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You will love these Fish Tacos with Mango Salsa! Corn tortillas filled with flaky white fish and topped with fresh mango and avocado salsa. Doesn't get better than that! #ad
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5 from 1 vote

Fish Tacos with Mango Avocado Salsa

Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dinner
Servings: 4 -5 servings
Author: Jenn


  • 1 1/4 pound thin Sea QueenTilapia Filets
  • Stonemill Essentials Sea Salt Grinder to taste
  • 1 -2 Tbsp. Stonemill Essentials Ground Black Pepper to taste
  • 1 -2 Tbsp. lemon pepper to taste
  • half a lemon squeezed
  • 1 bunch green onions thinly sliced
  • 2 avocados cut into squares
  • 2 ripe mangoes peeled and chunked
  • 2 jalapeños seeded and finely diced
  • ½ of a bunch of cilantro leaves only, chopped
  • 1 tsp. Stonemill Essentials Ground Cumin
  • freshly ground salt & pepper to taste
  • Pueblo Lindo White Corn Tortillas
  • Carlini Cooking Spray


  • Preheat the broiler. Place filets on a foil lined baking sheet. Season with salt, lemon pepper and a squeeze of lemon on each filet and broil for about 12 minutes, or until the thickest parts flake easily.
  • In a medium sized mixing bowl, mix up the green onions, avocados, mangoes, jalapeños, cilantro, cumin and salt & pepper. Set aside.
  • Heat up a frying pan (I like to use our crepe pan) and spray with cooking spray. Place tortillas on pan and heat each tortilla until warmed up.
  • When the fish is done, shred it up with a fork and place in a row down the middle of the tortillas and top with mango salsa. Serve immediately and enjoy!