Fish Tacos with Mango Salsa are my go-to fresh, vibrant and colorful dinner that tastes incredible, especially with my homemade avocado lime crema.
Whether or not it's Taco Tuesday, I'm pretty much always down for tacos. They're versatile, easy to customize with any dietary restriction, and so tasty. Seafood-based tacos like my air fryer shrimp tacos are my favorite, so I wanted to bring you these fish tacos with mango salsa and homemade avocado crema. It's my favorite way to transform any simple white fish you have in your freezer, and it's always a crowd pleaser.
Why This Recipe Is Dietitian Approved
- A delicious way to enjoy fish. I get that not everyone likes fish, but it's such a nutritious protein that I'm determined to help you love it more with recipes like these tacos.
- Light and flavourful. If you're on the hunt for a fresh, easy summer dinner, add this one to your rotation.
- An easy dinner to impress. Although there are 3 components to this recipe, they are all simple to prepare. This is a great easy recipe that's bound to be a crowdpleaser.
Ingredients
White fish. Look for a 1-2” piece of tilapia, mahi mahi, halibut or cod.
Mango. Fresh or frozen mango will work in this mango salsa. If you decide to use frozen, I recommend allowing it to defrost first.
Red bell pepper. This helps bulk up our mango salsa, plus adds some nutrition and a pop of red.
Jalapeno. For spice! We only use ½ the jalapeno so it doesn’t make the salsa too spicy. Just make sure you de-seed it first and to avoid eye contact while dicing it.
Cilantro. If you don't love cilantro you can omit it. I love adding it for freshness and flavour in the salsa.
Lime juice. Fresh lime juice is always best if you have it available to you.
Avocado. This is the creamy base of our crema. Look for avocados that are soft to the touch but not TOO soft. Overly soft avocados are a sign they likely have past their prime.
Yogurt. I used 2% plain greek yogurt in all of my sauces and dips to help lighten them up a bit.
Mayonnaise. Adding a touch of mayonnaise into the crema helps cut the bitterness of the yogurt and creates a nice smooth and mild flavour.
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
In a small bowl whisk together chili powder, cumin, paprika, salt, pepper, garlic powder, lime juice and olive oil until a sauce forms.
Brush each side of the fish strips with the sauce.
In a large pan over medium high heat, add a drizzle of olive oil and place a sheet of parchment paper on the pan. Swirl the parchment paper around to ensure it is coated in oil before flipping the parchment sheet over. Arrange the fish on top of the parchment paper, and allow to cook for about 3 minutes per side.
In a large bowl combine mango, red pepper, red onion, jalapeno, cilantro. Drizzle with lime juice and olive oil and season to taste with salt and black pepper.
In a high powered blender or food processor add avocado, lime juice, Greek yogurt, mayonnaise, garlic powder, salt and water. Blend until smooth.
Warm your corn tortillas. To each tortilla add a scoop of mango salsa, one piece of fish and a drizzle of avocado lime crema.
Garnish with additional cilantro and a drizzle of lime juice if desired.
Substitutions and Variations
To make gluten-free: if you are using 100% corn tortillas, this recipe is gluten-free.
To make dairy-free: swap the Greek yogurt for a dairy-free yogurt of choice.
To make nut-free: this recipe is naturally nut-free.
Equipment
Storage
These fish tacos are best eaten fresh. If you have leftovers and would like to eat them at a later date, I recommend storing the fish, tortillas, and mango salsa separately in airtight containers. Assemble them when you are ready to eat.
The fish will last for up to 2 days in the fridge once cooked, and the mango salsa will stay fresh for up to 5 days.
Top Tips for Success
Using the parchment paper hack is my biggest tip for mess-free cooking. I find when making pan-fried fish sometimes the fish will stick to the bottom of the pan or fall apart too easily. Placing a sheet of parchment paper over the bottom of the pan will help make it easier to flip your fish.
Frequently Asked Questions
I love pairing my fish tacos with an easy salad or roasted vegetables! My faves are the kale crunch salad, orange cabbage slaw and air fryer carrot fries.
Any veggie, cheese, herb or refried beans would be yummy! If you don't feel like the avocado crema, try my creamy salsa dressing.
Absolutely, it's really good in my shrimp bowls or just eaten with chips.
You can cook the fish at 390F for about 15-20 minutes flipping halfway!
More Seafood Recipes
Trying to get in those 2 servings of fish a week? Give these recipes a try next:
- Sheet Pan Moroccan Salmon
- Baked Panko Crusted Cod
- Buffalo Ranch Tuna Stuffed Bell Peppers
- Air Fryer Shrimp Tacos
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these fish tacos with mango salsa, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Fresh Fish Tacos with Mango Salsa
Ingredients
For the fish:
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- Juice of 1 lime
- 2 tablespoon olive oil
- 1.5 lbs 1 inch thick white fish of choice cod, tilapia, mahi mahi, sliced into 1.5 inch strips
For the mango salsa:
- 2 mangos diced
- 1 red bell pepper diced
- ½ cup red onion about ½ a large red onion
- ½ a jalapeno de-seeded and finely diced
- ¼ cup cilantro chopped
- Juice of 2 limes
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the avocado lime crema:
- ½ a medium avocado just the flesh
- Juice of 1 lime
- ½ cup plain Greek yogurt
- 2 tablespoon mayonnaise
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 3 tablespoon water
For serving:
- 8 x small corn tortillas
Instructions
To make the fish:
- In a small bowl whisk together chili powder, cumin, paprika, salt, pepper, garlic powder, lime juice and olive oil until a sauce forms.
- Brush each side of the fish strips with the sauce.
- In a large pan over medium high heat, add a drizzle of olive oil and place a sheet of parchment paper on the pan. Swirl the parchment paper around to ensure it is coated in oil before flipping the parchment sheet over. Arrange the fish on top of the parchment paper, and allow to cook for about 3 minutes per side.
To make the mango salsa:
- In a large bowl combine mango, red pepper, red onion, jalapeno, cilantro. Drizzle with lime juice and olive oil and season to taste with salt and black pepper.
To make the avocado lime crema:
- In a high powered blender or food processor add avocado, lime juice, greek yogurt, mayonnaise, garlic powder, salt and water. Blend until smooth.
To assemble:
- Warm your corn tortillas. To each tortilla add a scoop of mango salsa, one piece of fish and a drizzle of avocado lime crema. Garnish with additional cilantro and a drizzle of lime juice if desired.
Luz says
I made this receipe tonight and it was spectacular!
Ann says
Great recipe for fish tacos…even for my “I don’t like tacos” husband! Thank you!
M James says
Mango salsa was amazing!!!
Olena says
Made these in the summer and they were a huge hit! So good that we ended up with no leftovers!
Katie says
The recipe makes way more mango salsa & avo crema than you need, but the flavors are great. My fish didn't turn out crispy, but I think I overcrowded the air fryer. Going to attempt again!