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5 from 1 vote

Easy Fish Tacos with Mango Salsa

This easy Fish Tacos with Mango Salsa recipe comes together with simple ingredients, cooks fast, and offers a good mix of textures and flavors.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Diet: Halal, Low Calorie, Low Lactose
Servings: 2 people
Calories: 594kcal
Author: Ayla Clulee

Equipment

  • 1 kitchen scale
  • 1 measuring spoons
  • 1 Sharp knife
  • 1 mortar and pestle

Ingredients

For Marinating the Fish

  • 280 g white fish fillet (cod, haddock, tilapia, or mahi mahi) 
  • 1 tablespoon olive oil
  • 1 clove garlic (turned into a paste)
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon cumin

For Sriracha Sauce

  • 60 g mayonnaise
  • 60 g Plain natural yogurt
  • 1 tablespoon sriracha (adjust it to your taste)
  • ½ lime (juiced)
  • 1 pinch salt

For Assembly

  • 1 cup mango salsa
  • 6 small flour or corn tortillas
  • chopped coriander leaves (to garnish)
US Customary - Metric

Instructions

  • 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.

Notes

  • 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.
  • 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.

Nutrition

Calories: 594kcal | Carbohydrates: 37g | Protein: 34g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 1066mg | Potassium: 649mg | Fiber: 5g | Sugar: 2g | Vitamin A: 189IU | Vitamin C: 6mg | Calcium: 124mg | Iron: 2mg