Tango all week with fish tacos topped with mango salsa

Not just for Taco Tuesdays, these easy fish tacos with mango salsa are made from scratch and bursting with unique flavors. Quick and easy to make, the fresh fish fillets are first pan-fried.

Then, mango, pineapple, red and green peppers, jalapeno pepper, and lemon or lime juice are combined to create mango salsa, a magical combination of fresh and bold flavors.

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Wrap it all up in warm flour or corn tortillas, and you have a tasty family favorite that can be on the table in less than 20 minutes.

These simple fish tacos with mango salsa, like my Crispy Fried Shrimp Tacos, Blackened Shrimp Tacos, and Grilled Fish Tacos, are ideal for a quick weeknight dinner with your family and are also perfect for casual dining. with friends.

Mango, pineapple, red and green peppers, jalapeno pepper, and lemon or lime juice are combined to make mango salsa for fish tacos.

Fish tacos recipe with mango salsa

Makes 8 tacos


1.5 pounds grouper fillets or other firm white fish

½ teaspoon Old Bay seasoning

½ teaspoon lemon pepper

½ teaspoon kosher salt

½ teaspoon garlic powder

1 tablespoon olive oil

8 flour or corn tortillas

2 cups chopped mango

½ red bell pepper, diced

½ green bell pepper, diced

2 jalapenos, seeded and finely chopped

2 small shallots, finely chopped

2 cloves of garlic, finely chopped

4 tablespoons chopped fresh Italian parsley

½ cup crushed pineapple chunks or pineapple with juice

4 teaspoons lime juice


To make the salsa, add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice and parsley to a large bowl and mix well . Taste and add salt and pepper, if necessary. Put aside.

Pat the fish dry with a paper towel. Then season both sides with salt, lemon pepper, Old Bay seasoning and garlic powder.

Pour the olive oil into a nonstick skillet over medium-high heat. When the pan and the oil are hot, add the fillets and cook for two to three minutes (depending on the thickness of the fillet) without moving it.

Then, use a fish turner and carefully flip the fillets and cook another two to three minutes until the fish is opaque. You can also test to see if the fish is cooked by inserting the cans of a fork into the thickest part and turning gently. The fork should go down easily without resistance and the tenderloin should flake easily.

Before serving tacos, heat tortillas according to package directions.

Place a warm tortilla on a plate, add fish and generously spoon the mango salsa on top. Repeat and enjoy!

Sharon’s advice:

  • This recipe assumes your fillets are 1/2 to 3/4 inch thick. If they are thicker or thinner, they will take more or less time to cook.
  • If you want to modify this recipe a bit, add the fish and mango salsa to the tortilla, then top it with a little shredded cabbage or diced avocado. Also feel free to add a squeeze of lime juice or sprinkle your favorite Mexican cheese blend or cotija cheese on top.
  • The mango salsa recipe, as written, is quite mild. If you like your food spicy with a bit of heat, leave some seeds in the jalapenos. If you don’t like the spiciness at all, reduce the number of jalapenos you add and be sure to remove all the ribs and seeds.
  • You can make the mango salsa 24 hours ahead to allow the flavors to develop. If it releases too much liquid, pour some out before adding the salsa to the tacos.
  • This recipe calls for flour or corn tortillas; I prefer flour, but use whatever your family likes.
  • You can tell when the fish is done when the flesh is completely opaque and comes off easily. If you’re using an instant-read digital thermometer, you’re looking for 145 degrees F. in the thickest part of the net.
Sharon Rigby

Sharon Rigsby is the blogger behind GritsPinecones.com, a food and hospitality blog.

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