Fish Tacos with Mango Salsa

May 05, 2016 By:
15 minutes
7 minutes
4 servings
Juicy mango salsa and creamy-textured avocado make these tacos especially tasty. Prepare all of the components and serve in separate bowls, allowing your guests to build their own tacos.If mahi-mahi is unavailable, substitute another firm white fish, such as orange roughy, grouper, or snapper.



  1. To make the salsa, stir together the lime zest, lime juice, oil, ginger, and cayenne pepper in a medium bowl. Add the remaining ingredients and stir until evenly combined.
  2. Rinse and dry the fish. Stir together the garlic, chili powder, coriander, cumin, and paprika in a small bowl. Brush both sides of the fish with oil and then spread evenly with the spices. (At this point, the fish can be covered and chilled for up to 8 hours.)
  3. Just before serving, stir together the avocado and lime juice in a small bowl. Spoon the sour cream or yogurt into a small bowl.
  4. To cook the fish, heat the oil in a large skillet over medium-high heat. Add the fish and cook for 3 to 5 minutes per side or until opaque and flaky. Cut into 1-inch squares. Cover to keep warm.
  5. Place the stack of tortillas between 2 damp, heavy-weight paper towels Microwave on HIGH for about 1 minute or until warm and pliable.
  6. On the serving table, arrange separate bowls of salsa, avocado, lettuce, sour cream or yogurt, and the fish. Place the warm tortillas in a basket.
  7. Instruct guests to stuff the tortillas as they wish with the filling ingredients. Roll and enjoy.