Fish Tacos with Mango Salsa
These quick and easy fish tacos with mango salsa are the perfect dinner for any night of the week. Marinated mahi mahi have so much flavor and are perfectly balanced by a colorful mango salsa. Easy to vary cooking method, fish type, spice level and more to make it your family favorite dinner!
Servings: 8 tacos
Ingredients
FOR THE MANGO SALSA
- 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
FOR THE FISH:
- 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
Instructions
- Combine the mango salsa ingredients and toss to combine. Season with more salt to taste. Chill until ready to serve.
- Whisk together the marinade ingredients for the fish tacos. Pat the mahi mahi dry with a paper towel. Pour marinade over the cubed mahi mahi and toss to evenly coat. Allow the fish to marinate for about 20-30 minutes, but NO MORE than 60 minutes at the most.
- 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.
- 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 chopped cilantro over top.
Air Fryer
- Arrange the fish in an even layer and heat for about 8-10 minutes at 400°F or until opaque and flaky.
Baked Fish
- Preheat oven to 425°F. Arrange the marinated fish on a parchment lined baking sheet. Bake for about 12-15 minutes or until fish reaches about 140°F.
Notes
*You can vary the fish and use halibut easily in place of the mahi mahi. Cubed salmon can also work. If you would like to use a thinner white fish like cod, keep the fillets whole and cook on both sides and then flake the fish to add to tacos.
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.
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.
**Nutrition is not based on tortillas. Only the fish and mango salsa needed for 8 tacos.