Quick Grilled Fish Tacos with Mango Salsa
70% authentic · Fusion
A faster, lighter take on fish tacos, featuring grilled seasoned fish, a vibrant fresh mango salsa, and a simple avocado crema, all served on warm tortillas.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Firm white fish fillets (like mahi-mahi or snapper)1 lb
- Olive oil2 tbsp
- Chili powder1 tsp
- Cumin1 tsp
- Garlic powder1/2 tsp
- Salt1/2 tsp
- Black pepper1/4 tsp
- Flour tortillas8
- Ripe mango, diced1
- Red onion, finely diced1/4 cup
- Fresh cilantro, chopped2 tbsp
- Jalapeño, minced (optional)1/2
- Lime juice1 tbsp
- Avocado1
- Greek yogurt or sour cream1/4 cup
Steps
- 1
Preheat grill or grill pan to medium-high heat.
- 2
In a small bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper.
- 3
Brush fish fillets with the spice mixture. Grill for 4-6 minutes per side, or until cooked through and flaky. Let rest, then flake into bite-sized pieces.
- 4
Prepare mango salsa: combine diced mango, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Season with salt and pepper.
- 5
Prepare avocado crema: mash avocado with Greek yogurt/sour cream, a squeeze of lime juice, salt, and pepper until smooth.
- 6
Warm flour tortillas on a skillet or directly on the grill for a few seconds per side.
- 7
Assemble tacos: fill warm tortillas with grilled fish, top generously with mango salsa, and drizzle with avocado crema.
- 8
Serve immediately.
