This recipe for the best Fish Tacos with Mango Salsa may just become your new favorite recipe for Taco Tuesday. Light and flaky white fish, fresh mango salsa, and a cool zesty yogurt sauce come together for a meal easiest enough for busy weeknights but special enough for weekend guests. You can make these easy fish tacos in your air fryer, on the grill, stovetop, or in the oven. Perfect for the 21 Day Fix and WW!
Happy Taco Tuesday! (Or Wednesday. Or Taco anyday).
Hmmm…I seem to have misplaced my margarita.
But I do have these healthy and delicious Fish Tacos with Avocado Mango Salsa and Cilantro Lime Yogurt sauce to celebrate with. Fresh, simple ingredients with a restaurant quality meal. Who needs to go out, right?
Actually…I do. But that’s a different story.
Love these tacos? Next time try my Air Fryer Shrimp Tacos – another family favorite recipe!
Why We Love this Fish Taco Recipe
- Bursting with Fresh Flavors: These fish tacos are a flavor explosion! The combination of juicy white fish, zesty lime, sweet mango salsa, and creamy yogurt sauce creates a taste sensation that will make your taste buds dance with joy. Trust us, every bite is a party in your mouth!
- Easy to Prepare: With simple steps like marinating the fish, making the mango salsa and yogurt sauce, and then grilling, baking, or air frying the fish, you’ll be amazed at how quickly and easily you can create restaurant-worthy fish tacos right in your own kitchen – even if you are a beginner in the kitchen!
- Customizable: You can swap the white fish for shrimp, salmon, or even chicken or pork and your tacos will still be chef’s kiss delish! Also, toppings are totally customizable. Use what you have/what you love!
- Gluten free and Healthy: These fish tacos are naturally gluten free and since they are not breaded and fried, they are a healthier option for dinner.
I love how bright and fresh the ingredients for these Fish Tacos are! You will need:
- Olive oil Spray: or sub olive oil or avocado oil
- Salt Free Taco Seasoning: this is a pantry staple that I always have on hand made from chili powder, garlic powder, onion powder, cumin and other dried spices.
- White fish: such as turbo, flounder, or mahi-mahi. You can also substitute shrimp if desired.
- Corn tortillas: we are gluten free, so we use corn tortillas (Mission Brand Thin Style are my fave) but you can use flour tortillas or lettuce wraps for these tacos.
- Cilantro: I LOVE fresh cilantro, but if you are not a fan, you can omit this.
- Lots of fresh lime juice: We are going to use lime for all the things: marinating the fish, making the salsa, and creating a flavorful yogurt sauce for a bright and refreshing taste.
- Ripe mango: Juicy and sweet mango chunks that add a tropical touch to your tacos, complementing the savory fish with a delightful burst of flavor.
- Diced avocado: Creamy avocado brings some healthy fats to this homemade mango salsa.
- Diced red onion: to balance the sweetness of the mango and creaminess of the avocado. TIP: soak in water to remove a little of the bite.
- Diced jalapeño: This brings flavor and mild heat to the salsa, but as long as you
- Greek yogurt: instead of avocado crema, since there is already avocado in the salsa, we are going to make our crema with protein packed yogurt.
- Shredded lettuce or cabbage: Fresh and crunchy lettuce or cabbage, providing a textural contrast and a refreshing element to the tacos, as well as adding a nutritional boost.
- Salt: A simple yet essential seasoning that enhances the flavors of all the ingredients, ensuring a well-balanced and tasty fish taco experience.
How to Make Fish Tacos with Mango Salsa (four ways)
For the full recipe, be sure to check out the recipe card below!
- Place fish filets in a baking dish or large bowl and squeeze the juice from one lime over top. Add ½ -1 tsp of to each piece and lay a small bunch of cilantro on top. Let the fish sit in the refrigerator for 20 minutes to marinate. After 20 minutes, discard the cilantro, then sprinkle each piece of fish with salt.
- In a separate bowl, combine mango chucks, diced avocado, diced red onion, diced jalapeño, juice from one lime, and a tablespoon of chopped cilantro to make the mango salsa recipe. Mix well and set aside.
- In another small bowl, make the yogurt sauce by mixing the juice from the remaining lime with the Greek yogurt. Add 2 tablespoons of diced cilantro and a sprinkle of salt. Mix well. You can also add some taco seasoning to the yogurt sauce, if desired.
- Cook the fish using your preferred method:
- Grill: Spray the grill or grill pan with olive oil spray. Grill fish over medium heat for 4-5 minutes per side, or until the fish is fully cooked and easily flakes with a fork.
- Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the marinated fish on the baking sheet and bake for 10-15 minutes, or until the fish is fully cooked and easily flakes with a fork.
- Air Fryer: Preheat the air fryer to 390°F (200°C). Cook the fish for 8-10 minutes, or until it is fully cooked and easily flakes with a fork. If using fillets thicker than 1 inch, increase the cooking time.
