Description
A quick and easy recipe for fresh grilled fish tacos paired with a bright and zesty mango salsa, perfect for a light and satisfying meal.
Ingredients
Scale
- 1 lb (450g) firm white fish fillets (like cod, tilapia, or mahi-mahi) – fresh or thawed
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- Juice of 1 lime (about 2 tbsp)
- Salt and freshly ground black pepper, to taste
- 1 ripe mango, peeled and diced
- 1/2 small red onion, finely chopped
- 1 small jalapeño, seeded and minced
- 1/4 cup fresh cilantro leaves, chopped
- Juice of 1 lime
- Pinch of salt
- Optional: 1 tbsp honey or agave syrup
- 8 small corn or flour tortillas (warmed before serving)
- Shredded cabbage or lettuce
- Crumbled cotija cheese (optional)
- Avocado slices or guacamole
- Extra lime wedges for serving
Instructions
- In a medium bowl, whisk together olive oil, smoked paprika, cumin, garlic powder, lime juice, salt, and pepper. Add fish fillets and coat thoroughly. Cover and let rest at room temperature for 15 minutes.
- While the fish marinates, combine diced mango, red onion, jalapeño, cilantro, lime juice, salt, and honey (if using) in a bowl. Stir gently to mix and adjust seasoning if needed.
- Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grill grates to prevent sticking.
- Place fish fillets on the grill. Cook without moving for 3-4 minutes until grill marks form and fish releases easily. Flip gently and cook another 3-4 minutes until opaque and flakes with a fork.
- Wrap tortillas in foil and place on the grill for 1-2 minutes per side until warm and pliable. Alternatively, heat in a dry skillet or microwave wrapped in a damp towel.
- Break grilled fish into bite-sized pieces or slice if thick. Lay fish on each tortilla, top with shredded cabbage, spoonfuls of mango salsa, avocado slices, and sprinkle with cotija cheese if using. Serve immediately with lime wedges.
Notes
Use corn tortillas for gluten-free version. Skip cotija cheese or use vegan cheese for dairy-free. Prepare salsa just before serving to keep it fresh. Avoid over-marinating fish to prevent mushiness. Oil grill grates to prevent sticking.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (about 2 t
- Calories: 320
- Sugar: 8
- Sodium: 350
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 25
- Fiber: 4
- Protein: 28
Keywords: grilled fish tacos, mango salsa, easy fish tacos, summer recipe, quick dinner, healthy tacos, zesty salsa