Gluten-Free Fish Tacos with Fresh Mango Salsa

This post includes my fresh, clean, and totally delicious gluten-free fish taco recipe made with tilapia filets and topped with healthy homemade mango salsa. This post may contain affiliate links. Please see my disclosures.

One of my family’s favorite meals is fish tacos, and they especially love when I top the tacos with fresh mango salsa.

This meal is flavorful, healthy, inexpensive, fast, and oh-so-delicious; my entire family loves it. My kids ask me to make fish tacos regularly, and I’m happy to oblige.

My fish tacos require a few simple ingredients:

Fish: My fish of choice is tilapia. I buy frozen tilapia filets at Costco for a great price and always have them in my freezer.

Tortillas: I buy the Siete almond flour tortillas at Costco as well. They break easily but taste great. Alternatively, I sometimes make homemade cassava flour tortillas, but only when time allows.

Various Seasonings: I use a variety of spices to create a simple rub for the tilapia filets, including chili powder, cumin, onion powder, garlic powder, paprika, salt, and pepper.

Mango: It wouldn’t be mango salsa without a beautiful and ripe mango diced into even squares.

Various Peppers: I use two peppers (either red, orange, or yellow peppers) diced into perfect squares using my trusty food chopper. I also add a jalapeno pepper for spice and color.

Scallions: Scallions are mild onions and work well in the mango salsa.

Cilantro: Cilantro is a wonderful fresh herb that tastes great in this salsa recipe. You could alternatively use parsley or omit it altogether.

Lemon: Squeeze fresh lemon in the salsa and on top of the fish to add a fresh, citrusy vibe to the overall meal.

For the Mango Salsa

I usually prepare the mango salsa first since the fish filets cook fast. This salsa is fresh and bursting with flavor. It makes the entire dish feel light and healthy.

In a medium-sized bowl, combine the following ingredients:

• 1 mango (ripe), diced into small chunks
• 2 bell peppers (yellow, orange, red, or a combination of colors), diced
• 1 jalapeno pepper, seeded and diced
• 4 scallions (green onions), chopped
• 4 Tbsp cilantro, fresh and chopped
• 1 lemon, juice
• Salt, to taste
• Black pepper, to taste

Mix all the ingredients, taste the salsa, and adjust the salt, pepper, and lemon amounts to taste.

For the Spice Rub

Combine the following ingredients in a small jar to form the spice rub for the fish:

• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp kosher salt
• Fresh black pepper (about 10 cracks)

For the Fish

To prepare the tilapia, place the defrosted filets on a baking sheet. Rub both sides with avocado or vegetable oil of choice, then sprinkle the spice rub (see above) on the top and bottom of the filets, rubbing in the spices.

Heat 1 Tbsp of avocado oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the filets. Cook them for about five minutes on each side until cooked through.

You can tell the fish is cooked by sticking a fork in the thickest part of the filet. It should be light and flaky vs. rubbery. When it’s flakey and comes apart easily, it’s cooked through.

Once cooked through, transfer the filets to a serving dish and squeeze 1/2 lemon over the tops.

Assembling the Tacos

Heat each tortilla for 30 seconds per side over a hot pan. This will make them bendy and soft.

Add 1/2 tilapia filet to each tortilla, lightly shredding the filet with a fork.

Top each taco with a generous scoop of mango salsa, and serve with extra lemon wedges. Enjoy!

FAQs

Can I Use an Alternative Fish? Yes, you can use an alternative fish. The cooking instructions may change, but the spice rub works well for all fish.

Where Can I Find Gluten-Free Tortillas: Gluten-free tortillas are hard to find in some cities. I found Siete almond flour tortillas at Costco, and I’ve seen them at major grocery stores and specialty stores as well. You can use any gluten-free tortilla or wrap or even corn taco shells. You could also serve everything over rice. I also recommend trying my 4-ingredient cassava flour tortillas.

Spice Rub Tip: I recommend doubling, tripling, or even quadrupling the spice rub mix so it’s ready to go the next time you make fish tacos. I make a big batch and store it in a sealed jar.

Related Recipes and Articles

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• Best Gluten-Free Tortillas and Wraps (Brands and Recipes)
• Gluten-Free Taco Seasoning Brands
• Gluten-Free One-Pot Taco Pasta
• How to Eat Gluten-Free at Bonefish Grill