- Stovetop: Spray pan with olive oil spray. Cook fish over medium heat for 4-5 minutes per side, or until the fish is fully cooked and easily flakes with a fork. It’s ok if it breaks up during the cooking process – you will be eating it in pieces anyway!
- While the fish cooks, lightly spray the corn tortillas with olive oil and sprinkle with salt. Heat each side of the tortillas on the grill or in a pan for a couple of minutes, just until warm, pliable, and slightly toasted.
- Assemble the tacos while the tortillas are warm. Start by spreading 1 tablespoon of the yogurt sauce on each tortilla. Add pieces of cooked fish, followed by shredded lettuce or cabbage, and top with 2 tablespoons of the mango salsa.
Meal Prep and Storage
To Prep Ahead: To make dinner time a breeze, do a little prep.
- Make the Salt Free Taco Seasoning in advance and store it in
- You can make the mango salsa and yogurt sauce up to 3 days in advance and store them separately in airtight containers in the refrigerator. This allows the flavors to develop and makes assembling the tacos a breeze.
- To save time, you can chop the cilantro, red onion, and jalapeño in advance and store them in separate containers.
- If you have leftover cooked fish, let it cool down to room temperature. Store it in an airtight container in the refrigerator for up to 2-3 days. It’s best to consume it within this timeframe for optimal freshness.
- Mango Salsa: Store the mango salsa in a separate airtight container in the refrigerator for up to 3 days. The flavors will continue to meld together, making it even tastier over time.
- Yogurt Sauce: The yogurt sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- The best way to reheat the fish for these fish tacos is to heat the fish over low heat in a pan on the stove. Alternatively, you can reheat your fish tacos in the air fryer at 320 degrees until warmed.
Love these flavors? Check out more Mexican seafood recipes!
I am Gluten Free. Can I eat this Fish Taco recipe?
These are Gluten Free Fish Tacos as long as you use Gluten-free corn tortillas.
Did you know on the 21 Day Fix you can have one flour, or TWO corn tortillas for 1 YELLOW?
What can I serve with this Fish Taco recipe?
Try one of these sides:
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating & a review in the comments section! We love hearing from you!
Fish Tacos with Mango Salsa
- Olive oil spray
- 1 lb white fish – I use turbo, flounder, or mahi-mahi (you can sub shrimp)
- 1- 1 1/2 Tbsp salt free taco seasoning
- 1 bunch Cilantro
- 1 lime
- 1 cup mango diced
- 2/3 cup avocado diced
- 1/4 red onion diced
- 1 tablespoon jalapeño diced
- 1 lime
- 1 Tbsp cilantro chopped
- 1/2 cup plain Greek yogurt
- 1 lime
- 2 Tbsp cilantro
To assemble tacos
- 8 corn tortillas you can sub 4 flour tortillas instead – on the 21 day Fix, you can have 1 flour or TWO corn for a yellow.
- olive oil spray
- Shredded lettuce or cabbage
To marinate fish:
- Place fish in a baking dish or bowl and squeeze the juice from one lime over top. Add ½ -1 tsp of salt free taco seasoning to each piece and lay a small bunch of cilantro on top. Let the fish sit in the refrigerator for 20 minutes to marinate. After 20 minutes, discard the cilantro, then sprinkle each piece of fish with salt.
To make mango salsa:
- Combine mango, avocado, red onion, and jalapeno to make the salsa. Add juice from one lime and a tablespoon of chopped cilantro.
To make yogurt sauce:
- Next, make the yogurt sauce. Mix the juice from the last lime with the Greek yogurt. Add 2 tablespoons of diced cilantro and a sprinkle of salt. Mix well. You can also add some of the taco seasoning, if desired.
Cook fish using desired method- see below for specific directions
- Grill: Spray grill or grill pan with olive oil spray. Grill fish on medium heat 4-5 minutes per side, or or until the fish is fully cooked (it will be white) and easily flakes with a fork.
- Oven: Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Place marinated fish on the baking sheet and bake for 10-15 minutes, or until the fish is fully cooked (it will be white) and easily flakes with a fork.
- Air Fryer: Cook at 390° for 8-10 minutes or air fry until the fish is fully cooked (it will be white) and easily flakes with a fork. If using fillets thicker than 1 inch, increase cook time.
- Stovetop: Spray pan with olive oil spray. Cook fish over medium heat for 4-5 minutes per side, or until the fish is fully cooked and easily flakes with a fork. It's ok if it breaks up during the cooking process – you will be eating it in pieces anyway!
To finish the tacos:
- When the fish is cooked through, lightly spray the corn tortillas with olive oil and sprinkle with salt. Heat each side of the tortilla using the grill or in a pan for a couple of minutes, just until warm, pliable, and slightly toasted.
- Assemble tacos while tortillas are warm. First, I spread 1 Tbsp of yogurt sauce, then add the fish, followed by the cabbage or lettuce, and top with 2 Tbsp of mango salsa.