If there is one type of cuisine I will simply never tire of, it is Mexican food. It is on our weekly menu at least two or three nights per week, and that’s when I exercise restraint. Seriously, I’ve had a longstanding and apparently insatiable quesadilla craving that has been going strong for months now. I try mix it up by rotating tacos, burritos, fajitas, quesadillas and enchiladas – so well rounded, right?

Though I have other fish taco recipes that I already love, can you ever have too many good recipes for tacos? No way, man. This particular combo came to me a few weeks ago during one of our first warm weekends of the season. Though all of the components (tortillas, fish + marinade, salsa and sauce) are homemade, each is very simple so it still ends up being a fairly quick meal. It would also be a great one to prepare as a family or with a group of friends – assign one component to each person.  The kids loved the meal just as much as we did. In fact, they loved it so much that we made them again the very next weekend. Bright, fresh, and perfect for enjoying with a classic margarita – just an all around awesome spring meal.  Happy Friday, and have a fabulous weekend!


For the fish: 

  • 2 tbsp. freshly squeezed lime juice
  • 2 tbsp. olive oil, plus more for cooking
  • 3 tbsp. minced cilantro
  • ¼ tsp. cumin
  • ¼ tsp. ground chipotle powder
  • 2 cloves garlic, minced or pressed
  • Coarse salt and freshly ground pepper, to taste
  • 1½ lbs. white fish (halibut or tilapia)

For the salsa: 

  • 2 mangos, pitted, peeled and diced
  • 1/3 cup diced red bell pepper
  • ¼ cup finely chopped red onion
  • 1 tbsp. minced fresh cilantro
  • Juice of one lime
  • Pinch of coarse salt

For the sauce: 

  • 1 avocado, split and pitted
  • ½ cup low-fat greek yogurt
  • 1 clove garlic, minced or pressed
  • Juice of 1 lime
  • Coarse salt and freshly ground pepper, to taste

Corn tortillas, for serving


  • 01

    To make the marinade, combine the lime juice, olive oil, cilantro, cumin, chipotle and garlic in a shallow dish or pie plate.  Season with salt and pepper to taste. Whisk together until well blended.  Place the fish in the mixture, turning to coat. Cover and refrigerate about 30 minutes.

  • 02

    While the fish marinates, make the salsa and the sauce. To make the salsa, combine all the ingredients in a medium bowl, and toss until evenly mixed. To make the sauce, combine the avocado, yogurt, garlic and lime juice in the bowl of a food processor or a blender.  Process until smooth.  Season to taste with salt and pepper.

  • 03

    Add a drizzle of olive oil to a nonstick skillet and heat over medium-high heat. Add the fish to the pan in a single layer (in batches, if needed) and cook, turning once, until the internal temperature measures 135˚ F for halibut or 145˚ F for tilapia on an instant read thermometer. Transfer to a plate or serving platter and flake with a fork. Assemble into tacos with corn tortillas, fish, mango salsa and avocado sauce.

  • Becca Harris

    These look amazing! I might even be able to get my older cousin to eat them and he’s ‘allergic’ to healthy food. His love of tacos might make him forget these are also good for him. This recipe is my new weekend goal.

  • I am so excited to give this recipe a try. My husband and I love fish tacos but have yet to try and create them at home.

  • grandbabycakes

    I wouldn’t be able to stop eating these!

  • Angela

    This picture is beautiful and the recipe looks delicious. I look forward to trying it out. Mangos are the bacon of fruit. They make everything better, especially when paired with jalapeños.

  • Alison

    This looks soooo good. I love everything about it! Can’t wait to try this one!

  • Jennifer

    Delicious! I just made these tonight with mahi mahi and culantro instead of cilantro. Great recipe all around! My husband and I have made several different fish taco recipes and this was one of the best. I have yet to make a recipe from your site that wasn’t great. Also, I LOVE the macaron tower. Your children are so lucky to have such beautiful parties.

  • Danita Day

    I made this recipe last night with fresh halibut which is in season here in the NW. The tacos turned out great and were quick to put together. I did add a little bit of finely chopped fresh jalapeno to the mango salsa to kick up the heat level a bit. This will be on standard rotation. Thanks Annie.

  • annieseats

    So glad you enjoyed them! And thank you for your kind words – you are too sweet!

  • This is the kind of Mexican food I crave – the fresh bold flavors without all the grease and cheese!

  • Mary

    The fish tacos were delicious and easy to make. I added cole slaw mix tossed with lime juice in addition to the mango salsa and avocado cream. Thanks for a great recipe!

  • Maria

    I made these with chicken tonight because I forgot to buy fish. Delicious!

  • Nick Burka

    this is amazing. perfect for a taco o’clock-o kinda evening. thanks

  • Lauren Ochoa

    Oh boy. I have been on an extremely low carb diet for the past few months (had to kick a few pounds off the island) and thus have not been able to make any of your most recent meals. Now that I’m feeling a little looser in the pants I’m ready to get back to my normal “moderation and fresh foods cooked from scratch” eating style and I’m scanning back through your past few months of posts to see what I want to make first. This is probably going to be it!

  • We made these twice in the span of a few weeks, both times for a few couples although I think my kids would like it too! SO good. Your blog dictated our entire menu – the first time we had these along with your recipes for queso fundido and strawberry margaritas (and guac). The second time, regular margaritas, guac again and the black bean/corn/tomato salad recipe from you as well! Thanks for making my menu planning easy :)

  • Lindsay

    These are hands down the best fish tacos I’ve ever made. The concept of fish tacos used to really gross me out until I tried them and now I think they are a perfect summer meal! But these, oh man… these are over the top – bursting with flavor and easy to make. Thank you for a staple recipe!