This healthy tacos de pescado recipe (fish tacos recipe) is a flavor bomb! Featuring perfectly pan-fried fish and a vibrant fresh mango salsa, these tacos are as easy to make as they are irresistible. Completely gluten-free and guaranteed to be a crowd favorite!
Fish tacos are one of my all-time favorites—I'm always tempted to order them whenever I visit a Mexican restaurant!
This recipe offers a healthier twist on the classic Baja fish tacos, which are typically deep fried in a thick batter. Instead, these tacos feature lightly floured fish, pan-fried to golden perfection, with a crispy exterior and tender, flaky interior that's simply irresistible.
For more taco recipes, you might want to try these beef brisket tacos, these chicken tinga tacos, or these leftover pulled pork tacos.
Jump to:
- Why you will love these Healthy Fish Tacos
- Ingredients
- What kind of fish is best for fish tacos?
- Substitutions and variations
- How to prepare this Tacos De Pescado Recipe
- Storage
- Equipment
- Top tip to make the best healthy fish tacos!
- Tacos De Pescado FAQ's
- Love this recipe? Let's stay connected!
- More taco recipes you will love
- Healthy Gluten-Free Tacos De Pescado Recipe (Fish Tacos)
- See what other people think about this recipe!
Why you will love these Healthy Fish Tacos
Great combination of flavors and textures - picture crispy and tender fish, paired with a delicious mango salsa, smashed avocado and cabbage pickle.
Healthier option than Baja California tacos - these tacos are packed with fresh ingredients and a generous portion of healthy pan-fried fish.
Easy to make - fish fillets are the only ingredient that requires cooking! It's the perfect recipe to whip up for Taco Tuesdays, amigos!
Ingredients
These pan-fried fish tacos are made with fresh ingredients and white fish:
- Mango, finely diced (firm mango works best)
- Red onion, finely diced
- Cucumber, finely diced. I use Lebanese cucumber which doesn't need to be peeled, but peel as required depending on the type of cucumber you use
- Fresh cilantro, chopped
- Lime juice & lime wedges
- White fish, I use barramundi
- Sea salt
- Black pepper
- Gluten-free flour, I use buckwheat flour
- Avocado, smashed with a dash of lime juice and salt
- Pickled purple cabbage, I use store-bought
- Corn tortillas (tortillas de maiz)
See recipe card for quantities.
What kind of fish is best for fish tacos?
I recommend using firm white flesh fish, talk to your local fishmonger for recommendations. Here in Australia, a great option is barramundi. Mahi Mahi, snapper, or cod work well too. Alternatively, you could also use salmon.
If possible pick a piece of fish that allows making long fish strips, so there's one strip per taco. If that's not an option, cut smaller pieces of fish and include 2-3 per taco.
Substitutions and variations
- Use another type of salsa - like pico de gallo, instead of mango salsa.
- Top with your favorite sauce - whether that's a bit of spicy sriracha or a creamy sauce like kewpie mayo.
- Add more condiments to the flour mixture - black pepper, garlic powder, and onion powder are all a good idea to enhance the flavor.
- Skip flouring the fish - is a great way to simplify the recipe. You'll also be able to use less oil for cooking the fish.
- Flour tortillas - instead of corn tortillas (if you can tolerate gluten).
- Crunchy slaw or iceberg lettuce - instead of the pickled cabbage.
How to prepare this Tacos De Pescado Recipe
Prepare the mango salsa
Finely dice the mango, cucumber, and purple onion. Combine in a mixing bowl and add the chopped cilantro, a squeeze of lime juice and a little bit of sea salt. Mix well to combine.
Prepare the fish
Pat dry the fish fillets with paper towels to remove excess moisture. Cut the fish fillets into long strips (aim for the length of the tortillas) and add sea salt.
Add flour to a plate, and flour fish strips on all sides.
Add a generous drizzle of coconut or olive oil to a pan on medium-high heat, and cook fish in hot oil until golden brown.
Assemble the tacos
Warm corn tortillas with your preferred method (microwave, pan, or directly on the stovetop). Add a dollop of avocado mash, purple cabbage, and fish fillet, and top up with mango salsa and fresh coriander. Optional to add hot sauce too!
Squeeze some fresh lime juice and buen provecho amigos!
