Mango Salsa for Fish Tacos: Brighten Your Next Meal!

Enjoy a fresh and vibrant Mango Salsa for Fish Tacos, easy to prepare and perfect for summer meals.

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Prep Time 15

Chilling Time 30

Total Time 45

Servings: 4 cups

Course: Sauces

Cuisine: Mexican

Calories: 90

Ingredients Equipment Method Nutrition Notes

Ingredients

Mango Salsa Ingredients

2 cups Ripe Mangos Choose mangos that yield slightly to pressure for optimal flavor.
1 medium Red Bell Pepper Can be substituted with yellow or orange bell peppers.
2 stalks Green Onions Regular onions can be used but use less.
1 medium Jalapeño Adjust quantity based on spice preference.
1/4 cup Fresh Cilantro Substitute with basil or mint if desired.
2 tablespoons Lime Juice Freshly squeezed for best taste.
1 teaspoon Salt Adjust to personal preference.
1/2 teaspoon Black Pepper Adjust to personal preference.

Optional Additions

1 medium Avocado Adds creaminess and richness.
1/2 cup Pineapple Provides added tropical sweetness.

Equipment

Mixing Bowl
spatula
Knife
Cutting board

Method

Step‑by‑Step Instructions for Mango Salsa for Fish Tacos

Start by washing and peeling the ripe mangos, then cut them into small, even pieces.
Finely chop the red bell pepper, green onions, jalapeño, and fresh cilantro.
In a large mixing bowl, combine all chopped ingredients, and gently toss together.
Taste the salsa and add lime juice, salt, and black pepper as needed.
Cover the salsa and chill in the refrigerator for at least 30 minutes.
Give the salsa a quick stir before serving with fish tacos or tortilla chips.

Nutrition

Serving: 1cupCalories: 90kcalCarbohydrates: 20gProtein: 1gSodium: 150mgPotassium: 250mgFiber: 3gSugar: 10gVitamin A: 15IUVitamin C: 60mgCalcium: 2mgIron: 2mg

Notes

Store leftover mango salsa in an airtight container in the refrigerator for up to 5-6 days. Freeze for longer storage up to 2 months.

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