Fresh Fish Tacos with Mango Salsa Recipe (Hawaiian-Inspired & Easy!)

Light, zesty, and tropical—these fish tacos with mango salsa are everything you want in a quick and flavorful weeknight dinner.

If you’re dreaming of a beachside bite, look no further than these Fish Tacos with Mango Salsa. Inspired by Hawaiian flavors, this dish combines perfectly seasoned mahi mahi with a vibrant, homemade mango avocado salsa that’s bursting with sweetness, spice, and crunch. Whether you're planning a summer cookout, Taco Tuesday, or just want a refreshing alternative to traditional tacos, this easy fish taco recipe delivers bright, bold flavor in every bite.

Plus, they’re ready in just 35 minutes, making them perfect for weeknight dinners or casual entertaining!

Why You’ll Love This Tacos

• Quick & easy: ready in under 40 minutes
  
• Healthy & light – loaded with fresh veggies and lean fish
  
• Bursting with tropical flavor from the mango salsa
  
• Great for summer dinners, beach parties, or Taco Tuesdays
  
• Easily customizable – swap fish, toppings, or heat level to your liking
  

Fish Tacos with Mango Salsa Recipe

Guiseppe

Servings

8

Prep Time

20 minutes

Cook Time

15 minutes

Calories

324

Cuisine

Hawaiian

Category

Main Course

These tropical-inspired fish tacos feature flaky, pan-seared mahi mahi tucked inside crispy taco shells and topped with a colorful mango salsa made from fresh mango, avocado, tomato, red pepper, and lime juice. The mild heat and hint of sweetness from the salsa perfectly balance the savory, spiced fish—creating a taco that's as satisfying as it is refreshing.

Top with coleslaw for added crunch, or serve as-is for a light and healthy meal that’s sure to become a family favorite.

Ingredients

For the Mango Salsa:

• 1 Mango (peeled, seeded, and chopped)
• 2 Avocados (peeled, pitted, and chopped)
• 1 cup Tomato (chopped)
• ½ cup Red Onion (diced)
• ½ cup Red Bell Pepper (diced)
• 2 tbsp Flat-leaf Parsley (chopped)
• 2 tbsp Canola Oil
• 2 tbsp Brown Sugar
• 1 lime (juiced)
• 1 tsp Apple Cider Vinegar
• Dash of hot pepper sauce (to taste)
• Salt and black pepper (to taste)

For the Fish Tacos:

• 24 oz Mahi Mahi fillets (cut into 1-inch slices)
• 1 tsp Ground Black Pepper
• 1 tsp Paprika
• ½ tsp Salt
• 2 tbsp Olive Oil
• 8 Taco Shells

Directions

1. In a bowl, combine mango, avocado, tomato, onion, red pepper, parsley, canola oil, brown sugar, lime juice, vinegar, hot sauce, salt, and pepper. Mix gently to combine. For best flavor, refrigerate for 10–15 minutes to chill and allow flavors to meld.
2. Preheat oven to 325°F (165°C). Place taco shells on a baking sheet and bake for 5 minutes until warm and crisp.
3. Pat mahi mahi fillets dry and season with black pepper, paprika, and salt.
4. Heat olive oil in a skillet over medium-high heat. Add mahi mahi slices and cook for 3 minutes per side, or until the fish is opaque and flakes easily with a fork.
5. Fill each taco shell with cooked fish and top generously with chilled mango salsa. Add optional coleslaw for extra texture.