Storage
Store the leftover ingredients in an airtight container in the fridge. If possible store the fish separately from the fresh ingredients. The cooked fish will last 1-2 days, while the mango salsa will last for up to 3-4 days.
Equipment
- Sharp knife
- Chopping board
- Plate (to flour the fish)
- Mixing bowl
- Large skillet
Top tip to make the best healthy fish tacos!
Include a generous amount of fish per taco, as you want fish to be the star ingredient. Use a thick fish fillet if possible.
Tacos De Pescado FAQ's
These gluten-free tacos de pescado are made with fish (pescado is the Spanish word for fish), corn tortillas, avocado and mango salsa. This recipe calls for lightly floured fish instead of deep fried with beer batter as the traditional Baja fish tacos.
Tacos de pescado means fish tacos. Pescado is the Spanish word for fish.
Fish tacos are traditionally served with corn tortillas, which complement the flavors of these tacos and also maintain the authenticity of Mexican cuisine. But if flour tortillas are your preference, they also work fantastic!
Love this recipe? Let's stay connected!
If you like this recipe please leave me a comment below, share it on Pinterest, tag me on Instagram, and follow me on socials! Instagram @bitesinthewild and Pinterest @bitesinthewild. This way you can stay up-to-date with my latest recipes and tips!
More taco recipes you will love
Healthy Gluten-Free Tacos De Pescado Recipe (Fish Tacos)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main course
- Cuisine: Mexican-Inspired
- Diet: Gluten Free
Description
This healthy tacos de pesacado recipe (fish tacos recipe) is a flavor bomb! Featuring perfectly pan-fried fish and a vibrant, fresh mango salsa, these tacos are as easy to make as they are irresistible. Bonus: they’re completely gluten-free and guaranteed to be a crowd favorite!
Ingredients
Mango salsa
- 1 Mango, finely diced (firm mango works best)
- ¼ Red onion, finely diced
- ½ Cucumber, finely diced (peeled if required)
- Fresh cilantro, chopped
- Juice of 1 lime
Fish
- 300 gr white fish, I use barramundi
- Sea salt
- Black pepper
- Gluten-free flour, I use buckwheat flour
Tacos
- 1 Avocado, smashed with a dash of lime juice and salt
- Pickled purple cabbage, I use store-bought
- 6 Corn tortillas (tortillas de maiz)
- Lime wedges for serving
Instructions
- Prepare the mango salsa: Finely dice the mango, cucumber, and purple onion. Combine in a mixing bowl, add the chopped cilantro, a squeeze of lime juice and a little bit of sea salt. Mix well to combine.
- Prepare the fish: Pat dry the fish fillets with paper towels to remove excess moisture. Cut the fish fillets into long strips (aim for the length of the tortillas) and add sea salt and black pepper.
- Add flour to a plate, and flour fish strips on all sides.
- Add a generous drizzle of coconut or olive oil to a pan on medium-high heat, and cook fish in hot oil until golden brown.
- Assemble the tacos: Warm corn tortillas with your preferred method (microwave, pan, or directly on the stovetop). Add a dollop of avocado mash, purple cabbage, and fish fillet, and top up with mango salsa and fresh coriander.
- Optional to add hot sauce too! Squeeze some fresh lime juice and buen provecho amigos!
Notes
Store the leftover ingredients in an airtight container in the fridge. If possible store the fish separately from the fresh ingredients. The cooked fish will last 1-2 days, while the mango salsa will last for up to 3-4 days.
Use another type of salsa - like pico de gallo, instead of mango salsa.
Add more condiments to the flour mixture - black pepper, garlic powder, and onion powder are all a good idea to enhance the flavor.
Skip flouring the fish to simplify the recipe - You'll also be able to use less oil for cooking the fish.
Elena says
Wow! I love tacos and I usually do them with meat. I never thought fish tacos could be so good!! My friends loved them too 🙂
alicia gonzalez tome says
Glad you are now fan of fish tacos too!! Thanks for sharing the love 🥰
Alison says
These tacos are absolutely delicious! I was lucky enough to have them cooked for me, and they were so tasty …. the combination of coriander with mango felt very fresh. I loved that they also didn’t taste oily. 10/10 🙂 thanks for the recipe xx
alicia gonzalez tome says
Thanks for the comment Alison! Great to hear you enjoyed the recipe 🤍🤍