top of page

Fish Tacos with Mango Salsa

Try this delicious recipe for fish tacos to celebrate Cinco de Mayo and the arrival of grilling season.

Prep Time: 30 minutes

Cook Time: 25 minutes

Servings: 12-14


20-24 small white tortillas

1 lb of 4 oz Halibut Portions (or Haddock Portions can be used)

1/2 tsp ground cumin

1/2 tsp cayenne pepper

1 tsp salt

1/4 tsp black pepper

1 tbsp olive oil

Taco Topping Ingredients:

1 sweet red pepper, diced

1 large mango, diced

2 medium avocados, sliced into chunks

2 large tomatoes, diced (or 2 cups of cherry tomatoes)

1/2 bunch cilantro, chopped

1 lime, cut into wedges

Sauce suggestion: Sriracha


1. Line a large baking sheet with parchment for the fish. In a small dish, combine seasonings: cumin, cayenne pepper, salt and black pepper and evenly sprinkle seasoning mix over both sides of fish. Lightly drizzle with olive oil. Bake at 400˚F for 12-15 minutes or until fish flakes with a fork.

2. Combine all taco toppings in a large bowl and mix well.

3. To serve the tacos, quickly toast the tortillas on a large dry skillet or griddle over medium/high heat. Assemble tacos with fish, cut into strips or medium pieces, then add topping, finishing with a squeeze of lime juice and sriracha (optional).


bottom of page