Easy Fish Tacos are oven-baked seasoned flaky white fish, topped with a tangy mango salsa. This simple fish taco recipe with easy mango salsa will be a big hit!
This post was originally published in 2020 and it was updated in January 2024 with new pictures and information. The recipe is still the same.
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These delicious fish tacos will quickly become a family favorite at your dinner table. This is one of my favorite fish recipes to make on busy weeknights. This fish taco recipe can be prepped and cooked in under 30 minutes, perfect for a busy working mom.
Fresh mango salsa is a game changer when it comes to this fish tacos recipe. The sweet mango salsa brings an elevated flavor profile that enhances the fresh fish fillets.
🌟Why You'll Love this Recipe
- Easy to make. You can make these baked fish tacos in the oven or the air fryer!
- Taco Tuesday favorite. This recipe is the perfect addition to your weekly Taco Tuesday lineup!
- Full of flavor. A combination of spices are layered into the crispy breading, flaky fish and ripe mango salsa.
🥘Ingredients
- White fish. I prefer using haddock or cod because it's pretty easy to come by and isn't too flaky. Mahi Mahi is also a great choice if you like a meatier fish. If you are a fan of fish tacos, try my cod fish tacos with taco sauce next.
- Spices. A combination of paprika, cumin, cayenne pepper and chili powder brings a spiced depth to the fish.
- Fresh or frozen mango. If mango is in season, try it fresh! However, frozen mango is a little bit easier to manage and will take less prep time.
- Red onion and fresh cilantro. The red onion adds texture and a mild flavor to balance out the sweet mango while cilantro adds color and fresh flavor.
- Lime. Fresh lime juice brings a citrusy balance to the other ingredients.
- Flour or corn tortillas. I prefer 6" corn tortillas for my tacos but flour tortillas are great as well.
See the recipe card below for the remaining ingredients and quantities.
📖Substitutions & Variations
- Gluten-free substitutes. For my gluten-free friends opt for corn tortillas, gluten-free panko and gluten-free flour.
- Customize your tacos. Add in an extra crunch with a red or green bell pepper or a dollop of sour cream to balance out some spice.
- Different proteins. This recipe would be great for shrimp tacos or use the mango salsa for blackened fish tacos. If you're a fan of all things fish and tacos try my spicy air fryer shrimp tacos or 20-minute beer-battered haddock.
- Use my mango habanero salsa instead!
🔪Instructions
Step 1: Set up an assembly line. Add the flour mixture, breadcrumbs and eggs to their own separate bowls.
Step 2: Dip a piece of fish into the flour mixture.
Step 3: Next, dip the fish in the egg bowl.
Step 4: Finally, dip the fish in the breadcrumbs and transfer it to a plate.
Step 5: Repeat the process with the remaining fish. Place the fish on a baking sheet topped with a cooling rack. Bake for about 10 minutes, until flaky.
Step 6: While the fish is cooking, add all of the salsa ingredients to a bowl. Serve the fish in tortillas with lettuce topped with the mango salsa.
💭Recipe FAQs
I recommend a white fish such as cod, haddock, mahi-mahi, flounder or grouper. I prefer to buy fresh or frozen wild-caught fish. If it is frozen, I will defrost it in the fridge overnight.
Soft corn tortillas are typically what is used but you can also use flour or grain-free tortillas. It all depends on your preference.
The mango salsa can definitely be made a day before and stored in the fridge. However, I recommend cooking the fish just before serving to ensure maximum quality and freshness.
Yes! Use your favorite corn tortillas and find a quality gluten-free flour and gluten-free panko.
👩🏻🍳Chef Tips
- Use fresh quality ingredients. The key to great-tasting fish tacos is using fresh fish and fresh salsa ingredients!
- Best fish for tacos. Use haddock or cod fillets, fresh or frozen. If using frozen fillets, defrost them completely and allow them to come to room temperature before cooking.
- Pat the fish dry. Pat your fish dry before dipping it in your flour, the extra moisture could cause the coating to not stick.
- Heat the tortillas. I like to char my tortillas over the gas flame of my stove for a crispy shell. You can also heat them in the microwave for 30 seconds.
🥗Serving
If you're looking for some sides or extra sauces to pair with these tacos, check out What to Serve with Fish Tacos for some great ideas.
