Coconut-Lime Fish Tacos with Mango Salsa
Tender white fish marinated in coconut and lime, grilled and served in tortillas with a fresh mango salsa. This mexican-inspired seafood ready in about 35 minutes blends white fish fillets (cod or tilapia), coconut milk, lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Lime Fish Tacos with Mango Salsa take to make?
Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Coconut-Lime Fish Tacos with Mango Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Coconut-Lime Fish Tacos with Mango Salsa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Lime Fish Tacos with Mango Salsa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Lime Fish Tacos with Mango Salsa?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
