Chili-Lime Fish Tacos with Mango Salsa
Zesty, Juicy & Full of Island Flavor 🌮☀️
There’s something about fish tacos that instantly transports me to a beachside food truck—sunshine overhead, music playing, and that first bite of a warm tortilla filled with flaky fish, sweet mango salsa, and a splash of citrus. These **Chili-Lime Fish Tacos with Mango Salsa** are my go-to when I want a quick, fresh, and flavor-packed dinner. They’re ridiculously easy to throw together and always feel like a little tropical escape on a plate.
What You’ll Need
For the Fish:
• 1 lb white fish (like tilapia or cod)
• 2 tbsp olive oil
• Zest & juice of 1 lime
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp paprika
• Salt & pepper to taste
For the Mango Salsa:
• 1 ripe mango, diced
• 1/4 cup red onion, chopped
• 1 jalapeño, minced (remove seeds for less heat)
• 2 tbsp cilantro, chopped
• Juice of 1 lime
For the Slaw:
• 1 cup shredded cabbage (green, red, or a mix)
• 1 tbsp lime juice
• Pinch of salt
To Serve:
• 8 corn tortillas, warmed
• Optional: lime crema or chipotle mayo
• Fresh lime wedges and chopped cilantro
Step-by-Step Instructions
In a bowl, whisk together olive oil, lime zest and juice, and all the spices. Add the fish and coat evenly. Let it sit while you prep the rest—about 10–15 minutes is plenty.
In another bowl, combine the diced mango, onion, jalapeño, cilantro, and lime juice. Stir gently and let those bright tropical flavors mingle.
3. Toss the Slaw
Quickly toss the shredded cabbage with lime juice and a pinch of salt. It adds the perfect crunch and tang to balance the richness of the fish.
Heat a skillet over medium-high. Add the marinated fish and cook 3–4 minutes per side, or until cooked through and flaking easily. Break into chunks for taco assembly.
5. Assemble the Tacos
Warm your tortillas, then layer in slaw, fish, mango salsa, and a drizzle of crema or chipotle mayo. Top with cilantro and a squeeze of lime. Perfection!
Tips & Variations
Grill the fish for a smoky flavor upgrade.
No mango? Use pineapple or even peach for a sweet twist.
Make it dairy-free by using vegan crema or mashed avocado.
Serve with rice or over a salad bowl for a low-carb option.
Double the mango salsa and use leftovers with chips!
A Taco Night Favorite
These tacos have become a staple in our house—especially during warmer months. They’re quick enough for a weeknight but vibrant and delicious enough to serve at a dinner party. I love making a big batch and setting up a taco bar on the patio with pitchers of iced tea or margaritas. Bonus: everyone thinks you worked harder than you actually did 😉.
📎 Free Printable Recipe Card
📎Want to keep this handy on the fridge or in your Summer Recipe binder?
Download the FREE PDF recipe card here: Chili_Lime_Fish_Tacos_Recipe_Card.pdf 📎
Final Bite
If you’re looking for a meal that tastes like a vacation, this is it. These Chili-Lime Fish Tacos are fast, fresh, and packed with flavor. Let me know how you make them your own—tag your taco night creations so we can all drool together!
