Bright and beautiful Baked Fish Tacos topped with a fresh Mango Salsa: The most perfect and delicious balance of sweet and spicy that will definitely leave you wanting more. And they’re paleo-friendly too!
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I have Mango trees back at home!
Yes, you read that right. I grew up in India and have about 2 or 3 Mango trees in my back (and front and side) yard.
I grew up indulging in this beauty of a fruit each and every summer. How much? Probably even 3 a day. It was my absolute favorite fruit!
Buut, the one time I bought Mangoes in college when I moved here to the US, they “looked” ripe, but were so raw I just wasn’t willing to risk getting any again. I did have them over the one Summer when I went back home, but that was it.
Then Keto happened so no more Mangoes for me for because those things are way too high in sugar. And then I just forgot they existed – don’t ask how!
But now when I saw mangoes on sale, memories came flooding back and I made the plunge!
The fresh Mango Salsa
I wouldn’t be lying if I said this was the star of the show!
So you should probably consider that before you think of skipping out on it.
Another reason you really should make the mango salsa is because it’s not only made with all fresh ingredients (summer goodness), but is also super easy to make.
To make the fresh fruit salsa, just chop up and toss together:
- Diced Mango
- Tomato
- Red Onion
- Cilantro
- Lemon Juice
- Salt
How to dice Mango:
I messed it up the first time – so bad that the entire 30 minute photo shoot was a waste – so I had to read up on it and put this down here.
- Hold the mango so that the stem is vertical
- Cut about ¼” away from the middle (this is where the seed is)
- Cut on the other side as well
- Use a sharp knife and cut a grid pattern on the face of the slices, to the bottom, but without breaking the skin
- Use a large spoon to scoop out the diced fruit
How to bake the fish?
As if the salsa weren’t easy enough to make, the cooking the fish might just be easier!
All you need to do is:
- Combine all the spices and seasonings in a small bowl: Chili Powder, Cumin, Paprika, Dried Oregano, Garlic Powder, Cayenne Pepper, Salt, Pepper
- Apply the seasoning on both sides of the fish
- Place it on a lightly greased baking sheet and bake for 12 minutes at 375°F
What fish to use for tacos
I used Tilapia here, but another good one is Cod.
I would say pretty much any of the low-fat white meat fish would be good choices. Mahi Mahi, Catfish or Red Snapper? Go for it!
As far as fresh or frozen goes, you can use either one for these tacos. I actually used frozen!
Other ways to cook the fish fillets
I oven baked the fish as an entire fillet (and then cut it up while assembling the tacos), but you could also cut it into large chunks then cook it – for a shorter time though.
Another healthy alternative is cooking it in an air fryer for about 10 minutes at 350°F.
You can also pan fry the fish on a nonstick skillet, but you need little oil in this case so it doesn’t stick to the bottom, but you can also get a blackened fish this way.
How to make (Paleo) Baked fish tacos with Mango Salsa:
Use almond flour or other diet-compatible tortillas – btw these would also be Whole30 compliant.
Lightly heat up 3 tortillas on a skillet so they slightly burn, or microwave them on between damp paper towels for about 30 seconds.
Cut up the baked tilapia and place the chunks on the tortillas.
Top with the mango salsa and garnish with some more cilantro and red onions.
EAT!
More Tacos?
- Spicy Crispy Tofu Tacos with Cilantro Lemon Slaw & Sauce
- Crunchy Taco Salad Cups with Quick Pork Carnitas
Baked Fish Tacos with Mango Salsa (Paleo)
Ingredients
Fish:
- 8 oz Tilapia or Cod (224g)
- ½ tsp Chili Powder
- ½ tsp Cumin
- ½ tsp Paprika
- ¼ tsp Oregano, Dried
- ¼ tsp Garlic Powder
- ¼ tsp Cayenne Pepper
- ¼ tsp Salt
- Pinch of Pepper
- ¼ tsp Olive Oil or Cooking Spray for greasing
Mango Salsa:
- ⅔ cup Mango, Diced small (110g, from 2 slices)
- 3 Tbsp Tomatoes, Chopped (44g)
- 2 Tbsp Red Onion, Chopped (20g)
- 1 Tbsp Cilantro, Fresh & Chopped
- 2/3 tsp Lemon Juice
- Pinch of Salt
For Serving:
- 6 Corn Tortillas (Use Almond Flour Tortillas for Paleo)
- Cilantro
- Red Onion
Instructions
Cook Fish:
- Preheat oven to 375°F.
- Lightly grease a baking sheet with olive oil or cooking spray.
- In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, cayenne pepper, salt and pepper.
- Spread seasoning blend on both sides of fish and place on baking sheet.
- Bake for about 12 minutes or until fish flakes when tested with a fork.
- Roughly cut into large chunks.
Make Salsa:
- In a bowl, combine the diced mango, tomato, red onion, cilantro, lemon juice and salt.
- Set aside in the refrigerator until ready to use.
Assemble:
- Warm the tortillas on a skillet or in the microwave between damp paper towels for about 30 seconds.
- Place fish and salsa on tortillas, dividing equally.
- Top with some more chopped onions and cilantro and serve hot!
Notes
- Nutrition information uses corn tortillas.
- Servings: 6 tacos | Serving size: 2
- Calories: 332kcal
- Fat: 4.5g | Saturated fat: 0.4g
- Carbohydrates: 55.1g | Fiber: 7.5g | Sugar: 7.9g
- Protein: 18.7g
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