Coconut-Lime Fish Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender white fish marinated in coconut and lime, grilled and served in tortillas with a fresh mango salsa. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), coconut milk, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb white fish fillets (cod or tilapia)
• 1/2 cup coconut milk
• 3 tbsp lime juice
• 1, minced garlic clove
• 1/2 tsp ground cumin
• 3/4 tsp, divided salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 large, diced mango
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped fresh cilantro
• 1 small, seeded and minced jalapeno

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Instructions

1. Step 1: In a shallow dish, combine 1/2 cup coconut milk, 3 tbsp lime juice, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add 1 lb white fish fillets and marinate for 20 minutes in the refrigerator.
2. Step 2: While fish marinates, mix 1 large diced mango, 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 minced jalapeno, and 1/4 tsp salt in a bowl. Set aside to let flavors meld.
3. Step 3: Heat 2 tbsp olive oil in a grill pan over medium-high heat. Remove fish from marinade and grill for 3-4 minutes per side until opaque and flaky.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Flake grilled fish into bite-sized pieces and divide evenly among tortillas. Top each with generous spoonfuls of mango salsa. Serve immediately with lime wedges if desired.