Name: Easy Fish Tacos with Mango Salsa and Spicy Mayo Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican-inspired
Ingredients: 3 tablespoon avocado oil; Juice of 1 lime; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; ½ teaspoon salt; ½ teaspoon black pepper; 1–2 lbs haddock or cod, washed and patted dry; 1 red or orange bell pepper, finely diced; 1 ripe Ataulfo mango, diced; 1 small jalapeño, deseeded and minced; 1 avocado, mashed; ¼ large red onion, finely chopped; Juice of 1 lime; 1–2 tablespoon olive oil; Pinch of salt; Corn tortillas or flour tortillas; Spicy mayo; Lime wedges

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If you’re craving something fresh, vibrant, and absolutely bursting with flavor, then you must try this Easy Fish Tacos with Mango Salsa and Spicy Mayo Recipe. It’s one of those dishes that feels like a sunny celebration in every bite, combining tender, flaky cod with a zesty, sweet mango guacamole and a tantalizingly creamy spicy mayo that brings everything together. Whether you’re cooking for a quick weeknight dinner or impressing guests on the weekend, these tacos hit the perfect balance between simple prep and extraordinary taste.

Ingredients You’ll Need

A clear glass bowl filled with a colorful fruit and vegetable salsa, showing about four layers of small, diced pieces: bright yellow mango, light green avocado, red bell pepper, and bits of purple onion mixed with fresh green herbs. The texture is chunky and fresh, with a wooden spoon resting inside the bowl. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering just the right ingredients is the key to making this dish come alive. Each component, from the smoky marinade on the fish to the juicy mango in the salsa, works together to build layers of flavor and texture that make these tacos so unforgettable.

Avocado oil: A mild, healthy oil perfect for marinating and cooking the fish without overpowering flavors.
Lime juice: Brightens up the marinade and salsa, adding just the right amount of citrus tang.
Smoked paprika: Infuses the fish with a subtle smoky warmth that complements the tropical salsa.
Garlic powder: Adds a gentle savory note to the fish marinade, deepening its flavor.
Salt & black pepper: Essential seasoning to enhance all the ingredients’ natural tastes.
Haddock or cod: Firm, flaky white fish that holds up beautifully in tacos and soaks up the marinade.
Red or orange bell pepper: Provides crunch and a pop of color to the mango guacamole.
Ataulfo mango: Sweet and creamy mango that elevates the salsa with tropical juiciness.
Jalapeño: Adds a hint of heat to balance the sweetness of the mango.
Avocado: Creates a luscious base in the salsa that’s rich and creamy.
Red onion: Offers sharpness and texture contrast in the mango guacamole.
Olive oil: Helps bind the salsa ingredients together while adding a fruity richness.
Corn or flour tortillas: The soft, warm vessel that carries all the delicious fillings.
Spicy mayo: Creamy with a kick, this sauce ties the whole taco experience together.
Lime wedges: For that final zesty squeeze, brightening every bite.

How to Make Easy Fish Tacos with Mango Salsa and Spicy Mayo Recipe

Step 1: Marinate the Fish

Start by whisking together avocado oil, lime juice, smoked paprika, garlic powder, salt, and black pepper in a bowl. This marinade is the magic mix that gives the fish its bold flavor without complicated steps. Submerge your cod or haddock in the marinade, ensuring every piece is coated. Let it sit for about 15 minutes while you prep the other ingredients – this resting time allows the flavors to soak in beautifully.

Step 2: Prepare the Mango Guacamole

Next, combine the diced bell pepper, diced mango, minced jalapeño, mashed avocado, chopped red onion, lime juice, olive oil, and a pinch of salt in a bowl. Mixing these fresh ingredients creates a salsa that’s sweet, tangy, creamy, and slightly spicy – the perfect complement to the smoky fish. Pop this into the fridge to chill while you get the fish cooking.

Step 3: Cook the Fish

Heat a non-stick pan over medium heat, adding a splash of avocado oil if needed. Carefully place your marinated fish in the pan. Cook for about 7 to 10 minutes, flipping halfway through, until beautifully golden on the outside and flaky on the inside. The aroma at this stage is irresistible and signals you’re nearly there.

