Name: Fish Tacos with Mango Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 mangoes (diced (or about 3 cups diced ripe mango)); 1 red bell pepper (small diced); 1 jalapeño (seeded and small diced); 3 Tbsp red onion (small diced); Juice of 1 lime; ½ tsp lime zest; ⅓ cup cilantro (loosely packed and chopped); ¼ tsp sea salt (or to taste); 1½ -1 ¾ lb skinless mahi mahi* (cut into bite sized cubes); 2 tsp chili powder; ½ tsp oregano; 1 tsp garlic powder; ½ tsp smoked paprika; ¼ tsp cayenne (more or less for spiciness); ½ tsp onion powder; ¼ tsp cumin; ½ -1 tsp sea salt; ½ tsp black pepper; Juice of one lime; 3-4 Tbsp olive oil

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These quick and easy fish tacos with mango salsa are the perfect dinner for any night of the week. Marinated mahi mahi (also easily made with halibut, cod, etc.) have so much flavor and are perfectly balanced by a colorful fresh mango salsa. Easy to vary cooking method, fish type, spice level and more to make it your family favorite dinner!

Plate with fish tacos topped with mango salsa and jalapeño slices.

Why We Love This Fish Taco Recipe
Ingredient Notes
Ways To Vary These fish tacos with mango salsa
Step-By-Step Instructions
Recipe Tips
Storage
Fish Tacos with Mango Salsa Recipe
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You can always count on me to order the fish tacos if they are on the menu. For YEARS these air fryer fish tacos have been one of my top recipes, so I wanted to add another delicious option to the fish taco list.

These mango salsa topped fish tacos are a simple dinner that are perfect for a weeknight dinner and come together so easily. You can vary your cooking method and cook in the air fryer or even bake them if preferred!

Why We Love This Fish Taco Recipe

My child could eat 3 mangoes in one sitting if I let him. They have become a staple in our house so I thought I would put them to use with a fish taco recipe that is loaded up with a mango salsa. One of my favorite combos!

These fish tacos with mango salsa:

are a quick and easy dinner recipe to make
can be made even more quickly with convenience foods like pre-chopped mango, onions, peppers, etc.
have the perfect balance of flavors from the taco marinade to the salsa
cook up in 10 minutes tops–fish is always a quick cooking option

Love taco recipes for dinner? SAME. Try our other favorites: Taco Stuffed Sweet Potatoes, Instant Pot Shredded Chicken Tacos, Slow Cooker Shredded Beef Tacos, Quick Crispy Instant Pot Carnitas or these Slow Cooker Chicken Burrito Bowls!

Ingredient Notes

Fish, mango, cilantro, lime juice and other labeled ingredients.

I prefer mahi mahi for these fish tacos, however, that is not always readily available. It can also be a bit less budget friendly unless on sale. You can very easily sub halibut for the mahi mahi. Salmon bites would work as well. For a thinner white fish like cod or tilapia, skip cubing the fish and just cook the entire filets and then flake into pieces for the tacos.
In a pinch, thawed frozen mango chunks can work for the salsa. I have gotten mangoes that were not ripe enough and tried frozen before with luck. Just drain off any excess liquid after thawing them.

Ways To Vary These fish tacos with mango salsa

make them spicier: keep the seeds in the jalapeños for the mango salsa to add heat, add more jalapeños, stir in some sriracha, extra cayenne in the marinade, etc.
add a crema over top of the tacos when serving like the one in this Taco Stuffed Sweet Potatoes recipe
serve them up differently: think outside of the tortillas and make a taco salad, add to quesadillas, burritos or serve as rice bowls and more

Step-By-Step Instructions

Diced mango, onion, red bell pepper, cilantro and other ingredients in glass mixing bowl.

Step 1: Combine the mango salsa ingredients and toss to combine.

Step 2: Season with more salt to taste. Chill until ready to serve.

Step 3: Whisk together the marinade ingredients for the fish tacos.

Marinated mahi mahi in glass pan with spoon.

Step 4: Pat the mahi mahi dry with a paper towel. Pour marinade over the cubed mahi mahi and toss to evenly coat. Allow 20-30 minutes, and absolutely no more than one hour.

Skillet with cooked fish bites for tacos.

Step 5: Heat a large skillet to medium-high heat. Add your preferred cooking oil and allow it heat up. Add the fish in an even layer, making sure they are spaced out. Sear for about 2 minutes per side, allowing to get golden and crisp on the outside. The fish is cooked when it reaches 137°F internal temperature for a more tender, moist texture, but is considered safe at 145°F technically, but will be a touch drier.

Fish cubed and cooked in bowl with serving spoon.

Step 6: Remove the fish from the skillet and allow to rest for about 5 minutes before adding to your favorite charred corn or flour tortillas, top with salsa and add extra fresh cilantro over top.

Recipe Tips

Don’t marinate the fish more than 20-30 minutes for best results. The acid from the lime juice will start to break down the fish and cause the overall texture to become very mushy.

Serving platter with fish tacos topped with mango salsa.

Storage

Leftover fish and mango salsa will stay fresh in sealed airtight containers in the fridge for about 3-4 days. The salsa is usually the best texture within the first two days, but completely edible after. Reheat in the air fryer for 3-5 minutes at 350°F for nice crispy pieces. You can also microwave the leftovers.

You can freeze the fish for up to 3 months, once completely cooled. Place in freezer-safe container and thaw overnight in the fridge before reheating.

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