Fish Tacos with Mango Salsa

5 from 5 votes

These crispy fish tacos are an easy weeknight dinner made with flaky white fish and a fresh mango salsa that adds the perfect sweet and tangy bite. They’re quick, flavorful, and one of my favorite ways to use cod or haddock.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Servings: Servings

Calories: 593.15kcal

Author: Sarah Hill

Equipment

Sheet Pan

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 oil 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

US Customary - Metric

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.
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, 2 eggs, 1 cup panko breadcrumbs
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.
1 ½ pounds white fish, such as cod or halibut
Place fish on a parchment paper-lined baking sheet or a cooling rack on top of a baking sheet, lightly spray with cooking oil and bake for 10-12 minutes or until the fish easily flakes with a fork and is opaque inside.
cooking oil spray

Mango Salsa

Add mango, red onion and avocado to a bowl. Squeeze in lime juice and sprinkle with salt and cilantro. Stir until combined.
1 mango, ¼ red onion, 1 avocado, ¼ cup cilantro, ½ lime, ½ teaspoon salt

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!
8 corn or flour tortillas, 8 pieces green leaf or butter lettuce, cilantro, lime wedges

Video

Notes

Cod, haddock, or mahi mahi all work well here.
Pat the fish dry with paper towels before breading so it sticks better.
Fresh or thawed frozen mango both work for the salsa.
Warm the tortillas before serving for the best texture.

Nutrition