Griddled Fish Tacos with Mango Salsa

Name: Griddled Fish Tacos with Mango Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 cup sour cream; 1 jalapeño, for crema; 1 avocado; 1 lime, juiced, for crema; salt, to taste for crema; 3 mangos, diced; 1 cup cucumber, diced; 1 jalapeño, diced, for salsa; 1 cup pineapple, chopped; 1/4 cup red onion, chopped; 1/4 cup cilantro, chopped; 1 lime, juiced, for salsa; 1.5 lbs mahi-mahi fillets; 1 tbsp garlic powder; 1 tbsp paprika; 1 tbsp salt; 1 tbsp black pepper; 1/2 tbsp cumin; 2 tbsp bacon grease; 12 corn tortillas

These griddled mahi-mahi tacos combine a fresh mango-pineapple salsa with creamy avocado-jalapeño crema for a bright, balanced summer meal. The griddle technique delivers a quick-cooking, flaky fish base that pairs perfectly with the tropical fruit and cooling crema.

🌍Mexican-inspired 🏷️Fish tacos 🏷️Mahi-mahi 🏷️Mango salsa 🏷️Avocado crema Griddle

🏷️

🏷️Summer

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 cup sour cream
1 jalapeño, for crema
1 avocado
1 lime, juiced, for crema
salt, to taste for crema
3 mangos, diced
1 cup cucumber, diced
1 jalapeño, diced, for salsa
1 cup pineapple, chopped
1/4 cup red onion, chopped
1/4 cup cilantro, chopped
1 lime, juiced, for salsa
1.5 lbs mahi-mahi fillets
1 tbsp garlic powder
1 tbsp paprika
1 tbsp salt
1 tbsp black pepper
1/2 tbsp cumin
2 tbsp bacon grease
12 corn tortillas

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Instructions

1
To make the crema, combine sour cream, jalapeño, avocado, lime juice, and salt in a food processor.
2
Blend until smooth, then transfer to a bowl and refrigerate until ready to use.
3
To make the salsa, combine diced mangos, cucumber, jalapeño, pineapple, red onion, and cilantro in a large bowl.
4
Squeeze in the juice of one lime, mix well, and refrigerate.
5
Cube the mahi-mahi fillets into bite-sized pieces.
6
In a bowl, toss the cubed fish with garlic powder, paprika, salt, pepper, and cumin until evenly coated.
7
Heat a griddle or large skillet over medium-high heat and add bacon grease.
8
Add the seasoned fish to the hot griddle and cook for a couple of minutes per side, until cooked through.
9
Remove the fish and warm the corn tortillas on the griddle.
10
Assemble the tacos by filling the warm tortillas with the cooked fish, topping with mango salsa, and drizzling with the avocado crema.

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Tips & Notes

Pro tips

Pat the mahi-mahi completely dry before griddling to ensure a golden exterior and prevent steaming.
Let the griddle reach medium-high heat and lightly oil the surface; don't flip the fish until the bottom releases easily without resistance.
Dice the mango and cucumber into consistent small pieces so the salsa distributes evenly across each taco.
Juice the lime for the crema just before serving to prevent browning of the avocado.

Substitutions

Mahi-mahi → cod, halibut, or snapper (similar flaky texture)
Sour cream → Greek yogurt or crema (tanginess and consistency maintained)
Mango → peach or papaya (similar sweetness and texture)
Pineapple → diced jicama (for crunch without tropical sweetness)

Storage & make-ahead

Store leftover griddled fish and salsa components separately in airtight containers for up to 2 days; prepare the crema fresh to prevent avocado discoloration.

Equipment

griddle or flat-top skillet

Common Questions

Can I use a different fish instead of mahi-mahi?

Yes. Cod, halibut, or snapper work well as firm-fleshed alternatives that hold up on the griddle.

How do I know when the fish is done on the griddle?

The fish should flake easily with a fork and reach an internal temperature of 145°F (63°C). Avoid flipping too early; cook until the bottom releases easily, typically 3-4 minutes per side.

Can I make the salsa and crema ahead of time?

Yes. Both can be prepared up to 4 hours ahead. Store separately in airtight containers in the refrigerator to prevent the avocado crema from browning.

What if I don't have fresh mango?

Frozen mango (thawed and drained) works well, though fresh offers better texture. Avoid canned mango in heavy syrup, as it will make the salsa watery.