Grilled Tilapia Fish Tacos Recipe with Mango Salsa

Whenever I have a group of people coming over last minute and I am scrambling to make something, I always seem to turn to Grilled Tilapia Fish Tacos Recipe with Mango Salsa.  They are really easy to make, delicious and I always have the Mexican Spice Rub on hand.  Another beautiful thing is that it comes together really quickly and you can do the mango salsa recipe ahead of time and serve it with tortilla chips.  From start to finish this recipe takes a little less than 30 minutes, but your friends will be amazed at the complimenting flavors of the grilled fish tacos, shredded cabbage, cheese and mango salsa recipe.  So the next time you are scrambling to wow your friends, this is the recipe for you!

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Grilled Tilapia Fish Tacos Recipe with Mango Salsa
Try this Grilled Tilapia Fish Tacos Recipe with Mango Salsa that are rubbed down with herbs and spices. From shredded cabbage to a mango salsa recipe, these fish tacos are delicious!
For the Mexican Spices:
  • 2 tablespoons of Kosher salt
  • 1 tablespoons of dry oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon crushed red pepper flakes
  • 1 tablespoons onion powder
  • 1 tablespoons garlic powder
For the Fish:
  • 3 six ounce fillets of tilapia
  • 2 tablespoons olive oil
  • 1 ½ cups shredded cabbage
  • 3-6 eight inch flour tortillas
  • ½ cup shredded white cheddar
For the Salsa:
  • 2 mangoes, peeled and diced
  • ½ sweet onions, diced
  • 3 tablespoons of scallions, chopped
  • ½ red bell pepper, diced
  • 1 jalapeño, seeded and chopped
  • 3 tablespoon of fresh cilantro, chopped
  • juice of 1 Lime
  • Kosher salt and cracked fresh pepper to taste
  1. To make the spice blend simply add all dry ingredients to one bowl and mix thoroughly.
  2. Season the tilapia on both sides using the spice blend.
  3. In a hot skillet add in the olive oil and pan sear the tilapia on both sides until golden brown and finished through out.
  4. To make the salsa, peel and chop 2 mangoes, dice ½ sweet onion, slice 3 TBS of scallions, dice ½ red bell pepper, deseed and chop 1 jalapeno, chop 3TBS of fresh cilantro and add the ingredient to a mixing bowl.
  5. Finish the salsa with the juice of 1 lime and salt and pepper to taste.
  6. Once the fish is done, use a fork to break up the fish but take care to leave it in large chunks.
  7. Place the fish on flour tortillas and add shredded cabbage, shredded white cheddar and mango salsa.
  8. Serve warm and enjoy!

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