Looking for the perfect summer dinner that combines fresh flavors with a hint of tropical paradise? These Grilled Fish Tacos with Mango Salsa are exactly what you need. I’ve perfected this recipe to create the perfect balance of smoky grilled fish, sweet-tangy mango salsa, and warm tortillas that’ll transport you straight to a beachside taco stand.
Ingredients
For the Fish:
- 1.5 pounds firm white fish (like mahi-mahi or cod)
- 2 tablespoons olive oil
- 1 lime, juiced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
For the Mango Salsa:
- 2 ripe mangos, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/3 cup fresh cilantro, chopped
- 1 lime, juiced
- Pinch of salt
For Assembly:
- 12 corn tortillas
- 1 cup shredded cabbage
- Lime wedges for serving
- Mexican crema or sour cream (optional)
Instructions
- Combine olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl. Pat the fish dry and coat it with this marinade. Let it rest for 15-20 minutes (not longer, as the lime juice will start cooking the fish).
- While the fish marinates, prepare the mango salsa by combining all salsa ingredients in a bowl. Let it sit to allow flavors to meld.
- Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
- Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork. Transfer to a plate and let it rest for 5 minutes before gently breaking into chunks.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by laying down some shredded cabbage, adding the grilled fish, and topping with generous spoonfuls of mango salsa. Finish with a drizzle of crema if desired.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 4-6 (makes 12 tacos)
Recipe Notes
– For the best mango salsa, choose mangos that yield slightly to pressure but aren’t too soft.
– If grilling isn’t an option, you can cook the fish in a hot skillet or under the broiler for similar results.
– To prevent the fish from sticking to the grill, make sure it’s completely dry before applying the marinade and ensure your grill grates are well-oiled.
– Want to prep ahead? Make the mango salsa up to 4 hours in advance and store it in the refrigerator. The flavors will actually improve as they meld together.
– For extra crunch and flavor, try toasting your tortillas on the grill until they have slight char marks. Just keep a close eye on them as they can burn quickly.
– If you’re serving a crowd, set up a taco bar and let everyone assemble their own. This keeps the tortillas from getting soggy and makes serving easier.
Grilled Fish Tacos with Mango Salsa
Ingredients
- 1.5 pounds firm white fish like mahi-mahi or cod
- 2 tablespoons olive oil
- 1 lime juiced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 ripe mangos diced
- 1/2 red onion finely chopped
- 1 jalapeño seeded and minced
- 1/3 cup fresh cilantro chopped
- 1 lime juiced
- Pinch of salt
- 12 corn tortillas
- 1 cup shredded cabbage
- Lime wedges for serving
- Mexican crema or sour cream optional
Instructions
- Combine olive oil, lime juice, garlic, cumin, paprika, salt, and pepper in a bowl. Pat the fish dry and coat it with this marinade. Let it rest for 15-20 minutes (not longer, as the lime juice will start cooking the fish).
- While the fish marinates, prepare the mango salsa by combining all salsa ingredients in a bowl. Let it sit to allow flavors to meld.
- Preheat your grill to medium-high heat (around 400°F). Oil the grates to prevent sticking.
- Grill the fish for 3-4 minutes per side, or until it flakes easily with a fork. Transfer to a plate and let it rest for 5 minutes before gently breaking into chunks.
- Warm the tortillas on the grill for about 30 seconds per side.
- Assemble the tacos by laying down some shredded cabbage, adding the grilled fish, and topping with generous spoonfuls of mango salsa. Finish with a drizzle of crema if desired.
