Irresistible Grilled Fish Tacos with Mango Salsa

I used to think fish tacos were this fancy restaurant thing I could never make at home. Every time I tried grilling fish, it would either fall apart or stick to the grates. My kids would just stare at the sad, broken pieces on their plates.

Then I learned the secret—it’s all about the right fish and not flipping it too early. Once you get that down, these tacos practically make themselves. The mango salsa is just chopped fruit and a few other ingredients mixed together. Nothing complicated, but it tastes like something you’d pay fifteen dollars for at a beachside café.

What Kind of Cod Should I Use?

For these fish tacos, you’ll want to look for fresh cod fillets that are firm and white with no fishy smell – they should smell like the ocean, not “fishy.” If fresh cod isn’t available, frozen cod works just fine as long as you thaw it completely and pat it dry before seasoning. Atlantic cod tends to be a bit more tender, while Pacific cod is slightly firmer, but both will work great for grilling. When selecting your fillets, aim for pieces that are about 1-inch thick so they cook evenly on the grill without falling apart.

Options for Substitutions

These fish tacos are pretty forgiving when it comes to swapping ingredients:

• Cod filet: Any firm white fish works great here – try mahi-mahi, tilapia, halibut, or even salmon if you prefer a richer flavor. Just adjust cooking time based on thickness.
• Fresh mango: No ripe mango? Diced pineapple, peaches, or even diced bell peppers will give you that sweet crunch. Frozen mango works too – just thaw and drain it first.
• Corn tortillas: Flour tortillas are totally fine if that’s what you have. You can also use hard taco shells or even lettuce wraps for a low-carb option.
• Purple cabbage: Regular green cabbage or coleslaw mix works just as well. You could even use shredded lettuce or jicama for different textures.
• Ancho chili powder: Regular chili powder or cayenne pepper can step in here. Start with less since cayenne is spicier than ancho.
• Fresh herbs: If you don’t have fresh cilantro or oregano, use about 1/3 the amount of dried herbs. For cilantro specifically, fresh parsley can work as a substitute.
• Jalapeno: Adjust the heat to your liking – use serrano for more kick, or bell pepper for no heat at all. Remove seeds and membranes to reduce spiciness.

Watch Out for These Mistakes While Grilling

The biggest mistake when grilling fish tacos is overcooking the cod, which turns it dry and flaky instead of tender and moist – aim for an internal temperature of 145°F and remember that fish continues cooking even after you remove it from the grill.

Another common error is not properly oiling your grill grates before cooking, which can cause the delicate fish to stick and fall apart when you try to flip it.

To get the best results, make sure your mango is ripe but still firm so it doesn’t turn mushy in the salsa, and always warm your corn tortillas on the grill for about 30 seconds per side to make them more pliable and prevent cracking.

Finally, don’t skip patting the fish dry with paper towels before seasoning – excess moisture will prevent the spice rub from adhering properly and can cause dangerous flare-ups on the grill.

What to Serve With Grilled Fish Tacos?

These fish tacos are already packed with fresh mango salsa and creamy avocado, so they pair perfectly with some Mexican rice or cilantro lime rice on the side. I love serving them with a simple black bean salad tossed with corn, red peppers, and lime juice – it adds extra protein and complements all those bright flavors. For something lighter, try some jicama slaw or a fresh green salad with lime vinaigrette to balance out the richness of the fish. Don’t forget to have some lime wedges and hot sauce on the table for anyone who wants to add extra zing to their tacos!

Storage Instructions

Keep Fresh: Store your leftover grilled fish and mango salsa separately in the fridge for best results. The fish will stay good for up to 3 days in an airtight container, while the mango salsa keeps well for about 2 days. I like to prep the fish and salsa ahead of time so I can quickly assemble tacos throughout the week.

Make Ahead: The mango salsa actually tastes better after sitting for a few hours, so feel free to make it a day ahead! You can also season and marinate the fish up to 24 hours before grilling. Just keep everything covered in the fridge until you’re ready to cook and serve.

Serve Cold: Leftover fish tacos are great served cold the next day – just flake the fish over fresh tortillas with the mango salsa and toppings. The flavors meld together nicely overnight, making it perfect for a quick lunch or light dinner without any reheating needed.

