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Fish Tacos with Mango Salsa | Taste and Tipple

Fish Tacos with Mango Salsa

Course Main Course
Cuisine Mexican
Keyword fish tacos
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4 servings
Author Yvonne Langen


  • 4 fillets cod
  • 4 limes
  • 1 tbsp olive oil
  • 8 small corn tortillas
  • ½ cup feta, crumbled

Mango Salsa

  • mangoes, peeled and chopped
  • ½ jalapeño, seeded and minced
  • ¼ cup red onion, minced
  • 1 lime
  • ¼ cup cilantro, chopped

Chipotle Crema

  • ½ cup mayonnaise
  • ½ cup sour cream
  • tbsp chipotle pepper in adobo sauce, minced


  1. Pre-heat barbecue to medium-high. 

  2. Place cod fillets in rimmed baking sheet. Squeeze juice of 1-2 limes over fish. Brush with olive oil. Sprinkle with salt and pepper. Thinly slice 1-2 limes and place slices on top of fish. Let stand for 10 minutes before grilling. 

  3. Oil grill. Barbecue fish, lid closed, without turning, until a knife inserted into the thickest part of fish and held for 10 seconds comes out warm. This will take 5 to 8 minutes for cod and 8 to 12 minutes for swordfish. Barbecue tortillas, lid open, until warm. This will take 30 seconds to 2 minutes. Turn over tortillas halfway through. Remove to a basket lined with kitchen towel or foil. Seal to keep warm.

  4. To assemble, add 1 tbsp of Chipotle Crema to a tortilla, spread evenly, allowing for ½-inch border at edges. Pull fish apart into small pieces with a fork. Add ½ cup of fish to each tortilla. Top with 2 tbsp of mango salsa. Sprinkle with feta and fresh cilantro. Serve with a wedge of lime. 

Mango Salsa

  1. Combine mango, cilantro, jalapeño, red onion and juice of one lime in a medium glass bowl. Mix to combine evenly. 

Chipotle Crema

  1. Finely mince 1 large or 2 small chipotle peppers in adobo sauce. Combine with sour cream and mayonnaise in a small bowl.