Print

Grilled Fish Tacos with Mango Salsa

Print Recipe

Zesty grilled white fish tucked into warm corn tortillas, crowned with a bright, sweet–spicy mango salsa and a drizzle of tangy lime crema—perfect for a light, summery meal.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (mahi-mahi, tilapia, or cod), cut into 2-inch strips
  • 2 Tbsp olive oil
  • 2 Tbsp fresh lime juice (about 1 lime)
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp kosher salt, plus more to taste
  • ¼ tsp freshly ground black pepper
  • 8 small corn tortillas, warmed
  • 1 cup finely shredded green cabbage
  • 1 ripe avocado, sliced
  • ¼ cup plain Greek yogurt (or sour cream)
  • 1 Tbsp mayonnaise
  • 1 Tbsp lime juice (for crema)
  • 2 Tbsp chopped fresh cilantro, divided
  • Lime wedges, for serving
  • Mango Salsa:
  • 1 large ripe mango, peeled and diced
  • ½ small red onion, finely chopped
  • 1 small jalapeño, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 1 Tbsp fresh lime juice
  • Pinch of salt

Instructions

  1. Marinate the fish: In a shallow dish, whisk together olive oil, lime juice, chili powder, cumin, smoked paprika, salt, and pepper. Add fish strips, turning to coat. Marinate for 15 minutes while you prepare the salsa.
  2. Make the mango salsa: In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and a pinch of salt. Toss gently and set aside to let flavors meld.
  3. Prepare lime crema: Stir Greek yogurt, mayonnaise, lime juice, and 1 Tbsp cilantro until smooth. Season with a pinch of salt. Refrigerate.
  4. Grill the fish: Preheat grill or grill pan to medium-high heat. Oil grates lightly. Grill fish 2–3 minutes per side, until opaque and grill-marked. Transfer to a plate and flake into bite-size pieces.
  5. Warm tortillas: Quickly toast tortillas on the grill, about 20 seconds per side, stacking and wrapping them in a clean towel to keep warm.
  6. Assemble tacos: Divide shredded cabbage among tortillas. Top with grilled fish, spoonfuls of mango salsa, avocado slices, and a drizzle of lime crema. Sprinkle with remaining cilantro.
  7. Serve: Serve immediately with lime wedges for squeezing.

Notes

  • No grill? Sear the fish in a hot cast-iron skillet with a splash of oil for similar results.
  • Spice level: Leave seeds in the jalapeño for extra heat or swap in a serrano.
  • Tortilla tip: Charring tortillas directly over a gas flame for a few seconds gives great flavor.
  • Make ahead: Mango salsa can be prepared up to 1 day ahead; keep chilled.

Nutrition

Keywords: grilled fish tacos, mango salsa, Mexican street tacos, summer seafood, lime crema

Find it online: https://yumrecipesnow.com/grilled-fish-tacos-with-mango-salsa/