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Flaky grilled fish tacos topped with vibrant mango salsa bring tropical, fresh flavors to the family table. This healthy, high protein dinner is light, colorful, and perfect for clean eats goals.
Pat the fish fillets dry, then coat on all sides with olive oil. Sprinkle cumin, smoked paprika, kosher salt, and black pepper evenly over both sides of the fillets.
Preheat a grill pan or non-stick skillet over medium-high heat. Add the fish and cook for 3–4 minutes on the first side until nicely browned. Carefully flip and cook another 2–3 minutes, until the fish flakes easily with a fork. Remove from heat and tent loosely with foil.
To make the mango salsa: In a mixing bowl, gently combine diced mango, red bell pepper, red onion, cilantro, jalapeño (if using), and fresh lime juice. Toss all ingredients until well mixed and chill until ready to serve.
Warm the corn tortillas in a dry skillet or directly over a gas flame, about 15–20 seconds per side, until pliable and slightly charred. Stack in a towel to keep warm.
Flake the cooked fish into large chunks. Fill each tortilla with cabbage, fish, a generous spoonful of mango salsa, and a squeeze of fresh lime juice. Serve immediately.
