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Fish Tacos with Merritt Island Mango Salsa

This is an extremely easy recipe… I think. All you really need are fresh ingredients. My favorite time to make the mango salsa is during the summer when avocados, mangoes and tomatoes have overlapping seasons…. the perfect trio to make a delicious mango salsa. We are lucky enough in Central Florida to be located near the mango haven that is Merritt Island.

You can pretty much use any white flaky or firm fish. My suggestions would be flounder, triggerfish, snapper ribs, snapper, sea trout, etc.


For the Marinade

  • 3 Cloves of garlic
  • 1 Lb fish fillet
  • 1 Cup of packed cilantro
  • 2 Limes zested
  • 2 Tsps ground cumin
  • Salt and pepper to taste

For the Salsa

  • 2 Mangoes, diced into medium chunks
    (check out our favorite way to dice a mango!)
  • 1 Large Florida avocado, diced in medium chunks
  • 2 Small Tomatoes, diced
  • 1 Clove of garlic, minced
  • 1/4 Large Red Onion, diced
  • 2 Tsps ground cumin
  • 2 Tbsp lime juice
  • Salt and pepper to taste

Taco Toppings

  • Shredded Regular or Red Cabbage
  • 6-8 Tortillas (my favorite are made with corn)- warmed on stovetop or microwave
  • Crema (or sour cream)
  • lime wedges


  1. Put the garlic, cilantro, lime zest, cumin, salt and pepper in a small food processor bowl and pulse until combined. 
  2. Put Tilapia fillets into a 1 gallon resealable bag, add the garlic mixture and move around to coat each fillet. Set aside at room temperature for 15-20 minutes.
  3. In the meanwhile, mix all the mango salsa ingredients together leaving the lime juice, salt and pepper for last. Set aside in the refrigerator.
  4. Heat your skillet/pan on the stovetop to a medium temperature. Brush the pan with olive oil or any other cooking oil. 
  5. Place the fish fillets on the hot pan and cook until opaque, about 3-4 minutes per side. 
  6. Cut into strips and serve in warm tortillas with creama, shredded cabbage, salsa and lime wedges.

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