These easy Fish Tacos with Mango Salsa are loaded with spiced & blackened chunks of cod and a sweet & tangy mango salsa. It only takes about 30 minutes to make and is super light, fresh, and healthy.
These baked cod tacos with mango are very similar to my Easy Air Fryer Shrimp Tacos. If you are looking for a recipe without seafood, try my Steak Street Tacos.
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What Fish Is Best for Fish Tacos?
My favorite is cod. It is easy to find and relatively inexpensive. In general, white lean and flaky fish filets are best, like pollock, sea bass, halibut, mahi mahi, or red snapper. You can even use salmon for this recipe.
Always opt for wild caught fish when you can. It has a better flavor and is cleaner.
I prefer to buy fish from the frozen rather than from the case. Frozen fish is frozen right off the boat so it is actually fresher. The fish from the case is previously frozen and then thawed.
Why You’ll Love This Recipe
- Easy - This recipe will only take about 30 minutes to make. Most of the work involved is prepping and chopping.
- Fresh - All of the fresh veggies, fruit, white fish, and bright flavors make this dish light and healthy.
- Sweet, spicy, & tangy - These tacos are the perfect balance bite. You have the sweetness from the mango and honey, the spice from the cayenne and jalapeño, and the acidity from the lime juice.
- Tender fish - The fish is super flaky and moist.
- Spiced - The fish is loaded with Mexican spices. It is broiled which gives it a blackened flavor that pairs so well with the sweet salsa.
- Perfect spring/summer dinner - All of these fresh flavors make this recipe perfect for warmer weather. It is a great Cinco de Mayo recipe.
- Gluten-free - Always be sure to check the ingredients and packaging to be sure.
Ingredients & Substitutions
- Jalapeño: You can leave the seeds and membranes on for extra spice. For less spice, use only one pepper.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cod: I prefer to use cod for these tacos because it is thicker and firm, but still super tender and flakey. I buy wild caught frozen filets, thaw them overnight in the fridge, and then dice them into large chunks. You do not have to dice the fish, but I prefer bite size pieces for tacos. You can also use pollock or even salmon. I do not recommend tilapia because it is too thin.
- Cayenne Pepper: If you are sensitive to spice, omit. Use ½ teaspoon if you want these to be hot, and only ¼ teaspoon for a mild to medium heat.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Fish Tacos with Mango Salsa
Quick Overview
- Make the mango salsa.
- Bake the fish and assemble.
Step by Step Instructions
Broil the fish to deepen the flavor and caramelize the exterior.
Step 1: Preheat the oven to 450 degrees. In a medium bowl, toss together the mango, onion, jalapeño, cilantro, lime juice, and salt. Set aside.
Step 2: In a large bowl, toss together the cod, oil, honey, chili powder, cumin, paprika, onion powder, garlic, cayenne, and salt.
Step 3: Line a large baking sheet with parchment paper. Transfer the fish to the sheet, placing the pieces about 1 inch apart.
Step 4: Bake for 8-10 minutes. Broil for 3-5 minutes or until slightly blackened, watching closely so they do not burn. Assemble tacos.
Recipe Serving Suggestions
When it comes to tacos, I am all about the toppings. Besides the salsa, here are some of my other favorite toppings for these:
- Feta or cotija cheese
- Coleslaw or thinly sliced green or red cabbage
- Sliced avocado
- Jalapeño Lime Crema Sauce
- Mexican Pickled Onions
If you are looking for an easy side dish, I love to serve these with my Easy Mexican Potatoes.
Expert Tips & Variations
- Pat the fish dry. If there is too much water on the fish it will steam in the oven and not develop much color. Use multiple paper towels to absorb as much excess moisture as possible before seasoning.
- Broil the fish. This is going to slightly char the exterior and add tons of flavor.
- Heat the tortillas. I love to warm my tortillas over the gas flame on my stove. You can also use the microwave or a pan on the stove.
- Grill or pan fry. If you do not want to bake the fish, do not cut it into chunks. Pan fry or grill the filets over medium high heat until cooked through.
Recipe FAQs
Any side that you would serve with tacos pairs great with these, like rice, beans, tortilla chips, etc.
Cod is much better! It has a better flavor and is meatier.
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Fish Tacos with Mango Salsa
Ingredients:
Mango Salsa
- 2 ripe fresh mangoes, peeled & diced
- ½ cup finely diced red onion
- 1-2 jalapeños, seeds & membrane removed, finely diced*
- ⅓ cup chopped cilantro leaves & stems
- 2 limes, juiced
- ½ teaspoon Morton kosher salt
Fish
- 1.5 pounds cod, cut into 1.5 inch pieces & pat dry*
- 1 ½ Tablespoons avocado or vegetable oil
- 1 Tablespoon honey
- 1 ½ teaspoon chili powder
- 1 ½ teaspoon cumin
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon onion powder
- 1 ½ teaspoon granulated garlic
- ¼ - ½ teaspoon cayenne pepper*
- 1 teaspoon Morton kosher salt*
For Serving
- 8-10 corn tortillas
Instructions:
- Preheat the oven to 450 degrees. In a medium bowl, toss together the mango, onion, jalapeño, cilantro, lime juice, and salt. Set aside.
- In a large bowl, toss together the cod, oil, honey, chili powder, cumin, paprika, onion powder, garlic, cayenne, and salt.
- Line a large baking sheet with parchment paper. Transfer the fish to the sheet, placing the pieces about 1 inch apart.
- Bake for 8-10 minutes. Broil for 3-5 minutes or until slightly blackened, watching closely so they do not burn. Assemble tacos.
Notes:
- Jalapeño: You can leave the seeds and membranes on for extra spice. For less spice, use only one pepper.
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Cod: I prefer to use cod for these tacos because it is thicker and firm, but still super tender and flakey. I buy wild caught frozen filets, thaw them overnight in the fridge, and then dice them into large chunks. You do not have to dice the fish, but I prefer bite size pieces for tacos. You can also use pollock or even salmon. I do not recommend tilapia because it is too thin.
- Cayenne Pepper: If you are sensitive to spice, omit. Use ½ teaspoon if you want these to be hot, and only ¼ teaspoon for a mild to medium heat.
- Pat the fish dry. If there is too much water on the fish it will steam in the oven and not develop much color. Use multiple paper towels to absorb as much excess moisture as possible before seasoning.
- Broil the fish. This is going to slightly char the exterior and add tons of flavor.
- Heat the tortillas. I love to warm my tortillas over the gas flame on my stove. You can also use the microwave or a pan on the stove.
- Grill or pan fry. If you do not want to bake the fish, do not cut it into chunks. Pan fry or grill the filets over medium high heat until cooked through.
My husband raved about it and we all love it. Super delicious, and packed with flavor. Thank you
What a creative combination of flavors. Can't wait to make this.
I’m actually a bit obsessed with the mango salsa from this recipe. Having never tried it before I was curious - it’s delicious!
I made these fish tacos last night and my whole family loved them. Thanks so much for the recipe!
These were absolutely incredible and made me dream of summer. Thanks for the recipe, will be making again!