Fish Tacos with Mango Salsa

fish tacos

My son finally starts back to school this Monday, It’s been a long summer busy with fun activities. We went to his school’s open house this past week. He was excited to see some of his old friends, and overjoyed to share his some of the fun things he got to do this summer like pet a dolphin and learn about sharks in the Bahamas.

mango salsa

Even though his summer vacation is over, the heat will still linger until November or December, so we’ll continue to make our light summer meals for the most part up until Thanksgiving or Christmas. And one of my favorite things to make in summer is fish tacos. They’re  so fresh and full of flavor. Now you’d think fresh fish would be easy to come by, living so close to the ocean, but we have to drive an almost an hour to get good fresh Florida fish. So when I don’t want to make the drive, I just get what’s on sale at the supermarket. Yesterday, it was cod.

tacos white background

I seasoned this fish with lots of delicious spices – chipotle chili powder, smoked paprika and cumin. Then I just cooked them in a nonstick skillet and placed the fish on top of some fresh mango salsa and a bed of shredded lettuce. The cabbage is first marinated in vinegar and lime juice to season and soften it. The mango salsa has fresh tomatoes and mild green onions a long with cilantro. The ingredients pair so well together and make a perfect weeknight summer meal.

recipe photo

Yield: 4 servings

Fish Tacos with Mango Salsa

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   Total Time:   30 minutes


1 lb cod, cut into chunks
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon chipotle chili powder
1 tablespoon olive oil
4 medium Old El Paso flour tortillas
2 cups shredded cabbage
1 tablespoon vinegar
the juice from one lime
1/2 cup diced tomato
1 cup diced mango
2 tablespoons freshly chopped cilantro
2 tablespoons sliced green onions


Heat skillet over medium heat. Combine fish chunks with all seasoning and toss well to coat. Drizzle skillet with olive oil. Cook fish over medium heat for 10 – 12 minutes, or until done and opaque throughout.

Combine shredded cabbage with vinegar and lime juice. Mix well and set aside.

Combine tomato, mango, cilantro and green onions. Mix well and set aside.

Place cabbage in tortillas. Top with mango salsa and fish chunks.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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This recipe sponsored by Old El Paso. All opinions 100% mine. 

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