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.