Mango Salsa Grilled Fish

Picture yourself on a warm summer evening, enjoying a light yet satisfying meal that brings together the freshness of the ocean with tropical sweetness. These Mango Salsa Grilled Fish Tacos served in crisp lettuce shells are the perfect balance of flavors and textures — tender flaky fish with a hint of spice, bright juicy mango salsa, and the refreshing crunch of lettuce instead of traditional tortillas.

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The combination of smoky grilled fish and sweet-tangy mango salsa creates a delightful contrast that will transport you to a beachside eatery. By using lettuce instead of tortillas, this Mexican-inspired dish becomes lighter while still delivering all the taco satisfaction you crave. The vibrant colors and fresh ingredients make this not just a meal, but a celebration of healthy eating.

• Fish: 500 g (1.1 lb) white fish fillets (tilapia, cod, or halibut), 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper, juice of 1 lime
• Mango Salsa: 1 large ripe mango (peeled and diced), 1/2 small red onion (finely chopped), 1 small red bell pepper (diced), 1 small jalapeño (seeded and minced, optional for heat), 2 tbsp fresh cilantro (chopped), juice of 1 lime, salt to taste
• Lettuce Shells & Assembly: 8 large crisp lettuce leaves (romaine, butter, or iceberg), 1 small avocado (sliced), extra lime wedges for serving

Prepare the Fish

Pat the fish fillets dry. In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Rub the spice mixture evenly over the fish fillets. Let marinate for 10 minutes while you prepare the salsa.

Make the Mango Salsa

In a bowl, combine diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Mix well. Season with salt to taste. Set aside.

Grill the Fish

Preheat a grill or grill pan over medium-high heat. Grill the fish fillets for 3–4 minutes per side, or until opaque and flakes easily with a fork. Remove from heat and let rest for 2 minutes. Flake the fish gently with a fork into bite-sized pieces.

Assemble the Tacos

Lay out lettuce leaves on a platter. Divide the grilled fish evenly among the leaves. Top each with mango salsa and a few avocado slices. Serve with extra lime wedges.

For the best texture, choose firm white fish that won't fall apart when grilled. If you don't have a grill, a cast-iron skillet works perfectly. The key to perfect fish is not to overcook it — as soon as it flakes easily, it's done. For the lettuce shells, look for large, sturdy leaves with a prominent rib that creates a natural taco-shell shape. Butter lettuce offers a softer texture, while romaine provides more crunch.

Soft, absorbent towels keep counters dry while cooking, wiping spills, and handling dishes during everyday recipe prep.

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This recipe is wonderfully adaptable. Try using shrimp instead of white fish, or for a vegetarian version, substitute with grilled firm tofu or tempeh. If you're not a fan of mango, pineapple makes an excellent alternative in the salsa. For a heartier meal that still remains low-carb, add a layer of cauliflower rice beneath the fish. If jalapeño is too spicy, bell pepper provides a similar crunch without the heat, or use just a small amount of jalapeño without seeds.

Serve these lettuce tacos as part of a DIY taco bar for casual entertaining. Set out the components separately and let guests build their own. For a complete meal, accompany with a side of cilantro-lime cauliflower rice or a simple black bean salad dressed with lime juice. A chilled cucumber soup makes a refreshing starter on hot days. For beverages, a sparkling water with lime or a light cucumber-mint agua fresca complements the fresh flavors beautifully.

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These Mango Salsa Grilled Fish Tacos in Lettuce Shells represent the perfect marriage of health-conscious eating and vibrant flavor. By swapping traditional corn tortillas for crisp lettuce leaves, you create a meal that's not only lighter in carbohydrates but also adds a refreshing crunch that complements the tender grilled fish and juicy mango salsa. Whether you're cooking for a quiet family dinner or hosting friends on the patio, this dish brings a taste of coastal cuisine to your table with minimal effort and maximum impact.

Frequently Asked Recipe Questions

→ What type of fish works best for this dish?

White fish fillets like tilapia, cod, or halibut are ideal due to their mild flavor and firm texture that holds well on the grill.

→ How is the mango salsa prepared?

Diced mango is combined with red onion, bell pepper, jalapeño (optional for heat), cilantro, lime juice, and salt, creating a vibrant and fresh topping.

→ Why use lettuce shells instead of tortillas?

Lettuce shells provide a crisp, low-carb alternative that lightens the dish while adding fresh texture and flavor contrast.

→ Can I adjust the spice level in this dish?

Yes, omit the jalapeño from the salsa for milder heat or include the seeds for a spicier kick according to your preference.

→ What grilling tips help achieve the best fish texture?

Grill fillets over medium-high heat for 3-4 minutes per side until opaque and flaky, then let rest to retain juiciness before flaking.