Preparation Time	15-20 minutes
Cooking Time	10-15 minutes
Total Time	25-35 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 120-135 g
• Fat: 75-85 g
• Carbohydrates: 160-180 g

Ingredients

For the fish:

• 1 tsp garlic powder
• 1 tsp ground cumin
• 1/4 tsp ancho chili powder
• 2 tbsp olive oil (I recommend California Olive Ranch for grilling)
• 1/2 tsp salt
• 1.5 lb cod fillet
• 1 tsp smoked paprika

For the mango salsa:

• 1/4 cup chopped red onion
• 1/4 cup chopped cilantro
• 1 1/2 cups diced mango (ripe, but still firm, about 1/2-inch pieces)
• Salt, to taste
• 1 tbsp chopped jalapeño (remove seeds for less heat)
• 1 tbsp fresh lime juice

For the chimichurri sauce:

• 1/4 cup fresh oregano leaves
• 1/4 tsp ground cumin
• 3/4 cup packed fresh cilantro
• 1 tsp red pepper flakes
• 1 garlic clove
• 2 tbsp red wine vinegar
• 3 tbsp olive oil (use a good quality extra virgin olive oil)
• 1 tbsp lime juice

For serving:

• 12 corn tortillas (small, taco-sized)
• 2 avocados, sliced
• 1 cup thinly sliced red cabbage (adds a nice crunch and color)

Step 1: Prepare and Season the Cod

• 1.5 lb cod fillet
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/4 tsp ancho chili powder
• 1/2 tsp salt
• 2 tbsp olive oil

Preheat your grill to medium-high heat (about 375°-400°F).

In a small bowl, combine the ground cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon of salt, and 2 tablespoons olive oil.

Pat the cod fillet dry with paper towels, then rub the spice blend all over the fish, ensuring it’s evenly coated.

Step 2: Grill the Cod

• cod fillet with spice blend from Step 1

Place the seasoned cod fillet directly on the grill.

Cook for 3-5 minutes per side, turning once, until the fish is opaque and easily flakes with a fork.

Avoid disturbing the fish while it grills to prevent it from falling apart.

Once cooked, remove from the grill and let the fish rest for a few minutes before flaking it into smaller pieces.

Step 3: Prepare the Mango Salsa

• 1 1/2 cups diced ripe mango
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp chopped jalapeño
• 1 tbsp fresh lime juice
• salt, to taste

In a small bowl, combine the diced ripe mango, chopped red onion, chopped fresh cilantro, chopped jalapeño, fresh lime juice, and a pinch of salt to taste.

Gently toss everything together until well mixed.

Set aside until ready to assemble the tacos.

Step 4: Make the Cilantro-Oregano Chimichurri

• 3/4 cup packed fresh cilantro
• 1/4 cup fresh oregano leaves
• 1 garlic clove
• 1 tsp crushed red pepper flakes
• 1/4 tsp ground cumin
• 2 tbsp red wine vinegar
• 1 tbsp lime juice
• 3 tbsp olive oil

In a small blender or food processor, combine the packed fresh cilantro, fresh oregano leaves, garlic clove, crushed red pepper flakes, ground cumin, red wine vinegar, and 1 tablespoon of lime juice.

Pulse until the herbs are finely chopped.

Add the 3 tablespoons of olive oil and pulse again until thoroughly combined and you achieve a sauce-like consistency.

I always taste the chimichurri and adjust the salt or lime juice as needed for a bright, fresh kick.

Step 5: Assemble the Tacos

• 12 corn tortillas
• grilled cod from Step 2
• mango salsa from Step 3
• 1 cup thinly sliced red cabbage
• 2 avocados, cut in slices
• chimichurri sauce from Step 4

Warm the corn tortillas on the grill or a hot skillet for a few seconds per side to make them pliable.

For each taco, layer with a portion of grilled cod (from Step 2), a generous spoonful of mango salsa (from Step 3), some thinly sliced red cabbage, a few slices of avocado, and a drizzle of the cilantro-oregano chimichurri (from Step 4).

Serve immediately for best flavor and texture.