Pan-Cooked Fish Tacos with Mango Salsa and Avocado

Name: Pan-Cooked Fish Tacos with Mango Salsa and Avocado
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings (8 tacos)
Cuisine: Mexican-inspired
Ingredients: 500 g white fish fillets, such as cod; 1 tbsp neutral oil; 1/2 tsp ground cumin; 1/2 tsp paprika; 1/2 tsp fine salt; 8 whole small corn or flour tortillas; 1 cup shredded cabbage; 1 whole ripe avocado, sliced; 1 whole large mango, diced; 1/4 whole red onion, finely diced; 2 tbsp chopped cilantro; 1 whole red chilli, finely chopped, optional; 2 whole limes, juiced

Flaky pan-cooked fish in warm tortillas with mango salsa, cabbage, avocado and lime.

By Hez ArslanUpdated October 2, 2026

Total 35 minMakes 4 servings (8 tacos)

Jump to Recipe

Fish tacos with mango salsa balance flaky fish, crisp cabbage and creamy avocado with sweet mango, lime and a touch of chilli. The source lists dill in the salsa; this version uses cilantro, a more typical pairing, while keeping the fresh lime and fruit. Cook the fish in a single layer and check the thickest piece for doneness. Warm the tortillas just before assembling so they bend without cracking. Add salsa at the table to preserve the contrast between warm fish and cool toppings. Mix mango, red onion, cilantro, chilli if using, half the lime juice and a pinch of salt. Set aside. Pat fish dry; season with cumin, paprika, salt and remaining lime juice.

Pan-Cooked Fish Tacos with Mango Salsa and Avocado

How to tell when it is ready

Fish is opaque, flakes easily and reaches 63°C (145°F).

Tips

Pat fish dry before seasoning.
Do not crowd the skillet.
Warm tortillas before filling.
Add salsa just before serving.

Troubleshooting

If cooking is uneven, cut pieces to a similar size.
If the flavour is too strong, adjust with a little of the main liquid.

Substitutions

Use a similar neutral cooking oil if needed.
Choose a suitable broth or stock for the recipe.

Variations

Adjust herbs and seasoning to taste.
Add a little chilli for gentle heat.

Serving suggestions

Serve with black beans.
Add lime wedges.
Offer hot sauce.
Pair with corn salad.

Make ahead

Measure and prepare ingredients in advance; complete cooking shortly before serving.

Storage

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Food safety

Contains fish; check for bones and avoid cross-contamination. Cook fish to 63°C (145°F).

Frequently asked questions

Can I make this ahead?

Prepare components ahead and refrigerate promptly; finish close to serving.

How should I store fish tacos with mango salsa?

Refrigerate leftovers in a covered container within 2 hours and use within 3 days.

Serve promptly and chill leftovers without delay.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Pan-Cooked Fish Tacos with Mango Salsa and Avocado