Fish Tacos with Mango Salsa
Crispy, golden fish fillets nestled in warm corn tortillas and topped with a vibrant, sweet-and-tangy mango salsa. A fresh, quick weeknight meal that brings the breezy vibes of a beachside taqueria right to your kitchen.
For 4 servings
- prep
Make the mango salsa.
1.In a mixing bowl, combine diced mango, red onion, jalapeño, and cilantro.2.Add 2 tablespoons of fresh lime juice and a pinch of salt.3.Toss gently to combine. Set aside to let the flavors meld while you cook the fish. - prep
Coat the fish.
1.Pat the fish strips completely dry with paper towels.2.In a shallow dish, mix flour, chili powder, cumin, garlic powder, black pepper, and a pinch of salt.3.Dredge each fish strip in the seasoned flour mixture, shaking off any excess. - fry · ~6 min
Cook the fish.
1.Heat the oil in a large skillet over medium-high heat until shimmering.2.Carefully lay the coated fish strips in a single layer, working in batches if needed.3.Cook until golden and crisp on the bottom, about 3 minutes, then flip gently.4.Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.5.Transfer to a paper towel-lined plate.TIPDon't overcrowd the skillet — it will steam the fish instead of crisping it. - other · ~2 min
Warm the tortillas.
Quickly heat each tortilla in a dry skillet for about 30 seconds per side, or briefly over a gas flame until pliable and lightly charred.
- assemble
Assemble the tacos.
1.Lay a bed of shredded cabbage on each warm tortilla.2.Place a crispy fish strip on top of the cabbage.3.Spoon a generous helping of mango salsa over the fish.4.Serve immediately with lime wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the fish strips completely dry before coating to ensure the seasoned flour adheres and fries up shatteringly crisp.
- 2Heat the oil until it shimmers but not smokes; a temperature around 180°C (350°F) gives you a golden crust without burning the spices.
- 3Use a ripe but firm mango so the salsa holds its shape and doesn't turn mushy when tossed.
- 4Toast the corn tortillas directly on a gas flame or in a dry cast-iron skillet for a light char that adds smoky flavor and prevents sogginess.
- 5Assemble tacos just before serving — the crispy fish will soften quickly if left sitting with the salsa.
- 6For extra crunch, add a drizzle of crema or a squirt of sriracha mayo before topping with salsa.
Adapt it for your goals.
Gluten-free
Swap all-purpose flour with fine cornmeal or rice flour for a naturally gluten-free coating that stays crisp.
creamy slawCreamy slaw
Mix the shredded cabbage with a dollop of Greek yogurt or sour cream and a splash of lime juice for a tangy, creamy alternative to the fresh salsa.
low oil (air fryer)Low-oil (air fryer)
Spray the coated fish strips with oil and air-fry at 200°C (400°F) for 10 minutes, flipping halfway, for a lighter yet still crispy result.
spicy mango pineappleSpicy mango-pineapple
Substitute half the mango with diced fresh pineapple and add an extra minced jalapeño for a sweeter, hotter twist.
Why this is on our healthy list.
Rich in Lean Protein
White fish like cod or tilapia provides high-quality, low-fat protein that supports muscle repair and keeps you full without heaviness.
Vitamin C Boost from Mango & Lime
Fresh mango and lime juice are packed with immune-supporting vitamin C, plus mango adds dietary fiber and beta-carotene.
Heart-Healthy Fats & Fiber
Corn tortillas provide whole-grain fiber, and the use of vegetable oil in moderation keeps saturated fat low compared to deep-fried alternatives.
Low in Added Sugar
The sweetness in the mango salsa comes entirely from the fruit, with no added sugars — a natural way to satisfy cravings.
Frequently asked questions
Mild, firm white fish like cod, tilapia, or halibut are ideal because they cook quickly, flake easily, and don't overpower the salsa.
