Fish Tacos with Mango Avocado Salsa
Dive into a burst of tropical flavors with these vibrant Fish Tacos with Mango Avocado Salsa—perfect for a quick, healthy, and flavor-packed meal! Tender, flaky white fish fillets are seasoned with a bold blend of chili powder, cumin, and garlic, then grilled to perfection for a smoky, charred taste. The real star of the recipe is the refreshing mango avocado salsa, a colorful medley of sweet mango, creamy avocado, zesty lime, and a hint of heat from fresh jalapeño. Served on warm corn tortillas, these tacos are the ultimate combination of savory, sweet, and tangy. Ready in just 30 minutes, this gluten-free dish is ideal for weeknight dinners or summer gatherings. Garnish with fresh cilantro and lime wedges for an extra pop of flavor!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, tilapia, or halibut)
- 2 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 8 pieces Corn tortillas
- 1 large Mango, diced
- 1 large Avocado, diced
- 0.25 cup Red onion, finely chopped
- 2 tablespoons Cilantro, chopped
- 1 whole Lime, juiced
- 1 small Jalapeño, seeded and finely chopped
Instructions
Preheat your grill or stovetop grill pan to medium-high heat.
Pat the fish fillets dry with paper towels. Brush both sides of the fish with olive oil and season evenly with chili powder, cumin, garlic powder, salt, and black pepper.
Grill the fish fillets for 3-4 minutes on each side, or until the fish is cooked through and flakes easily with a fork. Remove from heat and set aside.
While the fish is cooking, prepare the mango avocado salsa. In a medium-sized bowl, combine the diced mango, diced avocado, red onion, cilantro, lime juice, and jalapeño. Mix gently to combine, being careful not to mash the avocado. Adjust seasoning with a pinch of salt if needed.
Warm the corn tortillas by lightly toasting them over the grill or in a dry skillet for about 30 seconds per side, or until they are soft and pliable.
Assemble the tacos. Break the grilled fish fillets into bite-sized pieces and divide them evenly among the warm tortillas. Top each taco with a generous spoonful of mango avocado salsa.
Serve the fish tacos immediately, garnished with extra cilantro or lime wedges if desired.
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1572 mg | 68% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 41.9 g | ||
| Protein | 119.1 g | 238% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 384 mg | 30% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 3415 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
