you prefer.
- Fresh Cilantro - For a bright, herbaceous note that we just can’t resist! If you’re not a fan, feel free to use lemony parsley or fresh mint instead.
- Fresh Lime Juice - Fresh is always best, especially when it comes to lemon and lime juice. To get the most out of your fruit, give it a firm roll on the countertop for 10-15 seconds before slicing it open.
- Chili Powder - This blend of multiple chiles and cumin adds warmth and richness to the salsa. Feel free to use ground paprika, ancho chili, or even just a sprinkling of cumin powder instead.
- Kosher Salt - I love the large flakes of kosher salt because they make it easier to season things without going overboard. If you’re swapping in a different salt variety, use a conversion chart for proper measurement.
Fish Taco Seasoning/Southwest Spice Blend
Feel free to double or triple this delicious fish taco seasoning and keep it stored in an airtight container in a cool, dark place (like your spice cabinet) for up to a year.
- Old Bay Seasoning - This is a classic seasoning blend that our absolute favorite to season seafood with. We're in the Bay area, honey, this is a must have! It's made up of a mix of spices, including celery salt, paprika, and black pepper. You're welcome to use your favorite Cajun seasoning or a mix of celery salt, paprika, and black pepper.
- Garlic Powder - This adds a pungent, slightly sweet flavor. Feel free to swap in about ⅓ as much fresh minced garlic (though you may want to add it to the oil instead of the dry mix to keep it from clumping) or an equal amount of onion powder.
- Smoked Paprika - This rich & smoky spice doubles down on the lovely charbroiled flavor of our grilled fish. Possible substitutions include regular paprika or chipotle powder for an extra spicy, smoky flavor.
- Ground Cumin - Ground cumin has a warm, earthy, slightly nutty taste. You can also use whole, toasted cumin seeds that you grind in a mortar and pestle, or swap in citrusy coriander or extra chili powder instead.
Fish Tacos
You only need a few final ingredients to make my grilled fish tacos with mango salsa:
- Lean White Fish Filets - We personally like cod, sea bass, mahi mahi, red snapper, or halibut, but tilapia, swai, haddock, sole, or perch are also great!
- Vegetable Oil - Any neutral-flavored oil with a high smoke point (e.g. corn, canola, grapeseed, avocado, or peanut oil) will all work here. Just avoid using olive oil, whose smoke point is too low for the grill.
- Tortillas - I like using corn tortillas for these fish tacos with salsa, making them more like street tacos. Feel free to use flour tortillas if that’s what you prefer.
How To Make Fish Tacos with Mango Salsa
Step 1 | Combine mango, red onion, jalapeno pepper, and other salsa ingredients together in a large bowl. This is great to make ahead of time to really get those flavors to mingle!
Step 2 | Mix together the spice rub in a small bowl. Pat the fish dry with a paper towel then brush the fish fillets with the high heat oil and generously season them with the spice rub.
Step 3 | Grill fish on medium-high heat until golden brown on both sides. Don't forget to warm up some tortillas in a skillet or plancha over medium heat.
Let the fish rest for a few minutes before breaking the fish flakes into large chunks.
Step 4 | Fill the warmed tortillas with the grilled fish, mango salsa, and other toppings.
Variations & Substitutions
As much as we love these mango salsa fish tacos, there’s always room for customization here in the STAT kitchen! Here are a few ideas to get you started:
- Swap Your Seafood - Try using large or jumbo shrimp for a delightful platter of shrimp tacos with mango salsa. Just make sure to use a grill basket or thread them on a skewer to prevent them from falling through the grates! You can also use other fish like salmon or steelhead trout for a different flavor profile.
- Chicken Out - Not a fan of fish? Swap in boneless, skinless chicken thighs or breasts instead! Note that chicken thighs have a higher fat content (like all dark meat), so they’re easier to prevent from drying out on the grill. If you use chicken breasts, try brining them in a simple sugar-salt-water solution for a minimum of 15 minutes before patting dry, seasoning, and grilling them. Pork chops and pork tenderloin are also great with the mango salsa and can be chopped up to fit into your favorite tortillas.
- Add or Swap Fruit - If mango isn’t your favorite, try making the salsa with pineapple instead. Or, add pineapple or peach to the mix for an added burst of flavor. You could also swap the tomatoes for red bell pepper!
- Extra Spicy - Use fruity, fiery habanero pepper in place of milder jalapeños. Or, go a little lighter on the heat with semi-spicy serranos.
Pro-Tips
- Preheat, clean, and oil your grill grates to prevent the delicate fish from sticking.
