Fish Tacos with Mango Salsa & Chipotle Aioli

fish tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews


For the fish:

  • 2 tablespoons avocado oil
  • 1 tablespoon lime juice
  • 1/2 teaspoon finely ground sea salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ancho chile powder
  • 1/4 teaspoon garlic powder
  • 1 pound firm white fish (such as cod, mahi-mahi)

To make the Mango Salsa, combine the following in a medium bowl:

  • 1 large ripe mango (diced small)
  • 1/4 cup minced sweet onion (about 1/4 medium onion)
  • 1/4 cup minced cilantro
  • 1 jalapeño (seeded and minced)
  • 2 tablespoons orange juice (optional, and less necessary if your mango is very sweet)
  • 1 tablespoon lime juice (more if not using orange juice)
  • 1/4 teaspoon finely ground sea salt
  • 1/4 teaspoon ground coriander

To make the aioli, combine the following in a small bowl, and then season to taste with salt and lime juice, if necessary

  • 1/2 cup mayonnaise
  • 1 tablespoon chipotle paste

For Serving:

  • shredded cabbage
  • avocado
  • lime wedges
  • chopped cilantro
  • hot sauce
  • tortillas (either plantain, cassava, corn, or whatever your favorite is!)


  1. In a baking dish, combine the oil, lime juice, salt, cumin, coriander, chile powder, and garlic powder. Add the fish and toss to coat. Marinate for about 30-60 minutes. *
  2. Preheat the oven to 400ºF. Cook the fish until it just starts to flake, about 10-15 minutes, depending on the thickness and type of your fish. 
  3. Serve with tortillas, salsa, aioli, chopped cilantro, hot sauce, and shredded cabbage. 


* Room temperature is fine for up to 60 minutes, but refrigerate if marinating much longer than that, and add the lime juice closer to cooking time so you don’t wind up with ceviche.