Taco Tuesday isn't complete until you add some margaritas! Try pairing these fish tacos with my spicy cucumber margarita or my spicy watermelon margaritas.
🥣Storage & Reheating
I prefer to cook and prepare everything right before consuming but always store the components of the fish tacos separately for peak freshness.
If you have leftover fish, store it in an airtight container in the refrigerator for 2-3 days.
Reheat in the oven at 400 degrees F for 10-15 minutes.
Similar Recipes
- Slow Cooker BBQ Chicken Tacos4 Hours 15 Minutes
- Cilantro Lime Chicken Tacos1 Hours
- Roasted Tomato and Habanero Salsa35 Minutes
- Air Fryer Argentine Red Shrimp13 Minutes
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below—I’d love to hear how it turned out! THANK YOU!
Recipe
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Fish Tacos with Mango Salsa
See the full post for extra tips and photos
Ingredients
Fish
- 1 ½ pounds white fish, such as cod or halibut, cut into 2-inch pieces
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- cooking spray
Mango Salsa
- 1 mango, peeled and diced or 2 cups frozen mango, defrosted
- ¼ red onion, diced
- 1 avocado, peeled and diced
- ¼ cup cilantro, roughly chopped
- ½ lime, juiced
- ½ teaspoon salt
Taco Assembly
- 8 corn or flour tortillas, warmed
- 8 pieces green leaf or butter lettuce
- cilantro, optional
- lime wedges, optional
Instructions
Fish
- Preheat the oven to 400 degrees F.
- Set up an assembly line: combine flour in a medium-sized bowl with the spices and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own medium-sized bowl.
- Dip a piece of fish in the flour mixture until it is coated on all sides, then dip the fish in the egg bowl, again coating on all sides. Finally, dip the piece of fish in the breadcrumbs and press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining fish.
- Place fish on a parchment paper-lined baking sheet or a cooling rack on top of a baking sheet and bake for 10-12 minutes or until the fish easily flakes with a fork and is opaque inside.
Mango Salsa
- Add mango, red onion and avocado to a bowl. Squeeze in lime juice and sprinkle with salt and cilantro. Stir until combined.
Taco Assembly
- Fill a tortilla with lettuce, a few pieces of fish and top with the mango salsa. Serve with lime wedges squeezed on top and cilantro. Enjoy!
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Sarah's Tips
- Use fresh quality ingredients. The key to great-tasting fish tacos is using fresh fish and fresh salsa ingredients!
- Best fish for tacos. Use haddock or cod fillets, fresh or frozen. If using frozen fillets, defrost them completely and allow them to come to room temperature before cooking.
- Pat the fish dry. Pat your fish dry before dipping it in your flour, the extra moisture could cause the coating to not stick.
- Heat the tortillas. I like to char my tortillas over the gas flame of my stove for a crispy shell. You can also heat them in the microwave for 30 seconds.
- I prefer to cook and prepare everything right before consuming but always store the components of the fish tacos separately for peak freshness.
- If you have leftover fish, store it in an airtight container in the refrigerator for 2-3 days.
- Reheat in the oven at 400 degrees F for 10-15 minutes.
David Holt says
great idea and quick and tasty
Lilly says
So much flavor, so fresh, and so good! We will definitely be making again!
Marianne Adriana Brooks says
This is maybe one of my favourite dishes. I normally make black bean tacos for my vegetarian daughter, but as she isn't eating with us anymore (tears), I thought, why not! I've eaten them in Washington D.C., Tamil Nadu, and Altrincham market, I love fish tacos. Love. So I think I never made them because I didn't want to be disappointed. I wasn't. This baked idea made them subtle and perfect. They hold their form, they look beautiful, and the salsa offsets them jut delicious. I used shop bought corn tortillas, which I wouldn't normally do, but I couldn't cope with both things on my first attempt, I thought the fish might be time consuming and cause me to be distracted from the tortillas, but once they are in the oven, you have a good fifteen minutes or so to get your tortillas fried, I'm copying this into my recipe book, and that is hallowed ground!
Sarah Hill says
This is such a sweet comment, thank you so much!!
Linda Maud Wynne says
If I halve the ingredients do I halve the cooking time?
Sarah Hill says
Hi Linda, no the cooking time for the fish will stay the same no matter how many servings you make.