Fish Tacos With Mango Salsa. Fish is an excellent source of protein, and the mango salsa provides plenty of vitamin C, which plays a role in immune function. We get it, you are busy at work and home and oftentimes it can be a challenge to get a family-friendly dinner on the table.  We love tacos because they can easily be a DIY meal for even the pickiest eater.  Make a taco bar and have everyone assemble their own tacos!  If you are fortunate enough to be preparing foods for people who are more adventurous eaters, then we have a lovely taco recipe for you. Take a look at our fish tacos with mango salsa below. And we think that you will love this recipe by the taste along, but if you are also thinking about the health benefits of eating fish, make sure to take a look at this article about the healthy oils in fish from the Academy of Nutrition and Dietetics.

Look at this mouth watering recipe! YUMMY!

fish taco

Photo by Klara Knezevic

Did you know that we like this recipe so much, we have it featured in two places:

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Fish Tacos With Mango Salsa

Fish is an excellent source of protein, and the mango salsa provides plenty of vitamin C, which plays a role in immune function and wound healing in the body!
Course: Main Dish
Cuisine: Gluten Free, Mexican, Seafood
Keyword: Easy, Fiber, Lean protein, Quick, Spring, Summer, Tacos
Cooking Method: Stove Top
Condition: Cancer, Dairy Free, Diabetes, Gluten Free, Nut Free, PCOS
Servings: 4 servings


  • 1 mango peeled, pitted, and cubed
  • 1 avocado peeled, pitted, and cubed
  • 1/2 red onion finely chopped
  • 1 lime juiced, plus additional for garnish
  • 1-2 tbsp cilantro fresh, minced
  • salt and pepper
  • vegetable oil
  • 2 large mahi mahi filet or any white flesh fish
  • 1 tbsp blackening seasoning
  • 8 tortilla flour or corn (to make it gluten-free)
  • 2 cups cabbage finely shredded


  • Mix the mango, avocado, onion, and the juice of 1 lime in a bowl. Season with cilantro, salt and pepper.
  • Heat a grilled, or stovetop grill pan until hot. Drizzle a little coating of oil over the fish and rub on the blackening spice. Cook the fish, undisturbed for 4 minute. Carefully flip with spatula and cook for another 4 minutes. Remove.
  • Warm the tortillas on the grill for 1 to 2 minutes or wrap in damp paper towels and microwave for 1 minute until warm and pliable.
  • Break the fish into chunks and divide among the warm tortillas. Top with cabbage and the mango salsa. Serve with the lime wedges.



REBEL Tip: If mangoes aren’t in season, peaches or pineapple make great substitutes.  These tacos can also be made with shellfish, chicken or beef.


Carbohydrates: 42g | Protein: 21g | Fat: 10g | Sodium: 382mg | Potassium: 926mg | Fiber: 9g

Please note:

Nutrition info is an estimate and may contain errors.

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