Spiced Caribbean Fish Tacos with Mango Salsa

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

Lightly spiced pan-seared white fish served in warm tortillas topped with a fresh and sweet mango salsa, bringing vibrant Caribbean flavors. This Caribbean-inspired seafood recipe, ready in about 25 minutes, pairs ground cumin, ground paprika, ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 (e.g., cod or tilapia)
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground black pepper
• 1/2 tsp salt
• 2 tbsp vegetable oil
• 1 small mango, diced
• 1/4 cup finely chopped red onion
• 2 tbsp chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 small jalapeño, seeded and minced
• 8 corn tortillas

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, mix 1 teaspoon ground cumin, 1 teaspoon ground paprika, 1/2 teaspoon ground black pepper, and 1/2 teaspoon salt. Rub this spice blend evenly over 1 pound white fish fillets.
2. Step 2: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the spiced fish fillets and cook for 3-4 minutes per side until fish is opaque and flakes easily with a fork. Remove from heat and break into large flakes.
3. Step 3: In another bowl, combine 1 diced small mango, 1/4 cup finely chopped red onion, 2 tablespoons chopped fresh cilantro, 2 tablespoons fresh lime juice, and 1 minced small jalapeño. Stir gently to make a fresh mango salsa.
4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Divide the flaked fish evenly among the tortillas and top with generous spoonfuls of the mango salsa. Serve immediately with extra lime wedges if desired.