- Check for pin bones & scales. Most of the time, any fillets you purchase will already have been descaled and de-boned, but make sure to give them a look-see to make doubly sure.
- Don’t overlook the frozen aisle. Unless you live in a fishing town, most of the 'fresh' fish you see in the display case has been flash-frozen on the fishing boat to maintain freshness, then defrosted by your fishmonger. Oftentimes, the frozen options are cheaper and just as fresh, if not fresher!
- Waste not, want not. Zest your limes before juicing to add flavor to your spicy mango salsa. You can also simply mix it with kosher salt or rub it into sugar to save the flavor for another day! I also suggest tossing your spent limes in a pitcher of ice water for a refreshing way to hydrate while you (wo)man the grill. ?
Serving Suggestions/Serve With
Y'all are in for a real treat with these grilled fish tacos with mango salsa! They're like a fiesta in your mouth — full of bright, fresh flavors that'll make your tastebuds dance. Trust me — one bite and your taste buds will be doing the two-step!
The mango salsa has the perfect combination of sweet, tangy, and spicy, thanks to the juicy chunks of ripe mango, zesty lime juice, and a touch of jalapeno. And when you pair it with the smoky, charred flavor of the grilled fish — well, it's just pure magic!
To serve up these tacos, I like to lay out a spread of all the fixin's — crispy shredded cabbage, a little avocado pico de gallo, a few lime wedges, for starters. Then, I pile on that grilled fish and top it all off with a generous spoonful of that mango salsa.
Other toppings I recommend:
- Chimichurri Sauce - this herbaceous sauce is basically my Frank's Red Hot: I put this *ish* on everything! Especially during the summer.
- Chipotle Lime Crema - creamy, spicy-yet-refreshing dressing that is literally only 4 ingredients and all the flavor. This is the sauce you see in the photos!
- Roasted Chili-Corn Salsa - if you love Chipotle's corn salsa, this is the recipe.
- Avocado Crema - this stuff is so addicting in the best way! Tons of tangy flavor, thick and creamy, I love scooping it up with tortilla chips. The whole batch will disappear with a quickness.
If you're feeling fancy, you can also serve these tacos with a side of black beans and rice, elote, or some fresh corn on the cob. And don't forget to whip up a batch of margaritas or sweet tea to wash it all down.
It's a real crowd-pleaser, and perfect for any backyard BBQ or summer get-together.
Make-Ahead, Storage, & Reheating
The mango salsa can be made a day ahead of time, which makes the day-of prep for this recipe nonexistent!
Fish tacos are best to eat right off the grill, but if you have leftovers keep them in an airtight container for up to 3 days.
Reheat the fish in the oven at 325ºF for 7-10 minutes or in the air fryer on 390ºF for 3 minutes.
FAQs
A firm fish that can hold up to grilling works best here. I suggest to use cod, mahi mahi, sea bass, tilapia, or red snapper.
I prefer fish tacos with corn tortillas, they're gluten free and really tasty! But flour tortillas are great as well.
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Grilled Fish Tacos with Mango Salsa
Ingredients
Mango Salsa
- 2 cups ripe mango, small diced
- 3 roma tomatoes, deseeded and small diced
- 1 jalapeño pepper, deseeded and small diced
- 1 small red onion, small diced
- ½ cup cilantro, finely chopped
- Juice of 2 limes
- ½ teaspoon chili powder
- ¼-½ teaspoon kosher salt, to taste
Spice Blend
- 2 teaspoon kosher salt
- 1 teaspoon Old Bay seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Fish Tacos
- 3 lean white fish filets, like cod, mahi-mahi, snapper, or halibut
- 2 tablespoon vegetable oil
- Juice of 2 limes
- Corn Tortillas, for serving
Instructions
- Mango Salsa
- Mix together all the ingredients in a medium sized mixing bowl. Set aside. This can be made a day ahead.
- Make the Fish Tacos
- Mix together the spices in a small bowl, set aside.
- Cover the white fish in vegetable oil with a pastry brush, then generously season the filets with the spice blend on all sides.
- Preheat your grill to medium-high heat (you can also do this on a grill pan on the stove top).
- Use a heat-safe silicone brush to cover the clean grill grates with a high heat oil (more vegetable oil works here) and carefully place the fish onto the grill. Cook on each side for 4 minutes, flipping once. Set aside
- Warm the tortillas on the grill or a plancha on the grill for 45 seconds on each side, remove to a tortilla warmer or plate and cover the tortillas with a damp paper towel.
- Let the fish rest for a couple of minutes before gently using a fork to break them apart into big chunks. Pour lime juice over the fish.
- Serve on the grilled tortillas with mango salsa and other toppings.
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