Fish Tacos with Mango Salsa

Easy baked fish tacos with mango salsa made with blackened honey-spiced cod and a fresh sweet-tangy mango salsa. Ready in 30 minutes, naturally gluten-free, and loaded with bright summer flavor.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 411

Ingredients Equipment Method Notes

Ingredients

FOR THE MANGO SALSA
1 ripe mango, diced
1/4 cup red onion, finely diced
1-2 jalapenos, diced seeds removed for less heat
1/4 cup fresh cilantro, chopped
1 lime, juiced
1 pinch kosher salt
FOR THE FISH
1 lb cod fillets, patted dry and cut into large chunks wild-caught preferred; pollock or salmon also work
1 tbsp olive oil
1 tbsp honey
1 tsp chili powder
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp onion powder
2 cloves garlic, minced
1/4-1/2 tsp cayenne pepper use 1/4 tsp for mild, 1/2 tsp for hot, or omit
kosher salt, to taste
FOR SERVING
8 small corn or flour tortillas, warmed
Optional toppings: avocado, shredded cabbage, sour cream, lime wedges

Equipment

Large baking sheet
parchment paper
Large mixing bowl
Medium mixing bowl

Method

Preheat your oven to 450 degrees F. Line a large baking sheet with parchment paper and set aside.
Make the mango salsa: In a medium bowl, toss together the diced mango, red onion, jalapeno, cilantro, lime juice, and a pinch of kosher salt. Set aside while you prepare the fish.
Pat the cod fillets completely dry with paper towels. Excess moisture causes the fish to steam rather than roast and prevents browning.
In a large bowl, toss the cod chunks with olive oil and honey until evenly coated. Then add the chili powder, cumin, smoked paprika, onion powder, minced garlic, cayenne, and salt. Toss until every piece is well coated.
Transfer the seasoned fish to the prepared baking sheet, spacing pieces about 1 inch apart. Do not crowd the pan.
Bake for 8 to 10 minutes until the fish is nearly cooked through.
Broil for 3 to 5 minutes watching closely until the exterior is slightly blackened. Do not step away during this step.
Warm your tortillas in a dry skillet over medium heat for 30 seconds per side, or char briefly over a gas flame.
Assemble the tacos by filling each warm tortilla with blackened cod, spooning mango salsa generously on top, adding desired toppings, and finishing with a squeeze of fresh lime. Serve immediately.

Notes

Pat the fish very dry before seasoning for the best color and texture. Coat in oil and honey before adding dry spices to prevent clumping. The mango salsa can be made several hours ahead and refrigerated. Store leftover fish and salsa separately in airtight containers: fish for up to 3 days, salsa for up to 5 days. Reheat fish in a toaster oven or air fryer at 375 degrees F for 5 to 7 minutes. Avoid microwaving the fish.