Cuban Mojo Fish Tacos

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

Crispy battered fish topped with tangy mango-lime slaw and crispy plantains, served in warm corn tortillas. This Cuban-inspired grilling recipe, ready in about 65 minutes, pairs white fish fillets, mango, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1.2 lbs white fish fillets
• 1 medium, diced mango
• 1 small, thinly sliced red onion
• 2 medium, juiced lime
• 1/4 cup, chopped cilantro
• 2 medium, sliced plantains
• 8 pcs corn tortillas
• 1/2 cup flour
• 1 tsp baking powder
• 1/2 tsp salt

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Instructions

1. Step 1: In a bowl, mix 1/2 cup flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add 2 tbsp ice water to form a soft dough.
2. Step 2: Roll dough into balls, flatten into discs, and fry in hot oil until golden (3-4 minutes). Drain on paper towels.
3. Step 3: In a bowl, combine 1 diced mango, 1 thinly sliced red onion, 2 tbsp lime juice, and 1/4 cup chopped cilantro. Toss to coat.
4. Step 4: Heat 1 tbsp oil in a skillet, add sliced plantains, and sauté over medium heat until caramelized (5-7 minutes). Set aside.
5. Step 5: Cook fish fillets in a skillet over medium heat until flaky (4-5 minutes per side). Assemble tacos with fish, mango slaw, plantains, and warm tortillas.