These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema. This grilled fish taco recipe is ready in 30 minutes!

If you want more of a traditional battered fish tacos, check out this fish tacos recipe.

Grilled fish tacos with mango salsa and cilantro.

These are the best grilled fish tacos you’ll ever try! Mexican food is happily requested at our house any night of the week and this is one of our favorite healthy taco recipes!

Why You’ll Love This Recipe

  • Taste: Although I love fish tacos with breading, I find that grilled fish just tastes so fresh!
  • Versatile: What I love about taco night is how versatile you can be with the taco fillings, salsas, and sides.
  • Healthy: You get to enjoy a healthy dinner and know that you’re consuming healthy Omega-3s and lean protein with additional nutrients from the mango.
  • Enjoy year-round: You don’t even have to wait for the grill season. Grill your fish on an inside grill pan on the stovetop any time of the year!

Ingredients for Grilled Fish Tacos

What you need for this grilled fish taco recipe is just 3 elements and an optional 4th.

  • White fish: I recommend any firm white fish. Please see below for more info. I recommend to buy fish already filleted and skin removed for less work and time in the kitchen.
  • Mango salsa: Combination of sweet and savory between the grilled fish and mango salsa is delicious. I use my homemade mango salsa recipe which is a simple combination of mangoes, cilantro, red onion, jalapeños, fresh limes, and salt.
  • Seasonings: I use a very simple seasoning blend made up of homemade taco seasoning with garlic powder, salt, and pepper. If you buy taco seasoning, then it’s best to buy a low-sodium option.
  • Tortillas: Soft corn tortillas will give you the most authentic flavor and can be purchased in several sizes. If all you have are extra small ones, use 2 to hold the grilled fish taco together. However, if flour tortillas are all you can find, then they will work.
  • Crema (optional): I find that this grilled fish taco recipe has all the flavor and texture I need without fish taco sauce. However, for those who want the additional creamy sauce element, the crema recipe is included in recipe card notes and is made with yogurt, mayo, taco seasoning, fresh lime juice, cayenne, salt and pepper.
Grilled fish for grilled fish tacos on white platter.

What Fish Is Often Grilled for Tacos?

One of the best things about these grilled fish tacos is that the fish you use is versatile. For this recipe, I’ve experimented with all kinds of fish with wonderful results.

I recommend a flaky, firm white fish like cod, halibut, haddock, sea bass, grouper, flounder, tilapia, mahi-mahi, snapper, catfish, etc. These types of fish are usually mild in flavor, are affordable and will cook quickly. It all comes down to personal taste and is one reason why these fish tacos are so versatile.

Recipe Tip

Also you can try these tacos with grilled salmon but it isn’t the most traditional choice.

How to Make Grilled Fish Tacos 

Step is the process how to season and grill fish for fish tacos.
  • Marinate the fish: Combine taco seasoning, garlic powder, salt and pepper in a small bowl. Place fish fillets on a large rimmed baking sheet, drizzle with oil and lime juice, then sprinkle with spices on both sides. Set aside to marinate for 10 minutes.
  • Grill fish for tacos: Preheat grill on medium-high heat to 450-500 F and oil grill grates well with oiled paper towel. Add fish and grill covered for 3-4 minutes per side or until it’s opaque and easily flakes with a fork.
Step by step process how to assemble grilled fish tacos.
  • Prepare mango salsa: While fish is marinating, prepare mango salsa by cubing tmango and finely chopping red onion, jalapeno and cilantro. Combine with lime juice and salt, mix well and set aside.
  • Warm up tortillas: Warm up tortillas on the grill for just 1-2 minutes or in a microwave wrapped in damp paper towels for 30-40 seconds. Then store them under a clean kitchen towel to keep warm until assembling the fish tacos.
  • Assemble grilled fish tacos: Flake fish with a fork, add a little to a warm tortilla and top with mango salsa. If you decided to make the white sauce, then drizzle a little on top.

Tips for Best Results

  • Don’t overcook the fish: As soon as fish is white on the bottom, flip it over and cook for a few more minutes. It will finish cooking off the heat with residual heat. Overcooked fish is dry and tough fish.
  • Don’t disturb the fish: While fish is on the grill, do no slide spatula underneath it to check for doneness. It will fall apart.
  • If you use a grill pan: You may need a little additional time. I also like to cover the pan with a lid to allow fish to cook through. If fish starts to fall apart a little, that’s fine as we’ll be flaking it up for tacos. Cooking time will vary based on the thickness of fish.

What to Serve Grilled Fish Tacos with?

Personally, mango salsa and white fish is more than enough for a truly satisfying gourmet grilled fish taco recipe. However, if you’re serving a large crowd, extra topping options are never a bad idea.

Potential options include:

How to Store and Reheat

Store: Once cooked, you can place leftover grilled fish in an airtight container and refrigerate for up to 3 days. Yo ucan also keep mango salsa in another airtight container for up to 24 hours.

Reheat: To reheat grilled fish, add it to a skillet with a splash of water or oil, cover and simmer on low heat until heated through. That way it won’t dry out.


What can I use leftovers for?

One of the best things about various elements that make up these grilled fish tacos is that they are fairly versatile. If the family doesn’t feel like tacos 2 days in a row, use fish in a buddha bowl with a grain and extra greens or veggies like broiled asparagus.

