Fish Tacos with Homemade Mango Salsa

Fish Tacos with Homemade Mango Salsa

Lately I've been using a lot of fruit in my homemade dishes because soon it will be fall (it may already be but I'm pretending it isn't yet) and we'll be stuck back with our faithful friends, the apple, the orange, and the banana. Now, where there is nothing wrong with these tasty fruits, I've been trying to send summer out with a bang and this means lots of salads with strawberries, tons of smoothies, and of course my famous (as it's known in my office) mango salsa!

I'm constantly working on ways to improve my fish tacos and after several tries I've come up with the perfect recipe and now everyone will have a chance to make them!

The Cast:

  • Corn tortillas (10)
  • Cotija or feta cheese
  • Shredded Cabbage (just use a prepared coleslaw-type mix)
  • Fish Filets (recipe below)
  • Mango Salsa (recipe below)
  • Spicy Crema (recipe below)

The Fish:

  • Tilapia, Cod, or Mahi Mahi (4 filets)
  • 1 tbs cumin
  • 1 tbs garlic powder
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tsp onion powder
  • Extra Virgin Olive Oil (EVOO)


  1. Mix all the seasonings together in a small bowl
  2. Coat your filets with a bit of EVOO and rub with your spice mix
  3. Pop it in a pan on medium heat for about 2-3 minutes a side depending on how thick your filets are, the thicker they are, the longer they'll need
  4. Once the fish is down, set it aside, don't worry about it cooling off, it won't affect the taste!

Spicy Crema:

  • 1/4 cup sour cream
  • 2 tbs mayo
  • 1 minced chipotle in adobo sauce
  • 1 tbs of sauce from the adobo sauce
  • Lime


  1. Easy-peasy, mix all the ingredients together in a small bowl and pop it in the fridge (give the lime just a quick squeeze into the sauce)

Mango Salsa

  • 2 ripe mangos
  • 1/2 large red pepper
  • 1/4 large red onion
  • 1 lime
  • 2 tbs honey
  • 1 medium jalapeno pepper
  • 1 tsp salt
  • black pepper to taste


  1. Peel the mango using a sharp knife or a peeler, being careful not to lose too much of the mango itself
  2. Cube the mango into about 1/2 inch cubes, don't worry if they aren't all the same size, they'll slowly breakdown into the salsa overnight anyway
  3. Mince the red pepper, red onion, and jalapeno into fairly small pieces
  4. Combine the fruits and veggies into a bowl or tupperware
  5. Add the rest of the ingredients and stir
  6. Place the container in the fridge overnight, the flavors will all meld together!

Putting it all together:

The best part is finally here!! First, I warm the tortillas together wrapped in tinfoil in the oven at 350 degrees for about 10 minutes. Then I spread the crema onto the warmed tortillas and layer with the fish, cabbage, mango salsa, and a sprinkle of the cotija cheese. Wrap it all up and get ready to taste the most amazing taco EVER!

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