Grilled Fish Tacos with Mango Salsa and Vinaigrette

May 2023 View more

By Kelli Ra Anderson

Grilled Fish Tacos with Mango Salsa and Vinaigrette

Sweet, spicy, and savory, these grilled fish tacos with mango salsa are filled with delicate, plump whitefish and fresh ingredients. But the Ataúlfo mango featured in the salsa and vinaigrette is easily the star of the show. This smaller fruit from Mexico, in season from February to August, is a particularly silky and tangy-sweet variety, a perfect pairing with fish. Better yet, this recipe is a cinch to make in under 30 minutes with its short cooking time and the easy-to-assemble ingredients. Your Taco Tuesdays may never be the same.

MAKES 4 servings


1 pound firm whitefish (halibut, cod)
4 tablespoons fresh lime juice
2 tablespoons olive oil
2 tablespoons soy sauce
½ teaspoon cumin
8 corn or flour tortillas (5-inch)
2 tablespoons mayonnaise
½ cup Mexican crema
1 tablespoon Sriracha
1 garlic clove, minced
2 cups purple cabbage, finely sliced
1 lime quartered (for serving)
Salt and pepper to taste


1. Preheat oven to 375. Prepare the fish: Combine 3 tablespoons lime juice, oil, and soy sauce in a nonmetal dish. Add the fish and turn to coat. Marinate for 15 minutes.

2. Lime crema: Combine mayonnaise, crema, Sriracha, 1 tablespoon lime juice, and garlic in a bowl. Salt and pepper to taste. Set aside.


Ingredients for grilled fish tacos and mango salsa


1 red bell pepper, seeded and diced
½ small red onion, finely chopped
1 jalapeno, deseeded and diced
2 ripe Ataúlfo mangoes, peeled and diced
½ cup cilantro, stemmed and chopped
1 clove garlic, minced
2 tablespoons fresh lime juice
Salt and pepper to taste


½ cup fresh mango
1 tablespoon lime juice
1 tablespoon honey
2 tablespoons olive oil
Salt and pepper to taste


1. Mango salsa: Toss together all salsa ingredients in a bowl. Set aside.

2. Mango vinaigrette: Purée all vinaigrette ingredients. Set aside.

PRO TIP: To select ripe Ataúlfo mangoes, fruits should be golden and fragrant with flesh that gives slightly when pressed.



1. Remove fish from marinade, sprinkle with cumin and cook on a parchment lined baking sheet for 20 minutes or until golden and flesh flakes easily. Set aside to cool and flake into bite-size chunks.

2. If using flour tortillas, microwave 3 or 4 wrapped in damp paper towels for 30 seconds. For corn tortillas, brown 1 at a time in a pan to soften, or wrap 6 to 8 in foil in a 300-degree oven for 10 to 15 minutes.

3. Fill tortillas generously with fish, top with cabbage, salsa, and a drizzle of lime crema and vinaigrette. Garnish with cilantro and serve with a wedge of lime.

PRO TIP: Choose a white, flaky fish for a milder flavor. Cod, halibut, snapper, tilapia, and mahi mahi are great options.


Photos courtesy of Kellira Media