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Fish Tacos with Mango Salsa
Grilled red snapper fish tacos with mango salsa
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(12 rated)


  • Fish and marinade

    • 4 skin-on red snapper fillets, about 6 ounces each (can sub mahi mahi or tilapia)
    • 3 tablespoons minced cilantro
    • 1 scallion, white and green parts, minced
    • 2 cloves garlic, minced
    • 1⁄4 cup orange juice
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • 1⁄4 teaspoon sea salt
    • 1⁄8 teaspoon ground black pepper
  • Salsa

    • 2 roma tomatoes, seeded and chopped
    • 2 mangoes, peeled, pitted, and diced
    • 1 English cucumber, peeled and diced
    • 1 tablespoon plus 1 teaspoon coarsely chopped cilantro, plus extra for garnish
    • 2 tablespoons lime juice
    • 1⁄8 teaspoon sea salt
    • 2 avocados, diced
    • 6 whole wheat tortillas


To marinate the fish, place the fillets in a baking dish and pierce with a fork all over on both sides. Combine the marinade ingredients in a medium bowl, pour over the fish, cover with plastic wrap, and refrigerate 1 hour.

Preheat the grill to medium high or heat a grill pan over medium-high heat on the stovetop.

Grill the fish, flesh side down, about 5 minutes. Using tongs, flip the fillets over and cook until opaque and cooked through, 2 to 3 minutes. Transfer to a platter, remove the skin, and flake the fish with a fork.

Combine the tomatoes, mangoes, cucumber, 1 tablespoon plus 1 teaspoon cilantro, lime juice, and salt in a medium bowl and mix. Add the avocado and gently toss. Divide the fish evenly among the 6 tortillas. Spoon the salsa over each and garnish with cilantro.

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