clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
grilled fish taco front facing with avocado cream

Grilled Fish Tacos With Mango Salsa

  • Author: Eric Jones
  • Total Time: 20 minutes
  • Yield: 6 1x


Bring in Taco Tuesdays with these Grilled Fish Tacos made with buttery cod, a fresh mango Pico de Gallo & creamy avocado cream.


Units Scale
  • 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)


  1. Begin by seasoning the fresh cod with 1/4 tsp sea salt, 1/2 tsp black pepper, and Creole seasoning.
  2. 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.
  3. 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.
  4. 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.
  5. Optional: In a small cooking pot, heat to low heat and add black beans and garlic powder. Cook for a few minutes.
  6. 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.


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


  • Calories: 473
  • Fat: 18.4g

Keywords: Mango Avocado Fish Tacos, Fish Tacos, Cod Fish Tacos