September 29, 2022

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Baked Fish Tacos with Mango Salsa

Baked Fish Tacos with Mango Salsa

These fresh and flavorful baked fish tacos with mango salsa are made with broiled tilapia and topped with a sweet and spicy mango salsa.

Baked Fish Tacos with Mango Salsa

I don’t know what it is about tacos but they just seem to make everyone happy. Even though my husband isn’t a huge fan of Mexican food, we now officially out-rank him 3:1 so taco night is a regular occurrence around here these days.

Cajun Fish Tacos with Mango Salsa - a fresh and fast taco recipe

Lucky for me, my boys love seafood of all kinds so we created these quick and easy fish tacos topped with a fresh mango salsa. If you’ve never tried preparing seafood at home or are slightly intimated by the cooking process, I urge you to reconsider. Fish beyond a number of health benefits, is versatile, protein-packed, low in calorie and extremely fast-cooking.

Fish Tacos with Fresh Mango Salsa - a fast and flavorful taco recipe
Fish Tacos with Mango Salsa - a fresh and fast seafood recipe

We happened to pair tilapia with the Cajun seasoning but this fresh mango salsa would be equally delicious on top of salmon, shrimp or even swordfish. Serve with warmed corn tortillas and fresh lime wedges and taco night is in the books.

No forks required.

Fish Tacos with Mango Salsa

Baked Fish Tacos with Mango Salsa

These fresh and flavorful baked fish tacos with mango salsa are made with broiled tilapia and topped with a sweet and spicy mango salsa.

PREP: 15 mins

COOK: 8 mins

TOTAL: 23 mins

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Servings: 4

  • Pre-heat broiler on high. Line a broiler pan with foil and spray with cooking spray. Arrange prepared fish filets in a single layer and broil until fish is golden brown the flakes easily with a fork, about 6-8 minutes.

  • While the fish is broiling, prepare mango salsa by tossing together all ingredients in a medium bowl. Season with salt and pepper to taste.

  • Remove the fish from the broiler pan to a plate and flake into bite-sized pieces with a fork.

  • To prepare the corn tortillas, heat canola oil over medium-high heat in a large non-stick pan. Using tongs, quickly toss the tortillas in the warm oil about 30-60 seconds per side and move to a plate lined with a towel. Cover the tortillas to keep warm and continue until you heat all 12 tortillas.

  • Divide the fish between the tortillas and top with mango salsa to serve.


Calories: 298kcalCarbohydrates: 40.5gProtein: 24.8gFat: 5.2gSaturated Fat: 0.8gPolyunsaturated Fat: 2.4gCholesterol: 50mgSodium: 923mgFiber: 5gSugar: 9.1g

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

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