These Easy Fish Tacos with fresh mango salsa are one of my go-to recipes for busy weeknights — flavorful, fresh, and ready in under 30 minutes. The flaky white fish is pan-fried to golden brown perfection and paired with a vibrant mango salsa, creamy guacamole, and spicy mayo. It’s a simple fish taco that feels restaurant-worthy but comes together effortlessly at home — perfect for Taco Tuesday or any dinner time.
These delicious fish tacos are built with simple ingredients, making them a hit for busy working moms or anyone craving healthy fish tacos.
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Ingredients
- Avocado Oil
- Fresh Lime Juice
- Cod Filets or Haddock
- Red or Orange Bell Pepper
- Ataulfo Mango, Jalapeño, Avocado & Red Onion
- Olive Oil
- Flour Tortillas (or corn tortillas for a lighter option)
- Spicy Mayo
- Lime Wedges
- Optional toppings of your choice: purple cabbage, fresh cilantro, sour cream, or tortilla chips
See recipe card for quantities.
Instructions & Video
First, marinate our fish for 15 minutes!
Make the mango guacamole & refrigerate it while we fry the fish…
Fry the fish!
Fry the corn tortillas in the left over oil!
- Marinate the Fish: In a medium bowl, whisk together avocado oil, fresh lime juice, smoked paprika, garlic powder, sea salt, and black pepper. Add your cod filets and coat evenly. Let the marinated fish rest for 15 minutes while you prep the salsa.
- Make the Mango Guacamole: In a large bowl, combine diced bell pepper, diced mangoes, minced jalapeño, mashed avocado, chopped red onion, lime juice, olive oil, and a pinch of sea salt. Mix until smooth and chill in the fridge. This tangy mango salsa keeps the fish tacos vibrant and fresh.
- Cook the Fish: Heat a large skillet over medium-high heat. Add a little avocado oil, then place the marinated fish in the pan. Cook for 4–5 minutes per side (depending on thickness) until golden brown and the internal temperature reaches 145°F. Transfer the fish to a plate and let it rest briefly.
- Heat the Tortillas: If there’s leftover oil in the pan, quickly heat tortillas on both sides until warm and slightly crispy. Flour tortillas or corn tortillas both work for the best result.
- Assemble Your Tacos: Layer tortilla, cooked fish, mango guacamole, and spicy mayo. Add optional toppings of your choice like red cabbage, purple cabbage, or fresh cilantro, and finish with a squeeze of lime. Serve immediately for the freshest fish experience.
Scroll all the way down for the full recipe card! (video below)
Substitutions
- Avocado Oil: Olive oil, canola oil, or grapeseed oil
- Lime Juice: Lemon juice or apple cider vinegar
- Smoked Paprika: Regular paprika or chili powder
- Garlic Powder: Fresh minced garlic or onion powder
- Cod/Haddock: Tilapia, halibut, or mahi mahi fish tacos
- Bell Pepper: Diced tomato or cucumber
- Ataulfo Mango: Regular mango, pineapple, or peach
- Jalapeño: Serrano pepper or a dash of hot sauce for extra heat
- Avocado: Guacamole mix or mashed edamame
- Red Onion: White onion or shallot
- Flour Tortillas: Corn tortillas or taco shells
- Spicy Mayo: Mix mayo with sriracha, chipotle sauce, or yogurt
Equipment
- Cutting Board & Sharp Knife
- Large Skillet or Frying Pan
- Medium & Small Bowls
- Measuring Spoons and Cups
- Parchment Paper (if baking fish)
- Airtight Containers for storage
Storage
Store leftover cooked fish and mango guacamole separately in airtight containers. Fish keeps in the fridge for up to 3 days or can be frozen for up to 2 months. Reheat in a large pan over medium heat. Guacamole stays fresh for 1–2 days if wrapped tightly with plastic. Tortillas can be frozen for up to 3 months.
Top tips for Success!
- Dry the fish well before marinating for the best result.
- Don’t overcook the fish — it should be flaky white fish and tender.
- Assemble just before serving so tortillas stay crisp and guacamole fresh.
FAQ
Yes! Place marinated fish on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes until it flakes easily. Great for busy weeknights and a lighter option.
Add extra jalapeño to the guacamole, sprinkle cayenne pepper or chili powder over the fish, or mix hot sauce into the spicy mango salsa.
Absolutely! Press plastic wrap directly on the surface and refrigerate for up to a day to keep it fresh for taco Tuesday or your next dinner table.
Related
Looking for other quick & easy recipes like this? Try these:
Dessert Pairing
These are my favorite desserts to serve with these fish tacos:
Easy Fish Tacos Recipe (with mango salsa & cod)
Ingredients
Equipment
Method
- Marinate the Fish: In a bowl, whisk together avocado oil, lime juice, smoked paprika, garlic powder, salt, and black pepper. Add the haddock (or cod) and coat it evenly in the marinade. Let it sit for about 15 minutes while you prep the guacamole.
- Make the Mango Guacamole: In another bowl, combine the diced bell pepper, diced mango, minced jalapeño, mashed avocado, chopped red onion, lime juice, olive oil, and a pinch of salt. Mix everything together until well combined, then place it in the fridge to chill while you cook the fish.
- Cook the Fish: Heat a large pan over medium heat. Add a little more avocado oil if needed, then cook the marinated fish for about 7–10 minutes, flipping carefully halfway through, until golden and flaky.
- Toast the Tortillas: If there’s any oil left in the pan, quickly toast your flour tortillas on both sides until warm and slightly crispy. Flip them a few times to get even color.
- Assemble the Tacos: Spread a spoonful of mango guacamole onto each toasted tortilla, add a piece of fish, drizzle with spicy mayo, and finish with a squeeze of lime. (WATCH VIDEO BELOW)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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