Step 4: Toast the Tortillas

After cooking the fish, use any leftover oil in the pan to toast the tortillas briefly. Warm them on each side until they’re soft but with a slight crispness and a hint of char. This toasting step adds an extra layer of flavor and ensures your tacos don’t feel soggy once assembled.

Step 5: Assemble Your Tacos

Now for the fun part: spreading a generous spoonful of that luscious mango guacamole onto each tortilla, topping it with a flaky piece of fish, drizzling with spicy mayo, and finishing with a squeeze of fresh lime. This balance of sweet, spicy, tangy, and creamy is truly something special.

How to Serve Easy Fish Tacos with Mango Salsa and Spicy Mayo Recipe

The image shows three fish tacos arranged side by side on the top half of a white plate with a black rim, each taco shell filled with a crispy golden brown piece of fish. On top of the fish, there is a colorful mix of diced red onion, yellow mango, green avocado, red chili slices, and chopped herbs, all drizzled with a creamy orange sauce. Below the tacos, a generous pile of thin, crispy fries seasoned with spices is placed on the plate, garnished with small green herbs. Two lemon wedges are positioned on the plate, one near the tacos and one near the fries. The plate sits on a white marbled surface, with a white ceramic pumpkin and two tall orange containers blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly elevate your tacos, consider garnishing with fresh cilantro leaves or thinly sliced radishes for a peppery crunch. A sprinkle of crumbled cotija or feta cheese can add a delightful salty contrast. These small touches bring extra freshness and visual appeal to your plate.

Side Dishes

Pair your fish tacos with light, complimentary sides like a crisp cabbage slaw, black beans, or a simple Mexican street corn salad. These sides add color and texture to your meal, balancing the richness of the fish and creamy sauces with fresh, vegetal notes.

Creative Ways to Present

For a fun twist, serve your tacos open-faced on a wooden platter with small bowls of extra mango salsa and spicy mayo alongside for dipping. You could also try mini corn tortillas for bite-sized taco appetizers that are perfect for parties or casual get-togethers. Presentation matters, and with this dish, you have lots of room to get playful.

Make Ahead and Storage

Storing Leftovers

If you have any leftover cooked fish, store it separately from the tortillas and guacamole in airtight containers in the fridge. The mango salsa is best kept chilled as well but served fresh for optimal flavor.

Freezing

While the marinated raw fish can be frozen before cooking, once cooked and assembled with the salsa and spicy mayo, these tacos are best enjoyed fresh. Freezing after assembly tends to impact the texture and freshness of the guacamole and tortillas.

Reheating

To reheat leftover fish, place it gently in a warm pan or oven at low heat to prevent drying out. Toast fresh tortillas, and keep the mango guacamole cold and fresh for serving. Assemble anew for the best experience, as the spicy mayo can be added just before eating to keep its creaminess.

FAQs

Can I use a different type of fish for this recipe?

Absolutely! While haddock or cod works perfectly due to their mild flavor and flaky texture, you can try mahi-mahi, tilapia, or even salmon if you prefer a richer fish. Just adjust cooking times accordingly.

How spicy is the spicy mayo, and can I adjust it?

The spicy mayo adds a pleasant, gentle heat that complements the sweetness of the mango salsa. If you prefer it milder, simply reduce the hot sauce or chili powder in your mayo mixture. You can always add more later!

Can I prepare the mango salsa ahead of time?

Yes, you can prepare the mango guacamole several hours in advance and chill it. Just be sure to cover it tightly to prevent browning, as avocado oxidizes quickly.

Are corn tortillas better than flour for these fish tacos?

Both work beautifully depending on your preference. Corn tortillas give a more authentic, slightly earthy flavor and a firmer texture, while flour tortillas are softer and slightly sweeter. Toast them well either way for the best results.

What are some good alternatives for spicy mayo?

If you want to skip spicy mayo, a squeeze of chipotle crema or a dollop of Greek yogurt mixed with lime and chili powder makes a wonderful substitute that keeps things creamy yet light.

Final Thoughts

This Easy Fish Tacos with Mango Salsa and Spicy Mayo Recipe is honestly one of those dishes you’ll find yourself making over and over because it’s just too good, too fresh, and too fun to resist. Give it a try next time you want to liven up dinner with something deliciously bright and satisfying. I promise your taste buds will thank you!