Healthy Fish Tacos with Mango Salsa Recipe -
Healthy Fish Tacos with Mango Salsa Recipe

Healthy Fish Tacos with Mango Salsa

Recipe by  

"A very healthy and Hawaiian-style fish taco. For a heartier taco add some coleslaw on top of the mango salsa. If you don't have Mahi-Mahi, substitute any firm, thick white fish."

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Ingredients Edit and Save

Original recipe makes 8 tacos Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    1 hr 35 mins


  1. Stir mango, avocado, tomato, red onion, red pepper, parsley, canola oil, brown sugar, lime juice, cider vinegar, hot pepper sauce, salt, and ground black pepper together in a bowl. Refrigerate salsa for at least 1 hour.
  2. Preheat oven to 325 degrees F (165 degrees C).
  3. Heat taco shells in preheated oven until crisp, about 5 minutes.
  4. Season mahi mahi with 1 teaspoon ground black pepper, paprika, and 1/2 teaspoon salt.
  5. Heat olive oil in a skillet over medium-high heat. Cook mahi mahi in olive oil until fish flakes easily, about 3 minutes per side.
  6. Place mahi mahi slices in taco shells and top with mango salsa.
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Reviews More Reviews

Dec 11, 2013

It's a great recipe! I only gave it 4 stars because I had to doctor up the seasoning for the fish. I made the mango salsa almost exactly as the recipe calls for - I just added a bit of cilantro to the mix. Delicious flavor! I could tell by reading the seasoning ingredients for the fish (I used tilapia, since mahi was not available at the time) that it would be too bland. I gave it a wow factor by putting the zest and juice of 1 lemon onto both sides of the fish first, and then dredging both sides of the fish in taco seasoning. I baked the fish in an oiled baking dish at 400 degrees for about 20 minutes. It came out fantastic! I served it with warm taco shells, a shredded blend of Mexican cheeses, and sour cream. Yum!

Mar 19, 2014

I made this tonight for my family and was so pleased! The salsa could possibly use 1.5 tbsp of brown sugar instead of two, but even the way it is written, it was probably the best fruit salsa I've ever tasted. We used cod instead of mahi mahi and the flavors still complemented each other nicely.

May 29, 2014

So delicious & easy to make. Some revisions I made: I omitted the hot pepper sauce and only added 1 T of oil. I also added approx. 1/2 tsp dried coriander. I just used the fish I had on hand (president's choice blue menu lightly breaded haddock). For a sauce, I used mild jalapeno yogurt dip from Costco. Definitely a keeper.

May 11, 2014

This mango salsa is AMAZING! I made it for my family, and we scraped the bowl clean, getting every last bite of the delicious salsa.

May 05, 2015

We loved these tacos! I used soft tacos and made the shells star burst shaped before I put them in the oven draped over on the racks. This created a stand-up hard taco with a fun shape. I then used the cut-outs for cinnamon and sugar chips for dessert! I added garlic to the seasoning for the fish, and used cod (as this is what I had). The result was a fantastic dinner. We really enjoyed the mango salsa and will be eating any left overs with nachos! I will for sure make this again!

Jan 27, 2015

I made this last night with Salmon instead of Tuna (it's what I had in the house). The mango salsa was great with the avocado! I made the salsa with pomegranate balsamic vinegar for a little sweeter finish. This was a great dish, but the fish seasoning was bland, so I used a different recipe for blackening the fish, which gave this a little more kick. I also topped with some creme fraiche (just a dab). This was a fun base recipe but needed some livening up.

Oct 05, 2014

Delicious! Used fresh caught mahi. Can't wait to make it again.

Aug 23, 2014

This recipe was outstanding!!! I did not have any parsley, and only one avocado, but even without those it is hard to imagine it could have been any better. I did use a little more onion (1/2 onion) and red bell pepper (1/2 bell pepper) for more crunch, but this is an easy recipe to tinker with. When I try it next time, I think I will use cilantro instead of the parsley.


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  • Calories
  • 324 kcal
  • 16%
  • Carbohydrates
  • 23.9 g
  • 8%
  • Cholesterol
  • 62 mg
  • 21%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 18.5 g
  • 37%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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