Seared Fish Tacos with Mango Salsa

Seared Cod Fish Tacos with Mango Salsa offer a fresh, flavorful twist on the classic fish taco, providing a lighter, mess-free alternative to the usual deep-fried version. With perfectly seared, tender fish, a tangy-sweet mango salsa, and a spicy sriracha mayo drizzle, these tacos are packed with vibrant flavors that come together quickly and easily for a satisfying meal.

Here’s how its made

To make the fish, the cod (or haddock) is seasoned with a flavorful blend of smoked paprika, mustard powder, onion powder, garlic powder, cumin, and a pinch of salt and pepper. A splash of lime juice and a bit of avocado oil give the fish a zesty kick and ensure it cooks to golden perfection in just a few minutes. The result is a crispy exterior and moist, flaky interior that forms the perfect base for your taco.

For the salsa, ripe Ataulfo mangoes bring sweetness and a tropical flair, while red bell pepper and red onion add a crisp, savory crunch. A small jalapeño gives the salsa a bit of heat, while the creamy avocado balances it all out with richness. A squeeze of lime juice and a drizzle of avocado oil add a fresh, tangy finish to the salsa that perfectly complements the seasoned fish.

To bring the tacos together, flour tortillas are warmed, then filled with the seared cod and topped with a generous spoonful of the vibrant mango salsa. The tacos are finished with a quick drizzle of homemade sriracha mayo made with mayonnaise, garlic, lime juice, and a touch of sriracha for heat. For a final touch, fresh cilantro and an extra lime wedge complete the dish, offering a burst of freshness and a pop of color.

These Seared Cod Fish Tacos with Mango Salsa are the perfect option when you want the flavors of crispy fish tacos without the mess or heaviness of deep-frying. The combination of smoky, zesty fish, refreshing salsa, and creamy mayo is a winning combination that’s sure to become a weeknight favorite. Light, flavorful, and full of contrast, these tacos deliver everything you love about fish tacos but in a healthier, easier-to-make way.

What’s the best pan for these fish tacos?

This recipe can easily be a one-pan recipe with minimal mess if you use the right sized pan. Use a 12″ or lager pan so you can fit as many of the marinated fish as possible without crowding which will help you get a better sear. Make sure to take advantage of all that left-over flavour from the fish to toast up your tortillas, which is another reason you’ll need a large pan. Since these are seared fish tacos rather than fried, it is also important to use a pan with excellent heat distribution so you get good colour on your fish without overcooking them. My go to pan for searing fish & meats is this 12″ Hexclad pan– the heat distribution, size and function are perfect for this task.

5 from 4 votes

Seared Fish Tacos with Mango Salsa

These Seared Fish Tacos with Mango Salsa are a lighter alternative to deep-fried fish tacos. The tender, perfectly seared haddock is paired with a refreshing mango salsa which makes for a satisfying taco that’s easy to prepare without the mess of deep-frying.

Recipe Keys: F Fish V Viral

Print Recipe

Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Ingredient

Fish

• 3 tbsp Avocado oil

• 1 whole lime juice (small)

• 1 tsp Smoked paprika

• ¹⁄₂ tsp Mustard powder

• ¹⁄₂ tsp Onion powder

• ¹⁄₂ tsp Garlic powder

• ¹⁄₄ tsp Cumin

• ¹⁄₂ tsp Salt

• ¹⁄₄ tsp Black pepper

• ¹⁄₄ tsp White pepper

• 1 lbs Haddock

Mango salsa

• 1 Bell pepper (red/orange)

• 2 Mangos (Ataulfo)

• 1 Jalepeno (de-seed)

• 1 Avocado

• ¹⁄₄ Red onion

• 1 whole Lime juice

• 2 tbsp Avocado oil

• Salt (pinch)

Spicy mayo

• ¹⁄₂ cup Mayonaise

• 6 tbsp Sriracha (adjust to taste)

• 1 garlic clove

• ¹⁄₂ of a Lime juice

• 1 tbsp water

• Flour tortillas

• Cilantro (garnish)

• Lime (garnish)

Instructions

1. To make the marinade, combine avocado oil, lime juice, smoked paprika, mustard powder, onion powder, garlic powder, cumin, salt, black pepper, and white pepper. Mix well.
2. Toss the fish in the marinade until well coated. Let it sit for at least 10-15 minutes.
3. In the meantime, prepare the mango salsa by chopping bell peppers, mangos, jalapeños (without the seeds), avocado, and red onion into small pieces. Season with lime juice, avocado oil, and a pinch of salt.
4. Heat a large wide pan with avocado oil on medium-high heat. Once the oil is hot, carefully place the fish in the pan and cook for approximately 6-8 minutes, flipping halfway.
5. Use the leftover oil in the pan to lightly toast the tortillas on medium heat until they develop some colour.
6. To make the spicy mayo, combine mayonnaise, sriracha, a garlic clove, and lime juice. Blend using an immersion blender until smooth.
7. Once all components are prepared, assemble the dish by placing the cooked fish on the toasted tortillas. Top the fish with a spoonful of mango salsa and a drizzle of spicy mayo. Serve with additional lime wedges on the side for some fresh acidity.