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The easiest, most delicious fish tacos with mango salsa is an incredible way to celebrate your love for tacos. This easy recipe takes less than 20 minutes of prep and cook!
If you’re like me and you’re obsessed with all-things taco but have limited time or attention span to whip out an elaborate meal, these super quick and easy fish tacos with mango salsa are YOURS!
The actual cooking and preparation of the tacos (not including marinating the cod if you so choose) only takes about 20 minutes. You can get away with not marinating the cod if you’re in a hurry.
I loosely followed my Chili Lime Cod recipe for the fish portion of these fish tacos. It’s seriously such an easy approach to making fish for tacos, burrito bowls, salads, you name it.
The baked zesty cod in combination with the sweet fresh mango salsa and creamy avocado makes for the most vibrant, perfect bite!
Let’s dive into the details.
Fish Taco Ingredients:
Fish: I use cod, but you can go with your favorite fish. Tilapia and halibut work great too!
Avocado Oil: Used for both marinating and cooking the cod, avocado oil has a neutral flavor, allowing the other flavors to shine through, and is a high-temperature cooking oil – perfect for baking the fish!
Chili Powder, Sea Salt, Onion Powder: Used to season the fish, the combination of chili powder, onion powder, and sea salt gives the cod amazing flavor
Lime Zest: Adding citrusy flair to the tacos, lime zest is marvelous to add spunk to fish.
Garlic: Leveling up the flavor of the otherwise mild tasting fish, a little garlic goes a long way in bringing deliciousness to the fish.
For the Mango Salsa: Mango, jalapeno, red onion, lime juice, sea salt
Corn Tortillas: Choose your favorite tortilla for making your tacos! You can go with regular flour tortillas or grain-free tortillas for a paleo option.
How Many Tacos Does This Recipe Make?:
Using ½ pound of cod, you get 6 small street tacos (or more if you don’t load them up). Double or triple the recipe to make more! In my mind, the recipe will feed two people comfortably as long as you have a side dish or two such as rice, beans, salad, and/or slaw.
If you increase the amount of fish you’re making, be sure to double or triple the mango salsa recipe as well! And always plan for more avocados than you think you need, because avocados are the elixir of the gods. 😉
How to Make Fish Tacos with Mango Salsa:
Place the cod in a ziplock bag and add the avocado oil, chili powder, sea salt, onion powder, lime zest, and garlic. Seal the bag and swish everything around until the fish is well-coated in oil and seasoning. Refrigerate at least 20 minutes, up to 24 hours.
When you’re ready to bake, preheat the oven to 400 degrees F and lightly spray or oil a casserole dish. Place the cod inside of the casserole dish and bake for 15 to 20 minutes, or until the fish flakes easily and is cooked through.
While the fish is baking, prepare the mango salsa by stirring everything in a bowl and adding sea salt to taste.
Heat tortillas using your preferred method (I cheat and microwave them). Load up the tortillas with fish and mango salsa.
And that’s it! Your ticket to fresh and frisky fish tacos. Make them any night of the week, on Cinco de Mayo, and/or every single taco Tuesday.
Use your favorite seasonings to marinate the cod. Liquid aminos, lemon pepper, Cajun seasoning, paprika, and ground cumin are all great options.Replace the cod with tilapia, halibut, swordfish or whitefish of choice.Use your favorite tortillas. Keep it grain-free/paleo by using almond flour, cauliflower, or cassava flour tortillas.Swap the mango for pineapple, strawberries, or blueberries to change up the fruit.
If you love fish tacos, also be sure to check out my Mahi Mahi Fish Tacos, which include an amazing avocado crema and delicious slaw!
More Delicious Taco Recipes:
Crock Pot Barbacoa Beef TacosSpiced Ground Beef Tacos with Sweet PotatoesCoffee-Rubbed Grilled Tri-Tip TacosCrispy Avocado Breakfast TacosGrilled Chicken Tacos with Mango Salsa
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo on Instagram and tag @The.Roasted.Root!
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For the Cod
1/2 pound cod2 Tbsp avocado oil1 tsp lime zest1 large clove garlic 1/2 tsp chili powder1/2 tsp onion powder1 tsp sea salt
1 large ripe mango, diced1/4 cup red onion, finely chopped1 jalapeno, seeded and finely chopped2 Tbsp fresh lime juice2 tbsp cilantro, finely minced, optionalSea salt to taste
For the Tacos:
6 to 12 Corn tortillas1 large avocado
Place the cod in a zip lock bag and add the avocado oil, chili powder, sea salt, onion powder, lime zest, and garlic. Seal the bag and swish everything around until the fish is well-coated in oil and seasoning. Refrigerate at least 20 minutes, up to 24 hours.When you’re ready to bake, preheat the oven to 400 degrees F and lightly spray or oil a casserole dish. Place the cod inside of the casserole dish and bake for 15 to 20 minutes, or until the fish flakes easily and is cooked through.While the fish is baking, prepare the mango salsa by stirring everything in a bowl and adding sea salt to taste.Heat tortillas using your preferred method (I cheat and microwave them). Load up the tortillas with fish and mango salsa.
Yield 6 tacosServing Size 1 taco
Amount Per ServingCalories 196Total Fat 10gCarbohydrates 17gNet Carbohydrates 13gFiber 4gSugar 4gProtein 9g