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Quick Fish Tacos With Mango Salsa – Fresh, Fast, and Flavorful

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Fish: 1 to 1.25 pounds of mild white fish (cod, tilapia, mahi-mahi, or halibut), patted dry
  • Spice mix for fish: 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Oil: 1 to 2 tablespoons avocado oil or olive oil
  • Mango salsa: 1 large ripe mango (diced), 1/4 small red onion (finely diced), 1 jalapeño (seeded and minced), 1/2 red bell pepper (diced), 1/4 cup fresh cilantro (chopped), juice of 1 lime, pinch of salt
  • Creamy sauce: 1/3 cup Greek yogurt or sour cream, 2 tablespoons mayonnaise, juice of 1/2 lime, 1/2 teaspoon honey or agave, pinch of salt, optional dash of hot sauce
  • Tortillas: 8 to 10 small corn or flour tortillas
  • Optional toppings: Shredded cabbage or slaw mix, sliced avocado, extra cilantro, lime wedges

Method
 

  1. Mix the salsa: In a bowl, combine mango, red onion, jalapeño, red bell pepper, cilantro, lime juice, and a pinch of salt. Toss gently and set aside to let the flavors meld.
  2. Make the creamy sauce: Stir together Greek yogurt, mayonnaise, lime juice, honey, salt, and hot sauce if using. Taste and adjust lime or salt. Refrigerate while you cook the fish.
  3. Season the fish: In a small bowl, mix chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper. Pat the fish dry, then sprinkle the spice mix evenly over both sides.
  4. Cook the fish: Heat a large skillet over medium-high. Add oil, then place the fish in the pan. Cook 2 to 4 minutes per side, depending on thickness, until the fish flakes easily and is opaque. Avoid moving it too much so it gets a light sear.
  5. Flake the fish: Transfer to a plate and gently flake into large pieces with a fork. Squeeze a little lime over the top for extra brightness.
  6. Warm the tortillas: Heat a dry skillet over medium and warm tortillas 20–30 seconds per side until soft and pliable. Keep them wrapped in a clean towel to stay warm.
  7. Assemble the tacos: Spread a little creamy sauce on each tortilla. Add cabbage or slaw for crunch, then top with flaked fish. Spoon mango salsa over the top, add avocado slices if you like, and finish with more cilantro and a squeeze of lime.
  8. Serve right away: These are best hot and fresh. Put the extra salsa and sauce on the table for easy seconds.