The Best Grilled Fish Tacos topped with fresh mango salsa, chimichurri sauce, avocado and cabbage. Every bite explodes with flavor, these are the best fish tacos you’ll ever try.! Taco Tuesday will never be the same again.
The BEST Grilled Fish Tacos
It’s no secret that I LOVE tacos. Regular Tex-Mex tacos, crockpot tacos, shrimp tacos and steak tacos are all a regular occurrence in my house. And now there’s a new addition to the regular rotation – these Grilled Fish Tacos, topped with homemade mango salsa and chimichurri sauce.
The tender, flaky fish used in this recipe all but melts in your mouth. Between the salsa, chimichurri and seasoned fish, every bite bursts with flavor that is sweet, spicy and savory all in one. (Of course, if you don’t like spice, you can easily adjust that!)
While the fish itself is tasty, the real flavor lies in the mango salsa and chimichurri toppings, which are both made from scratch with fresh ingredients. I love making this grilled fish tacos in the summer months, when I’d rather be cooking outside than inside and I can get all the ingredients needed for the salsa at the market.
And, by the way, even though there’s a lot going on in this recipe, it still all comes together in just 30 minutes!
What You’ll Need
Don’t let this list intimidate you – after all, we are making 3 parts of this recipe from scratch! About half of the ingredients are staples that you likely already have on hand and the rest can be found at the local store or farmer’s market!
For the Grilled Fish
- Cod – You can also use a different white fish, like halibut or snapper.
- Seasonings – I use a combination of cumin, garlic powder, smoked paprika, salt and ancho chili powder to have some savory flavor and a bit of heat to the fish.
- Olive oil – Oil gets mixed with the seasonings to help them stick to the fish. You may substitute with your preferred cooking oil.
For the Mango Salsa
- Mango – Use fresh, ripe (not green) mango diced into bite-size pieces.
- Red onion – For a pop of color and mild flavor.
- Fresh cilantro – A staple in almost all salsas!
- Jalapeno – The sweetness of the mango meshes nicely with the heat of the jalapeno. For less heat, remove the seeds.
- Lime juice – Be sure to use fresh, not bottled!
- Salt – To taste.
For the Tacos
- Purple cabbage – I prefer the crunch of cabbage but you can also use lettuce.
- Corn tortillas – Corn tortillas are traditional for Mexican tacos but you can use flour if you prefer.
- Avocados – Sliced avocados are one of my favorite toppings for fish tacos.
For the Chimichurri
- Cilantro – The main ingredient in this easy chimichurri sauce.
- Oregano – Adds depth to flavor.
- Garlic – A must for any chimichurri!
- Spices – I use a combination of red pepper flakes and cumin to add tiny bit of heat to the sauce.
- Red wine vinegar – The acidic taste helps to balance the other flavors.
- Lime juice – Again, be sure to use fresh lime juice!
- Olive oil – Use high-quality olive oil for the best flavor.
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What kind of fish is best for fish tacos?
You’ll want to use a white, flaky fish for fish tacos. White fish have a more mild taste than other varieties of fish, making them perfect for seasoning and adding lots of toppings. I used cod to make these grilled fish tacos but halibut, snapper, mahi mahi and tilapia are also good options.
What is chimichurri?
Chimichurri is a green sauce made up of fresh cilantro, oregano and garlic in an olive oil base. Though it’s Argentinian in origin, it’s now used in international cuisine – including Mexican and Tex-Mex as a marinade or topping to other dishes. It adds a pop of fresh flavor to these fish tacos.
How to Make Grilled Fish Tacos with Mango Salsa
Don’t let the need to make the mango salsa and chimichurri from scratch scare you away from these grilled fish tacos. In reality, everything is super easy to make and you can have tacos on your plate in 30 minutes or so.
- Grill the fish. In a small bowl, combine all of the spices and olive oil. Rub the blend to the fish and then grill for 3-5 minutes per side. Remove from grill and set aside.
- Prepare the mango salsa. Toss all the ingredients for the mango salad in a small bowl. Set aside.
- Prepare the chimichurri. Add all of the ingredients for the chimichurri except the olive oil to a blender. Pulse until finely chopped, then add the olive oil and pulse until combined.
- Assemble the tacos. On each corn tortilla add your cod topped with mango salsa, cabbage, avocado and chimichurri sauce.
Tips for Success
Ready for the best taco night you’ve ever had?! Just keep these things in mind!
- Use fresh, ripe mango. You want to use a sweet mango in the salsa, not a sour green one, so be sure to use one that’s ripe.
