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Skillet Fish Tacos With Mango Salsa

Easy fish tacos with homemade mango salsa are great for busy weeknights. The salsa comes together quickly and the fish only takes a few minutes to cook. No marinating and no turning on the oven. They’re fresh, flavorful, and are sure to be a big hit!

Serve these delicious fish tacos for Cinco de Mayo, taco Tuesday, or any night of the week.  They’re made with high-quality, simple ingredients to yield the best flavor.

For a different base, serve over tortilla chips or on top of cilantro lime rice or coconut lime rice. You can also use just about any type of fruit salsa such as pineapple, nectarine, or persimmon depending on the season.

Ingredients

  • Flaky white fish – such as mahi mahi, cod, halibut, red snapper, or sea bass.
  • Fish seasoning – garlic powder, onion powder, chili powder, ground cumin, lime juice, and kosher salt.
  • Homemade mango salsa – ripe mango, shallot, fresh cilantro, red bell pepper, fresh lime juice & lime zest, and jalapeno pepper.
  • Warm tortillas – I love corn tortillas but feel free to use flour tortillas if that’s your preference.

See the recipe card for the full list of ingredients.

How to Make Fish Tacos With Fresh Mango Salsa

Step 1. Add the salsa ingredients to a small bowl. Mix to combine and cover. Place in the fridge until ready to serve.

Step 2. Pat the fish dry with a paper towel to remove any moisture then cut the fish into large chunks (about 1.5-inch cubes). Add them to a large bowl along with one tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, and onion powder. Toss to combine and set aside.

Step 3. Heat a large cast iron skillet over medium heat and add one tablespoon of oil. Once hot, add the seasoned fish cubes and arrange them in a single layer. Cook on one side for 3 minutes, flip over, and cook another 2-3 minutes on the other side, (the cooking time may vary depending on the thickness of your fish fillets).

Step 4. Assemble the tacos by layering flaky fish on warm tortillas followed by mango salsa and any additional toppings if desired.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this fish taco recipe using what you already have? Here are some ideas…

  • No white fish? – you can also use salmon or make my BBQ salmon bites instead.
  • No fresh mango? – use thawed frozen mango chunks for ease.
  • No shallot? – use red onion instead.
  • No red pepper? – use orange or green bell pepper or leave it out.
  • Don’t like cilantro? – use sliced green onions.

Variations

  • Shrimp tacos with mango salsa – use shrimp in place of the fish.
  • Pork tenderloin with mango salsa – cook until the internal temperature reaches 145ºF.
  • Lemon pepper fish with mango salsa – switch out the seasonings for lemon pepper seasoning.

How to Store

Store leftover fish and mango salsa in separate airtight containers in the fridge for 1-2 days. Assemble tacos before serving.

How to Serve

Serve the tacos with sliced red cabbage, a dollop of sour cream or dairy free plain yogurt, guacamole without onions, or chipotle lime mayo.

More Taco Recipes

Skillet Fish Tacos With Mango Salsa

5 from 1 vote
Two tacos on a plate with seasoned white fish and a colorful mango salsa.
Easy fish tacos with homemade mango salsa are great for busy weeknights. The salsa comes together quickly and the fish only takes a few minutes to cook. No marinating and no turning on the oven. They're fresh, flavorful, and are sure to be a big hit!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Serving Size 4

Ingredients
 

Mango Salsa

  • 2 mangos, peeled and cut into small cubes or about 2 cups if using thawed frozen chunks
  • ½ cup diced red bell pepper
  • ¼ cup finely diced shallot or red onion
  • ¼ cup fresh cilantro roughly chopped
  • 1 jalapeño pepper seeds removed and diced
  • 1 teaspoon lime zest + juice from 1 lime about 2 tablespoons
  • kosher salt to taste

Fish

  • 1 ¼ pounds white flaky fish I used Halibut
  • 1 tablespoon olive oil

Fish Seasoning

Serving

Instructions

  • Add the salsa ingredients to a small bowl. Mix to combine and cover. Place in the fridge until ready to serve.
  • Pat the fish dry with a paper towel to remove any moisture then cut the fish into large chunks (about 1.5-inch cubes). Add them to a large bowl along with one tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, and onion powder. Toss to combine and set aside.
  • Heat a large cast iron skillet over medium heat and add one tablespoon of oil. Once hot, add the seasoned fish cubes and arrange them in a single layer. Cook on one side for 3 minutes, flip over, and cook another 2-3 minutes on the other side, (the cooking time may vary depending on the thickness of your fish fillets).
  • Assemble the tacos by layering flaky fish on warm tortillas followed by mango salsa and any additional toppings if desired.

Notes

See the blog post for storage instructions, serving ideas, and more customization ideas.

Make It Your Way: Substitutions & Variations

No white fish? – you can also use salmon or make my BBQ salmon bites instead.
No fresh mango? – use thawed frozen mango chunks for ease.
No shallot? – use red onion instead.
No red pepper? – use orange or green bell pepper or leave it out.
Don’t like cilantro? – use sliced green onions.

Variations

Shrimp tacos with mango salsa – use shrimp in place of the fish
Pork tenderloin with mango salsa – cook until the internal temperature reaches 145ºF.
Lemon pepper fish with mango salsa – switch out the seasonings for lemon pepper seasoning.
5 from 1 vote (1 rating without comment)

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