Make restaurant-worthy white fish tacos with flaky seasoned haddock (or cod, tilapia, mahi-mahi). Topped with a bright, fresh mango mint salsa, they're an easy weeknight dinner, or crowd-pleasing Taco Tuesday option.
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We love making these white fish tacos for family dinners. They’re not only delicious but also fun to assemble with our favorite toppings. The combination of flaky white fish and the refreshing mango mint salsa brings a burst of summer flavors to the table, no matter the season.
One of the best parts about this recipe is its versatility. Sometimes we even grill the fish in a fish basket on weekends for that extra smoky flavor. Whether we're using haddock, cod, or tilapia, the result is always a hit.
If you love white fish tacos, check out my cassava flour tortillas with lime for a homemade shell that pairs perfectly.
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Why You'll Love These White Fish Tacos
- Delicious flavor: The combination of flaky white fish and sweet, tangy mango mint salsa creates a burst of flavor that is hard to resist in this lighter meal. Perfect for Taco Tuesday.
- Easy to make: This recipe is quick and easy to prepare, making it a great option for busy weeknights or lazy weekends.
- Versatile: You can customize the recipe to suit your taste by adjusting the amount of spice, adding additional toppings, or using a different type of white fish.
You can't have tacos without amazing, easy to make taco shells! Try these easy cassava flour tortillas to wrap around your tacos, brightened with a fresh mango salsa. And add a side of crunch cabbage salad or an easy zucchini ribbon salad to complete your meal.
Recipe Ingredients
You'll need the following ingredients to make white fish tacos:
Ingredient Notes:
- White fish: I used haddock to make this recipe, but feel free to substitute with your favorite kind of fish like cod, halibut, tilapia, or mahi-mahi for the best fish tacos.
- Cumin, paprika, and cayenne: Adds great depth of flavor to the fish. Onion powder can be swapped in to mix up the flavors.
- Ripe mango: Adds natural sweetness and juiciness to the mango salsa. Fresh varieties of mango are available in the summer months. Look for mangoes that have a fruity aroma and are slightly soft to the touch. Fresh ingredients are key for fresh salsa.
- Chives: Adds a slight garlicky note without an overwhelming onion flavor. Substitute with scallions (green onions) or red onion in the sweet mango salsa.
- Mint and cilantro: These herbs elevate the fresh flavor in this easy mango salsa or any dish. Substitute with fresh parsley or basil.
- Jalapeño: Adds the right amount of heat. Swap in serrano pepper for more heat.
- Lemon: Brightens the flavor of the salsa.
- Tortilla Shells: Use store-bought gluten free tortillas for your tacos or try these easy cassava flour tortillas with lime as the perfect compliment to the white fish.
How to Make White Fish Tacos
- Place fish filets on the baking sheet and drizzle with olive oil and spice mix.
- Bake for 8-10 minutes. The fish is ready when it can easily be flaked with a fork.
- While the fish is baking, prepare ingredients for mango mint salsa.
- Combine mango salsa ingredients in a medium-sized bowl and gently mix.
- Assemble Tacos: Serve flaky fish in a warm tortilla topped with mango salsa, shredded cabbage (red or green), chopped green onions, and extra cilantro with a side of tortilla chips.
Expert Tips and Variations
- Choose the right fish: When making fish tacos, choose a mild-flavored white fish that is firm enough to hold up to grilling, baking, or frying.
- Cook the fish just right: Whether you grill, bake, or fry the fish, it's important not to overcook it. Fish is done when it flakes easily with a fork but is still moist and tender.
- Warm the tortillas: To ensure that the tortillas are soft and pliable, warm them up in the oven or on the grill before serving. I like corn tortillas or my easy cassava tortillas.
- Offer a variety of toppings: Fish tacos are all about the toppings, so offer a variety of fresh and flavorful options such as mango salsa, black beans, guacamole, shredded cabbage, chopped red bell pepper, or diced tomatoes.
- Cooking methods: Bake at 425°F for 8-10 minutes, until it flakes easily. On stovetop, sear in a large skillet on mendium-high heat for 3-4 minutes per side. Grill in a lightly greased grill baskiet or large skillet for 3-4 minutes per side.
Common Questions
Yes, white fish is a great choice for making tacos! It tends to have a mild flavor and a flaky texture, which makes it a great option for pairing with bold and flavorful toppings like mango salsa, avocado, and lime. You can grill, bake, or pan-fry the fish, and then serve it on warm tortillas with your favorite toppings.
The best fish to use is mild, flaky white fish like haddock, cod tilapia, halibut, or mahi-mahi.
Serving Suggestions
- Low-carb option: Skip the tortilla—serve the fish and mango mint salsa over a bowl of cauliflower rice or shredded cabbage dressed with lime juice.
- Loaded taco bowl: Use brown rice as a base, top with fish, salsa, black beans, and a drizzle of creamy sour cream or avocado crema.
Storage Tips
- Refrigerator: Store fish and salsa separately in airtight containers in the fridge for up to two days. Assemble right before eating.
More Toppings to Serve With Fish Tacos
📖 Recipe
White Fish Tacos with Mango Mint Salsa
Equipment
- 1 rimmed baking sheet lined with parchment paper
Ingredients
SEASONED WHITE FISH
- white fish filets (575 grams)
- 1 tablespoon olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon fine sea salt
MANGO MINT SALSA
- 2 ripe mangos, peeled and diced
- ½ cup (20 grams) fresh chives, chopped
- ½ cup (22 grams) loosely packed fresh mint leaves, chopped
- ⅓ cup (5 grams) loosely packed fresh cilantro leaves, chopped
- 2 small jalapeño pepper, seeded and deveined, small dice
- 1 teaspoon fresh minced ginger
- 1 organic lemon, juiced
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly ground black pepper
- 4 tortilla shells
Instructions
- Preheat oven to 425°F and line a rimmed baking sheet with unbleached parchment paper.
- Place fish filets on baking sheet and drizzle with olive oil. Mix cumin, paprika, cayenne and salt together and sprinkle on fish.
- Bake for 8-10 minutes. The time depends on the thickness of your fish. The fish is ready when it can easily be flaked with a fork. Transfer fish to a serving dish.
- While the fish is baking, combine mango mint salsa ingredients in a medium sized bowl and gently mix.
- Assemble and serve flaky fish in a warm tortilla topped with mango salsa, shredded cabbage (red or green), and chopped green onions, and extra cilantro with a side of tortilla chips.
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Notes
- Store fish and salsa separately in airtight containers in the fridge for up to two days. Assemble right before eating.
- Offer a variety of toppings: Fish tacos are all about the toppings, so offer a variety of fresh and flavorful options such as mango salsa, black beans, guacamole, shredded cabbage, chopped red bell pepper, or diced tomatoes.
Sarah says
This was my first time adding mint to mango salsa and it was so good! I will be making these again
Jacqui Wilson says
Hi Sarah, I'm so glad you enjoyed the salsa with the tacos!