Spicy Tamarind and Mango Salsa for Grilled Fish
A tangy and spicy salsa blending sour tamarind and fresh mango, perfect for topping grilled white fish fillets. This Caribbean-inspired seafood recipe, ready in about 10 minutes, pairs fresh mango, tamarind paste, fresh lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 70 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 cup, diced fresh mango
- 1 tbsp tamarind paste
- 2 tbsp fresh lime juice
- 1 small, finely chopped red chili pepper
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped fresh cilantro
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp olive oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: In a medium bowl, combine 1 cup diced fresh mango, 1 tbsp tamarind paste, and 2 tbsp fresh lime juice. Stir well until the tamarind is fully incorporated and the salsa is tangy.
- Step 2: Add 1 small finely chopped red chili pepper, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1/4 tsp salt, and 1/8 tsp black pepper. Mix gently to combine all flavors.
- Step 3: Drizzle 1 tbsp olive oil over the salsa and toss once more. Let the salsa rest at room temperature for 10 minutes to allow flavors to meld before serving on top of grilled fish.