- Do not touch the fish while on the grill. If you touch it while it’s cooking, you’ll end up causing it to flake and have a mess on the grill.
- Get creative with toppings. I’ve included my preferred way to serve grilled fish tacos but feel free to use your preferred toppings. I’ve included more suggestions below
- Warm your tortillas. Corn tortillas are notorious for cracking but you can prevent that by warming them for a few seconds on the stove, grill or microwave.
While I personally love the combination of chimichurri sauce and mango salsa and don’t think these tacos need much else, feel free to get creative with toppings for your fish tacos! Here are a few ideas to get you started:
- Fresh pico de gallo
- Queso fresco or cojita cheese
- Chopped roma tomatoes
- Coleslaw (with dressing)
- Garlic or avocado crema
- Sour cream
I love to serve these easy fish tacos in a “make your own” fashion, with the tortillas, fish and all of the toppings on the table for each person to assemble their own. If you’re dining with kids, picky eaters or anyone with allergies or food sensitivities, this will make sure everyone gets exactly what they want and nothing they don’t. Plus, it’s less work for you!
Serve these when the fish is still warm from the grill and all other ingredients are fresh. The chimichurri and mango salsa can be made up to a day in advance.
How to Store Leftovers
While leftovers of these grilled fish tacos are always non-existent in my house, if you have them just store each ingredient in a separate container in the fridge. The fish, chimichurri and mango salsa will all store well for up to 3 days.
Just reheat the fish in the microwave, warm up your tortilla (I don’t recommend putting those in the fridge), and assemble your tacos the next day. Sometimes I’ll use the leftover ingredients to make a big fish burrito or fish taco salad the next day instead of tacos too.Print
Topped with fresh mango salsa, chimichurri sauce, avocado and cabbage, these are the best Grilled Fish Tacos you will try. Every bite explodes with flavor! Taco Tuesday will never be the same again.
- 1.5 lbs. cod filet
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/4 teaspoon ancho chili powder
- 1/2 teaspoons salt
- 2 tablespoons of olive oil
- 1 1/2 cups fresh mango, diced
- 1/4 cup diced red onion
- 1/4 cup diced fresh cilantro
- 1 tablespoon diced jalapeno
- 1 tablespoon fresh lime juice
- salt to taste
- 1 cup thinly sliced purple cabbage
- 12 corn tortillas
- 2 avocados, sliced
- 3/4 cup fresh cilantro
- 1/4 cup fresh oregano
- 1 garlic clove
- 1 teaspoon red pepper flakes
- 1/4 teaspoon cumin
- 2 tablespoon red wine vinegar
- 1 tablespoon lime juice
- 3 tablespoons olive oil
- Heat grill to medium high heat, about 375°-400°F.
- In a small bowl, add cumin, garlic powder, smoked paprika, ancho chili powder, 1/2 teaspoon salt and olive oil. Gently mix with a spoon.
- Pat the cod dry, rub spice blend onto the fish.
- Place fish on the grill and grill for 3-5 minutes per side. (DO NOT TOUCH WHILE IT’S GRILLING OR YOU’LL HAVE A MESS)
- Once fish is done, remove from the grill and let rest.
- To a small bowl add mangos, red onion, fresh cilantro, jalapeno, lime juice, and salt to taste. Gently toss to mix all the ingredients. Set aside.
- To make the chimichurri: add 3/4 cup fresh cilantro, fresh oregano, garlic clove, red pepper flakes, 1/4 teaspoon cumin, red wine vinegar, and 1 tablespoon of lime juice to a small blender. Pulse until the herbs are finely chopped. Add in the 3 tablespoons of olive oil, pulse until everything is combined.
Let’s put everything together:
- Assemble your tacos: add one corn tortilla, 1-2 oz. of cod, top with mango salsa, purple cabbage, 2 slices of avocado, and chimichurri sauce.
- Serving Size: 2 tacos
- Calories: 406
- Sugar: 9 g
- Sodium: 342 mg
- Fat: 21 g
- Saturated Fat: 3 g
- Carbohydrates: 34 g
- Fiber: 8 g
- Protein: 21 g
- Cholesterol: 52 mg
Keywords: mango salsa, homemade chimichurri, grilled cod tacos
More Easy Taco Recipes:
- Epic Baja Fish Tacos with Avocado Crema
- Best Ever Marinated Carne Asada Tacos
- Steak Tacos with Pineapple Salsa
- Shrimp Tacos with Mango Avocado Salsa