Looking for new ideas for Taco Tuesdays? Give these Grilled Fish Tacos With Mango Salsa (topped with avocado cream) a try. You can’t go wrong with pan-seared buttery cod, and the addition of mango gives it a fresh, summer spin.
Tacos are always a welcomed meal, and while you can enjoy them in many ways, fish tacos hold a special place. Moist, flaky fish cradled between a warm tortilla and topped with a fresh relish and creamy avocado — where do I sign up?
And while these tacos are perfect for those summer months, you can enjoy this recipe anytime. That’s the great thing about tacos; the possibilities are endless.
Ingredients you’ll need:
- Fish and tacos go hand in hand, and for my version, I went with cod. Fresh codfish is buttery and holds together really well when grilled. The fish is seasoned with sea salt, Creole seasoning, and black pepper.
- White corn tortillas are the best of both worlds. They are pliable, making them great for tacos and get a bit more flavor when toasted. I prefer corn tortillas over flour tortillas mainly because corn tortillas are lower in carbs and calories as flour tortillas are traditionally made using lard or shortening.
- You can make your mango pico de gallo (salsa) from scratch, but purchasing this premade combination makes this recipe much easier. If you can’t find this combination, combine chopped mango, tomato, onion, and serrano or jalapeno peppers, salt, lime juice, and cilantro. See the quick instructions below.
- You’ll need regular pico de gallo (without the mango), avocado, cilantro, sour cream, and garlic powder to make the avocado cream.
Tips when making Grilled Fish Tacos:
- While cooking your fresh cod, be sure to watch the timer because overly cooked fish can become slightly dry.
- You don’t need any butter or oil to toast your tortillas. The only thing that separates you and a stack of toasted tortillas is a little heat.
- For the homemade avocado cream, make sure to choose ripe and slightly soft avocados. If you want your sauce to be nice and creamy, this is where it starts.
To make your own Mango Pico del Gallo (salsa):
Combine the following ingredients in a bowl:
- 1 large mango, peeled and diced
- 2 medium tomatoes, diced
- 1 medium jalapeno, seeds removed and diced
- ¼ medium red onion, diced
- ¼ cup fresh cilantro, chopped
- 1 lime, juiced
- ½ teaspoon sea salt (or to taste)
Grilled Fish Taco FAQs
Yellow corn tortillas deliver more “corn flavor.” They are also slightly thinner and tend to have a more coarse texture making them easier to crack or tear when folded. White corn tortillas are milder, but their flavor heightens when toasted. They also carry more moisture and are softer than yellow corn tortillas, making them perfect for tacos and even enchiladas. You can save those yellow corn tortillas when making homemade tortilla chips or for tostadas.
You’ll want a mild, flaky, dense, white fish for grilled fish tacos. Cod, as I’ve used in this recipe, is ideal, but snapper, grouper, redfish, mahi-mahi, swordfish, haddock, halibut, and flounder are great for grilling or pan-frying.
This dish is not only delicious, but it is also a very healthy option if you are keeping an eye on your calories. It’s a simple recipe to put together on any day of the week.
Whether you’re celebrating Cinco De Mayo or enjoying a Taco Tuesday, this taco recipe will not disappoint!
Here are a few more fish recipes you might enjoy:
- Creole Fish Etouffee (Stew)
- Crispy Fried Red Snapper Fish Sticks
- Crispy “Ritz” Fried Fish Sandwich
- Beer Battered Cod with Sriracha Tartar Sauce
- Creamy Tuscan Steelhead Trout
Grilled Fish Tacos With Mango Salsa
- Total Time: 20 minutes
- Yield: 6 1x
Description
Bring in Taco Tuesdays with these Grilled Fish Tacos made with buttery cod, a fresh mango Pico de Gallo & creamy avocado cream.
Ingredients
- 1 lb. Fresh Cod Fish
- 1/2 tsp. Sea Salt
- 3/4 tsp. Creole Seasoning
- 1/2 tsp. Black Pepper
- 6 White Corn Tortillas
- 2 Small Avocados
- 1 tbsp. Cilantro Flakes
- 1/4 cup Sour Cream
- 1 tsp. Garlic Powder
- 2 tsp. Pico De Gallo
- 1/4 cup Mango Pico de Gallo
- 15 oz. Black Beans, optional
Mango Pico de Gallo (if making from scratch):
- 1 large mango, peeled and diced
- 2 medium tomatoes, diced
- 1/2 medium jalapeno, seeds removed and diced
- 1/4 medium red onion, diced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 teaspoon sea salt (or to taste)
Instructions
- Begin by seasoning the fresh cod with 1/4 tsp sea salt, 1/2 tsp black pepper, and Creole seasoning.
- Heat cooking pan to medium heat and add olive oil. Cook fish on each side for 3 to 4 minutes, then set to the side.
- In a separate pan, heat to high heat. Cook each tortilla for a few minutes on each side until slightly golden brown, then set to the side.
- In a bowl, cut avocado and remove the seed, then scoop insides into a small bowl. Add cilantro flakes, sour cream, Pico de Gallo, 1/2 tsp black pepper, and 1/4 tsp sea salt. Mash and blend ingredients until smooth.
- Optional: In a small cooking pot, heat to low heat and add black beans and garlic powder. Cook for a few minutes.
- Add cooked black beans to the tortilla shell. Cut fish into chunks. Place fish on top of beans. Top off taco with Mango Pico De Gallo, then add avocado cream.
Notes
Which types of fish can I use? For grilled fish tacos, you’ll want a mild, flaky, dense, white fish. Cod, as I’ve used in this recipe is ideal, but snapper, grouper, redfish, mahi-mahi, swordfish, haddock, halibut, flounder are great for grilling or pan-frying.
White or yellow corn tortillas? White corn tortillas are milder than yellow corn tortillas, but their flavor heightens when toasted. They also carry more moisture and are softer than yellow corn tortillas, making them perfect for tacos.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sauté
- Cuisine: American
Nutrition
- Calories: 473
- Fat: 18.4g
Keywords: Mango Avocado Fish Tacos, Fish Tacos, Cod Fish Tacos
