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Close-up view of fish tacos with mango salsa, avocado and garnishes

The Most Epic Grilled Fish Tacos with Mango Salsa

  • Author: Krista @ JoyfulHealthyEats.com
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 20 minutes
  • total_time Total Time: 25 minutes
  • yield Yield: 10-12 tacos 1x
  • category Category: Dinner
  • method Method: Grilling
  • cuisine Cuisine: Mexican

Description

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. 

Scale

Ingredients

Grilled Fish:

  • 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

Mango Salsa:

  • 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

Tacos:

  • 1 cup thinly sliced purple cabbage
  • 12 corn tortillas
  • 2 avocados, sliced

Chimichurri:

  • 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

Instructions

Grilled Fish:

  1. Heat grill to medium high heat, about 375°-400°F.
  2. 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.
  3. Pat the cod dry, rub spice blend onto the fish.
  4. 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)
  5. Once fish is done, remove from the grill and let rest.

Mango Salsa:

  1. 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.

Chimichurri:

  1. 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:

  1.  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.

Nutrition

  • 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