Easy Fish Tacos with Mango Salsa

This easy Fish Tacos with Mango Salsa recipe uses simple ingredients, comes together quickly, and has a nice mix of textures and flavors. The soft tortillas, flaky fish, juicy Mango Pico de Gallo - Fresh Mango Salsa—it all works perfectly together. It's a light yet filling dish, and is perfect for warm evenings or casual get-togethers.

Jump to:

• Ingredients You'll Need
• How to Make Easy Fish Tacos with Mango Salsa
• Recipe Tips From the Chef
• Variations: Gluten-Free, Low-Carb, and Extra Toppings
• What to Serve With Fish Tacos
• Recipe FAQs
• Related Recipes
• Easy Fish Tacos with Mango Salsa

Just season and cook the fish, make a quick mango salsa (half of my Mango Pico de Gallo recipe is enough), and warm your tortillas. You can even make your own using my Homemade Wheat Tortilla Bread recipe if you’d like. The mango salsa really brings everything together—it adds sweetness, a little heat, and a fresh, zesty kick.

You can use fresh or frozen fish, and it’s flexible enough that you can switch out ingredients depending on what you have in your fridge. Everything is made from scratch, but with ingredients that don’t take a lot of prep. It’s the kind of recipe you can make on a weeknight, but it also feels fun enough for weekend dinners or small gatherings.

Ingredients You'll Need

Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

Ingredients for Marinating the Fish

• White fish fillets - Cod, haddock, tilapia, or mahi mahi work well with this recipe. If you’re using frozen fish, thaw it overnight in the fridge or under cold water in a sealed bag. Then pat it dry before seasoning—this helps it cook evenly and get a nice sear.

• Olive oil - I usually go for a high-quality olive oil with a rich, fruity flavor for cooking, but you can use any oil you like.

• Seasoning - I like to season the fish with salt, freshly ground black pepper, smoked paprika, and cumin—but feel free to use your own favorite spices to make it suit your taste.

Ingredients for The Sauce and Building Tacos

• Mango salsa - I use my Mango Pico de Gallo (Fresh Mango Salsa) recipe for this. Since the fish tacos serve two people, using half of that salsa recipe is just the right amount.

• Tortillas - You can use store-bought small corn or flour tortillas or make your own with my Homemade Wheat Tortilla Bread recipe if you’re up for it.

• Yogurt - Plain natural yogurt works well, but you can also use sour cream.

• Lime - Opt for freshly squeezed lime juice. It adds acidity and tanginess as well as a bright flavor.

What’s the Best Fish to Use for Tacos?

The best fish for tacos is one that’s mild in flavor, firm enough to hold together during cooking, and flakes easily. You want something that won’t overpower the other ingredients, especially the mango salsa.

Here are a few top options:

• Cod – Very mild and affordable. It’s soft but holds up well when cooked quickly.

• Tilapia – Another mild choice that cooks fast and takes on seasoning easily.

• Mahi Mahi – Slightly firmer and more flavorful, great if you want a heartier bite.

• Halibut – Mild and firm, though often more expensive.

• Salmon – Not traditional for tacos, but it works well with sweet toppings like mango.

Try to avoid fish that are too oily (like sardines) or too delicate (like sole), as they won’t give you the right texture in a taco.

How to Make Easy Fish Tacos with Mango Salsa

Start by making the mango salsa. In a bowl, mix together the diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt.

Give it a good stir and let it sit for a bit so the flavors can come together. For exact ingredient amounts and step-by-step instructions, you can check out my Mango Pico de Gallo – Fresh Mango Salsa recipe.

Preheat your oven to 180°C (356°F). Pat the fish dry with paper towels to remove extra moisture. Rub with olive oil and garlic paste, then sprinkle your spice mix on both sides. Place them on a baking dish and bake for 10-15 minutes, depending on the size and thickness of your fish pieces.

Remove from the oven and let them rest for a couple of minutes before flaking into bite-sized pieces.

While the fish is cooking, make the sriracha mayo by mixing yogurt, mayonnaise, lime juice, and sriracha in a small bowl.

To assemble the fish tacos, warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and flexible. Spread a little sauce on each tortilla, then add a portion of the cooked fish.

Top with a generous spoonful of mango salsa, add more sauce if you like, and finish with a sprinkle of chopped cilantro.

Recipe Tips From the Chef

• If you’re using frozen fish, thaw it overnight in the fridge or under cold water in a sealed bag. Then pat it dry before seasoning—this helps it cook evenly and get a nice color.

• Stack warmed tortillas inside a clean kitchen towel to keep them soft until you’re ready to serve.

• You can top your tacos with Creamy Fish Taco Slaw instead of mango salsa, both are equally delicious!

• The best fish for tacos is one that’s mild in flavor, firm enough to hold together during cooking, and flakes easily. Try to avoid fish that are too oily (like sardines) or too delicate (like sole), as they won’t give you the right texture in a taco.

• You can make mango salsa 1–2 days ahead. It keeps well in the fridge and may even taste better the next day.

• Cooking the fish is best done right before serving. Reheated fish is fine, but freshly cooked fish gives better texture and flavor.

• Use fresh lime juice to keep things zippy and help balance the sweetness.

Variations: Gluten-Free, Low-Carb, and Extra Toppings

These tacos are easy to adjust for different diets or preferences.

Gluten-Free:

• Use corn tortillas or certified gluten-free flour tortillas.

• Check spice blends and store-bought sauces for hidden gluten

Low-Carb or Keto-Friendly:

• Skip the tortillas and make a taco bowl with fish, Creamy Fish Taco Slaw, salsa, and avocado over cauliflower rice or leafy greens.

• Or try lettuce wraps—crisp romaine or butter lettuce leaves make a great base.

Fun Toppings to Mix In:

• Creamy Fish Taco Slaw

• Pickled red cabbage

• Thinly sliced radishes

• Crumbled feta or cotija cheese

• Chopped jalapeños

You can build your tacos your way—this recipe’s flexible enough to handle it.

What to Serve With Fish Tacos

Fish tacos with mango salsa are the star of the meal, but a simple side dish helps make it feel complete.

Simple Sides:

• Cilantro lime rice - Light, fresh, and perfect for soaking up extra salsa or lime juice.

• Black beans or refried beans - A classic taco-night staple.

• Corn on the cob or elote-style corn - Air-fried, grilled, or boiled, with lime and cheese.

• Tortilla chips and guacamole - Always welcome at the table.

• Cucumber salad or slaw - Adds crunch and keeps things light.

You don’t need much—something easy and fresh is all it takes.

10. Storing Leftovers and Reheating

If you have extras, you can make them work the next day without too much fuss. Store fish, salsa, and toppings separately in sealed containers. Keep in the fridge for up to 2 days. Don’t store already-assembled tacos—they get soggy fast.

To reheat the fish on the stovetop, place it in a pan with a lid over low heat for a few minutes.

To reheat in an oven or an air-fryer, heat at 325°F (160°C) for 3–4 minutes until just warmed through.

Avoid microwaving if you can—it can make the fish rubbery.

Recipe FAQs

Related Recipes

For more delicious Mexican-inspired recipes, why not try:

Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

I hope you enjoy the process of making these delicious Easy Fish Tacos with Mango Salsa as much as you enjoy eating them! 🙂 

Bon appétit! / Afiyet olsun!