Fish Tacos with Mango Coconut Lime Salsa
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Bright and fresh Fish Tacos with Mango Coconut Lime Salsa is an easy weekday dinner that can have ready in less than 30 minutes!
The refreshing, clean flavors of mango and lime make a nice contrast to spicy Creole-flavored fish. Add a sprinkle of coconut for an island flair!
Fish Tacos with Mango Coconut Lime Salsa
I started loving fish tacos when I had these at Tacky Jack’s in Orange Beach, AL. Every year we go, I have to have these tacos. They are the perfect mix of ingredients and spice. I make a variety of fish tacos myself and always try different spices and vegetables in them.
Beer-battered fish tacos are another option for fish tacos that’s delicious.
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
Salsa
- 1 medium mango diced
- 1 medium lime zest and juice
- 1 tablespoon coconut shredded
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Tacos
- 1 pound white fish
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 1 tablespoon Creole seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
To Serve
- 2 cups lettuce
- 8 small corn or flour tortillas
Fish Tacos Tips and more
- Fish filets cook in less than 10 minutes, making this a quick and easy weeknight dinner.
- Fill free to use corn or flour tortillas.
- You can grill the fish or cook the stovetop as directed below.
- You may also like to substitute Mango Avocado Salsa, Pineapple Mango Relish, Simple Avocado Mango Salad, or Red Onion, Avocado and Mango Salsa for the Mango Coconut Lime Salsa in this recipe. Any of them would make great toppers.
- Any milk white fish will work in this recipe. Use your favorite or what’s on sale.
If you like my Fish Tacos with Mango Coconut Lime Salsa, these fish recipes may excite you!
Fish Tacos with Mango Coconut Lime Salsa
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Ingredients
Salsa
- 1 medium mango diced
- 1 medium lime zest and juice
- 1 tablespoon sweetened coconut flakes shredded
- 1 tablespoon fresh dill or 1 teaspoon dried dill
Tacos
- 1 pound white fish
- 2 tablespoon lime juice
- 1 tablespoon olive oil
- 1 tablespoon Creole seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To Serve
- 2 cups lettuce
- 8 small flour tortillas
Instructions
- Mix salsa ingredients together and refrigerate.
- Heat a non-stick pan to medium high. Add oil.
- Pat fish dry with a paper towel. Sprinkle Creole seasoning on both sides of fish.
- Add to hot pan and cook 2 to 3 minutes on each side. Time will vary depending on thickness of fish. Fish will be done with it changes from opaque to white and flakes with a fork. (You may also grill fish if you prefer.)
- Warm tortillas in oven or under broiler.
- Assemble tacos. Top tortillas with lettuce, fish and salsa. Fold and serve immediately
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Next, try my Strawberry Cream Muffins Recipe
looks very delicious tacos.
Looks great! Shared to my community recipes board!
I love mango on fish tacos, I can’t wait to try your version! Pinned!
There is NO DOUBT about it—that is one killer salsa!!!! The creole spice in the mix—inspired. I had to pin this. I love fish tacos and you did an outstanding job
of this version.
I agree Carol, I LOVE fish tacos and have made them so many diffferent ways, this is def one of my favs!