These fresh and flavorful baked fish tacos with mango salsa are made with broiled tilapia and topped with a sweet and spicy mango salsa.
In this Post: Everything you need for Baked Fish Tacos with Mango Salsa
I don’t know what it is about tacos, but they just seem to make everyone happy. Even though my husband isn’t a huge fan of Mexican food, he and my boys love seafood of all kinds. So we created these Baked Fish Tacos with Mango Salsa. Fish tacos are seriously so easy, and fish cooks so fast! You’ll make them once and return to the recipe over and over again.
- For the tacos: tilapia, Cajun seasoning, salt, canola oil, mango salsa, and tortillas.
- For the mango salsa: mango, cilantro, red onion, lime juice, jalapeño, and salt & pepper.
How to Make Baked Fish tacos with Mango Salsa
Start your fish tacos with mango salsa by mixing your Cajun seasoning with salt.
Then lay your fish out on a prepared baking sheet and sprinkle evenly with seasoning. Broil on high for about 6-8 minutes, or until flaky and golden brown.
While fish bakes, make your mango salsa. Start by mincing your cilantro, onion, and jalapeño, and dicing your mango.
Then in a large bowl, add the diced mango.
Add in the red onion, jalapeño, and cilantro.
Freshly squeeze in the lime juice.
Then season with salt and pepper and stir everything together.
To prepare your tortillas, on a hot skillet seasoned with oil, toast on each side for about 30 seconds.
Assemble your tacos by flaking your fish into bite-sized pieces, and evenly divide among the tortillas. Top with the fresh mango salsa.
Serve garnished with additional cilantro or jalapeño slices, and enjoy your Baked Fish Tacos with Mango Salsa!
- Switch the fish. The Cajun seasoning and salsa would taste great with salmon, shrimp, or even swordfish.
- Take out the spice. If you or your family can’t do spice, make the mango salsa without the jalapeño.
- Add some toppings: Up the flavor by adding some sliced avocado or bell pepper on top, or by throwing diced pineapple into the salsa.
Frequently Asked Questions:
What can you serve with fish tacos?
What kind of fish is good for fish tacos?
Any type of white fish usually, like tilapia, cod, grouper, or mahi mahi.
How do you store leftover fish tacos?
Keep the fish and salsa in separate airtight containers in the fridge for up to 3 days.
More Fish Recipes
- Honey Mustard Salmon
- New England Baked Scallops with Panko
- Shrimp and Broccoli Penne
- Tequila Lime Shrimp
- Crab Linguine in White Wine Sauce
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
Whip these delicious Baked Fish Tacos with Mango Salsa up on a busy weeknight or when you’re wanting something fresh and flavorful! Let me know how it goes in a comment!
No fork required.
Baked Fish Tacos with Mango Salsa
- 1 pound tilapia (or any firm white fish)
- 1 tablespoon Cajun seasoning
- 1 teaspoon salt
- 1 teaspoon canola oil
- 12 corn tortillas
- 1 ripe mango (peeled and diced)
- ½ cup cilantro (minced)
- ½ cup red onion (minced)
- ¼ cup fresh lime juice (1-2 limes)
- 1 minced jalapeno (remove seeds and stem for mild salsa)
- salt and pepper to taste
- Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Season fish with Cajun seasoning and salt. Arrange prepared fish filets in a single layer and broil until fish is golden brown and flakes easily with a fork, about 6-8 minutes.
- While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium bowl. Season with salt and pepper to taste.
- Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.
- To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.
- Divide the fish between the tortillas and top with mango salsa to serve.