Grilled Fish Tacos with Mango Salsa

Juicy, spice-rubbed white-fish fillets are briefly flame-kissed on the grill, then tucked into warm corn tortillas and crowned with a bright, sweet-heat mango salsa. The result is a 30-minute dish that balances smoky, tangy and tropical notes—perfect for a relaxed week-night dinner or a spontaneous summer gathering.

Why You’ll Love This Recipe

• Fresh, vibrant flavours. The contrast between lightly charred fish and chilled mango salsa keeps every bite lively.

• Quick to prepare. Hands-on time is usually under half an hour, ideal for busy schedules.

• Healthy yet satisfying. Lean fish, fruit-forward salsa and corn tortillas give a lighter spin on classic tacos.

• Versatile. Change the fish, the spice blend or the fruit in the salsa to suit the season or your pantry.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the grilled fish

• 1 lb (450 g) firm white fish fillets (cod, mahi-mahi or halibut)

• 1 Tbsp olive oil

• 1 tsp chili powder

• ½ tsp ground cumin

• ½ tsp smoked paprika

• ¼ tsp garlic powder

• ¼ tsp kosher salt

• Juice of ½ lime

For the mango salsa

• 1 large ripe mango, diced

• ¼ cup finely diced red onion

• 1 small jalapeño, seeded and minced

• 2 Tbsp chopped fresh cilantro

• Juice of 1 lime

• Pinch of salt

To assemble

• 8 corn tortillas (6-inch)

• 1 cup finely shredded red or green cabbage

• 1 avocado, sliced (optional)

• Lime wedges for serving

directions

1. Make the salsa. In a small bowl, combine mango, red onion, jalapeño, cilantro, lime juice and salt. Cover and refrigerate while you grill the fish.

2. Season the fish. Pat fillets dry. In a separate bowl, whisk olive oil, chili powder, cumin, paprika, garlic powder, salt and lime juice; brush this mixture over both sides of the fish.

3. Pre-heat the grill. Heat an outdoor grill or cast-iron grill pan to medium-high (about 400 °F / 200 °C). Oil the grates lightly.

4. Grill the fish. Place fillets on the grill; cook 3–4 minutes per side, turning once, until the flesh is opaque and flakes easily with a fork. Transfer to a plate and let rest 2 minutes.

5. Warm the tortillas. While the fish rests, warm tortillas on the grill for 30–45 seconds per side until pliable.

6. Assemble. Flake the fish into large chunks. Fill each tortilla with cabbage, fish, a generous spoonful of mango salsa and avocado slices. Serve with lime wedges.

Servings and timing

(For a larger gathering, the recipe doubles easily—plan on roughly 1 lb / 450 g fish for every four diners.)

Variations

• Swap the fruit. Substitute pineapple, papaya or peach for mango when they are in season.

• Change the spice profile. Replace the chili-cumin blend with Cajun seasoning or Old Bay for a bolder kick.

• Add a creamy element. Drizzle with chipotle crema or plain yoghurt to mellow the heat.

• Make it low-carb. Serve the toppings over shredded lettuce instead of tortillas.

• Use a different protein. Shrimp or thin chicken cutlets grill quickly and work well with the same seasoning.

storage/reheating

• Fish: Store grilled fish in an airtight container in the refrigerator for up to 3 days. Reheat in a 325 °F (165 °C) oven for 7–10 minutes or in an air-fryer at 390 °F (200 °C) for about 3 minutes.

• Mango salsa: Keeps well, covered, for 24 hours. Stir and taste for seasoning before serving.

• Tortillas: Wrap in foil and re-warm briefly in a low oven or on a hot pan.

• Freezing: Cooked fish can be frozen for up to 1 month; thaw overnight in the refrigerator and reheat gently. Mango salsa does not freeze well.

FAQs

What type of fish works best for tacos?

A firm, flaky white fish such as cod, mahi-mahi, halibut or snapper holds together on the grill without falling apart.

How do I know when the fish is fully cooked?

The flesh turns opaque throughout and flakes easily with gentle pressure from a fork; an internal temperature of 145 °F / 63 °C indicates doneness.

Can I cook the fish indoors if I don’t have a grill?

Yes. A well-oiled cast-iron skillet over medium-high heat yields similar results; cook fillets 3–4 minutes per side.

Are these tacos gluten-free?

They are naturally gluten-free if you use 100 % corn tortillas and confirm that your spice blend contains no fillers.

How spicy is the mango salsa?

With one seeded jalapeño it is mildly spicy. Leave the seeds in or add another pepper for extra heat.

Can I make the salsa ahead of time?

Certainly. Prepare it up to 24 hours in advance; a short rest allows the flavours to meld.

How long will leftovers stay fresh?

For best quality, consume refrigerated fish within 3 days and salsa within 1 day.

Can I freeze the grilled fish?

Yes. Cool the fish completely, wrap it tightly and freeze for up to a month. Thaw overnight in the refrigerator before reheating.

What other toppings complement these tacos?

Consider shredded cabbage, pickled red onions, crumbled queso fresco, chipotle crema or fresh pico de gallo.

How can I prevent corn tortillas from cracking?

Warm them briefly on the grill or in a dry skillet to make them pliable, and keep them wrapped in a clean towel until serving.

Conclusion

Grilled Fish Tacos with Mango Salsa offer a harmonious blend of smoky seafood and vibrant fruit in a dish that is both quick to prepare and impressive to present. With flexible ingredient options, simple make-ahead components and crowd-pleasing flavours, this recipe is destined to become a staple whenever you crave a taste of summer. Enjoy each fresh, colourful bite.