Can I cook fish in the oven?

Yes. Place fish on a baking sheet lined with parchment paper and bake in a preheated oven at 400 F for 10-15 minutes or until fish is white and easily flakes with a fork.

Can I make it ahead of time?

Yes, you can make these fish tacos ahead of time. You can grill fish up to 3 days in advance. You can also prepare mango salsa 2-3 days in advance if you omit salt until before serving. Crema can also be prepared a few days in advance and stored in an airtight container in the refrigerator.

More Taco Recipes to Try

Tortillas topped with grilled fish and  salsa served on a blue platter.
Grilled fish tacos with mango salsa and cilantro.

Grilled Fish Tacos

These Grilled Fish Tacos combine flavorful grilled white fish with mango salsa and optional crema.
4.93 from 13 votes
Servings 6 servings
Calories 492
Diet Gluten Free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For Fish Tacos:

For Mango Salsa:

  • 2 large mangoes peeled & diced
  • 1/2 cup red onion finely chopped
  • 1 small bunch cilantro finely chopped
  • 1 lime or lemon juice of
  • 1 jalapeño seeded & minced
  • 1/2 tsp salt


  • In a small bowl, whisk taco seasoning, garlic powder, salt and pepper.
  • In a large rimmed baking dish, add fish, drizzle with oil and rub it around. Sprinkle with mixed seasoning on both sides and set aside.
  • Meanwhile, chop and add mango, red onion, cilantro, lime juice, jalapeno and salt to a medium bowl. Stir and set aside.
  • Preheat grill on medium high heat and oil grill grates with oiled paper towel. Grill fish untouched while covered until white and opaque on the bottom, about 4 minutes. Carefully flip on the other side and cook another 4 minutes.
  • Warm up tortillas on the grill or microwave and keep warm under the towel.
  • To assemble a taco, flake fish with a fork, place desired amount in a warm tortilla and top with mango salsa. If you would like to make white sauce (crema), I included recipe below in notes.


  • Store: Store grilled fish leftovers in an airtight container in the refrigerator for up to 3 days. Mango salsa can also be stored for up to 24 hours. Reheat in a skillet with a splash of water or oil on low heat and cover until heated through.
Crema recipe (optional):
I think mango salsa makes grilled fish tacos super juicy and flavorful. But if you would like to drizzle white sauce as well, here is the one I use for my regular fish tacos.
  • 1/2 cup plain yogurt, 2%+ fat
  • 1/4 cup mayo (I use avocado oil)
  • 1 lime, juice of
  • 1/2 tsp taco seasoning
  • 1/4 tsp salt
  • Pinch of cayenne
  • Ground black pepper, to taste


Serving: 3tacos | Calories: 492kcal | Carbohydrates: 51g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 743mg | Fiber: 8g | Sugar: 12g
Course: Dinner
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 5 stars
    It was so delicious! I’ve never made mango salsa before, and was so surprised how easy it was to make! This is definitely one of those easy and fun meals you could make for an informal dinner party or make on a lazy Sunday afternoon.
    Thanks s so much for the great recipe! 🙂

  2. 5 stars
    I really enjoy this recipe. I have never had mango salsa before now it’s all I talk about. The first time I made this I used the fish I had in the freezer and it was good but the last time I did the cod and what a game changer!

  3. 5 stars
    My family is not a big fan of fish but I decided it was time for something different. Turns out they are fans now!! My kids especially loved it, although their faces were so funny when they saw me preparing this meal. It was delicious and definitely going in my mini stack of recipes.

  4. 5 stars
    This looks amazing and I can’t wait to try it. I love if tacos. I also appreciate how you explain everything clearly. Makes my life as a fair cook much easier. Keep posting these yummy recipes!

  5. 5 stars
    Delicious!!! I used grilled halibut and flour street taco-sized tortillas. My husband grows, dehydrates, & grinds his own hot pepper powder, so in addition to the chili powder I added a few shakes of his powder to the marinade as well for a little extra kick (it doesn’t add flavor, just heat). We didn’t garnish the tacos with anything but the strawberry mango salsa (no extra lime, cilantro or hot sauce). My husband loved these!!! I loved these!!! This is another ifoodreal keeper! The left over salsa was gobbled up with tortilla chips.

  6. 4 stars
    Great post on grilled fish tacos

    photos are looking great and mouthwatering.I think you have covered all ingredients.Great work

  7. 5 stars
    Hi Olena,
    I’am Chantal from Travelling Papilles, I just discover your nice blog, full of beautiful recipes.
    I like your fish tacos, sounds yummy and healthy as well.
    Have a great day

  8. 5 stars
    I love fish!! I also don’t get it when people say they don’t like fish, it is so good and good for you, how can you not like it?! The store just had a huge sale on tilapia and I bought a bunch of it and I’ve been looking for tasty recipes to cook with it. I love fish tacos and I love your fish marinade, so this recipe is definitely on my to-cook list! I can’t wait to try these 🙂

    1. 5 stars
      Just made It! It is sooooo good! My daughter found this recipe, and I couldn’t stop saying “thank you” to you! I made just one adjustment: I used 1/2 of jalapeno pepper in salsa, but only because of my daughter, otherwise I’d use the full amount: I like it spicy! Thank you!

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