Grilled Fish Tacos with Mango Salsa
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.
Servings: 10 tacos
Calories: 143kcal
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.
Notes
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.Nutrition
Serving: 1g | Calories: 143kcal | Carbohydrates: 17g | Protein: 12g | Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 45mg | Sodium: 498mg | Fiber: 2g | Sugar: 12g