This Easy Tilapia and Mango Fish Tacos Recipe is a perfect treat for you. It is a fairly low calorie, yet super yummy dish.
Isn’t this Baja inspired fish taco recipe absolutely beautiful? I just love all the bright colors. Not only is it pretty, but it is so yummy, too! In my opinion, you don’t get a much better fish meal than a tilapia recipe!
The following ingredients are affiliate links on Amazon because they may be a bit hard to find in your normal store. I wanted you to be able to see exactly which things we are using.
Reminder, not all ingredients are linked above, just the ones that may be a bit difficult to find or that you might be unsure of what to look for.
This recipe includes fried tilapia because I am a sucker for fried fish. Must be the southern girl in me. 🙂 However, for an even healthier dish, you can use baked tilapia or this clean eating tilapia instead.
We like fried fish, but don’t like the oil so we use our air fryer to get the crispy and crunchy fried texture without the grease!
- 1/4 - 1/2 cup all-purpose flour
- 2 teaspoons seafood seasoning
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3 pounds fresh tilapia fillets
- 2 tablespoons canola oil
- 2 tablespoons butter
- 1 teaspoon chopped garlic
- 2 tablespoons lemon juice
- 2 tablespoons freshly chopped parsley leaves
- 1 large ripe mango peeled, pitted and diced
- 1/2 red bell pepper diced
- 2 tablespoons minced red onion
- 1 tablespoon chopped fresh cilantro
- 1 jalapeno pepper seeded and minced
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
- salt and pepper to taste
- Fried Tilapia
- Mango Salsa
- Crumbled Blue Cheese
- 6-12 Corn Tortillas
Heat the oil in a 3- or 4-quart pan to at least 375-degrees F. (just a couple of drops of water flipped off your hand will really crackle when the oil has reached this heat level).
Roll the DRY and THAWED fish in the flour, shake off excess flour, and let the filets sit on a rack or, on wax paper, for 5-10 minutes.
Roll the fillets in the flour a second time, shake off excess flour, and deep fry, no more than 2 at a time. (frying more than 2 filets at once drives down the oil temperature which will make the fish and coating soggy!) Turn once in the pan after a minute or so and remove when golden brown. They should be done in under 4 minutes, white and flakey inside at the thickest section of the filet. Do not overcook!
Drain each filet on paper towels for a few seconds and crumble into bite-sized pieces for the tacos
Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
Layer the taco ingredients to your liking and enjoy!
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