Skillet Fish Tacos With Mango Salsa
Easy fish tacos with homemade mango salsa are great for busy weeknights. The salsa comes together quickly and the fish only takes a few minutes to cook. No marinating and no turning on the oven. They're fresh, flavorful, and are sure to be a big hit!
Ingredients
Mango Salsa
- 2 mangos, peeled and cut into small cubes or about 2 cups if using thawed frozen chunks
- ½ cup diced red bell pepper
- ¼ cup finely diced shallot or red onion
- ¼ cup fresh cilantro roughly chopped
- 1 jalapeño pepper seeds removed and diced
- 1 teaspoon lime zest + juice from 1 lime about 2 tablespoons
- kosher salt to taste
Fish
- 1 ¼ pounds white flaky fish I used Halibut
- 1 tablespoon olive oil
Fish Seasoning
- 1 tablespoon olive oil
- 1 tablespoon lime juice
- 2 teaspoons chili powder
- 1 teapoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon diamond crystal kosher salt reduce to ¼ teaspoon if using any other kind of salt
- ¼ teaspoon black pepper
Serving
- warm tortillas
- chipotle lime mayo optional
Instructions
- Add the salsa ingredients to a small bowl. Mix to combine and cover. Place in the fridge until ready to serve.
- Pat the fish dry with a paper towel to remove any moisture then cut the fish into large chunks (about 1.5-inch cubes). Add them to a large bowl along with one tablespoon of olive oil, lime juice, chili powder, cumin, garlic powder, and onion powder. Toss to combine and set aside.
- Heat a large cast iron skillet over medium heat and add one tablespoon of oil. Once hot, add the seasoned fish cubes and arrange them in a single layer. Cook on one side for 3 minutes, flip over, and cook another 2-3 minutes on the other side, (the cooking time may vary depending on the thickness of your fish fillets).
- Assemble the tacos by layering flaky fish on warm tortillas followed by mango salsa and any additional toppings if desired.
Notes
See the blog post for storage instructions, serving ideas, and more customization ideas.