Fish Tacos with Mango Salsa

Total Time: 40 minutes
Serves: 4
Fish Tacos with Mango Salsa
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  • 1 pound fresh or frozen swordfish or halibut steaks, cut 1 inch thick
  • 1/2 teaspoon Jamaican jerk seasoning
  • 8 6 inches flour tortillas
  • 2 cups shredded fresh spinach or lettuce
  • Fresh spinach leaves (optional)
  • 1 large mango, peeled, seeded and chopped
  • 1 large tomato, seeded and chopped
  • 1 small cucumber, seeded and chopped
  • 2 tablespoons snipped fresh cilantro
  • 1 jalapeno pepper, seeded and chopped
  • 1 thinly sliced green onion
  • 1 tablespoon lime juice



  • Thaw fish, if frozen. Rinse fish; pat dry. Cut fish crosswise into 3/4-inch slices; sprinkle with Jamaican jerk seasoning. Place fish strips in a greased grill basket. Grill fish on the rack of an uncovered grill directly over medium-hot coals for 8 to 10 minutes or until fish flakes easily with a fork, turning the basket once halfway through grilling time.
  • Meanwhile, wrap tortillas in foil. Place at edge of grill; heat for 10 minutes, turning occasionally.
  • To serve, fill warm tortillas with spinach, fish, and Mango Salsa. Makes 8 servings.

Mango Salsa

  • In a large bowl combine mango, tomato, cucumber, snipped fresh cilantro; jalapeno pepper, green onion; and lime juice.
  • Cover; refrigerate until serving time.
  • Serve with a slotted spoon. Makes about 3 cups.

Broiling Instructions

  • Place seasoned fish slices on the greased unheated rack of a broiler pan.
  • Broil 4 inches from the heat for 5 minutes; turn fish.
  • Broil for 3 to 7 minutes more or until fish flakes easily with a fork.
  • Meanwhile, wrap tortillas in foil.
  • Heat package on lower rack of oven for 5 to 7 minutes.
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