Mango Salsa Grilled Fish (Print Version)

Zesty grilled fish paired with vibrant mango salsa wrapped in crisp lettuce shells for a fresh, light meal.

# What You'll Need:

→ Fish

01 - 1.1 lb white fish fillets (tilapia, cod, or halibut)
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 0.5 teaspoon ground cumin
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon garlic powder
07 - 0.5 teaspoon salt
08 - 0.25 teaspoon black pepper
09 - Juice of 1 lime

→ Mango Salsa

10 - 1 large ripe mango, peeled and diced
11 - 0.5 small red onion, finely chopped
12 - 1 small red bell pepper, diced
13 - 1 small jalapeño, seeded and minced (optional)
14 - 2 tablespoons fresh cilantro, chopped
15 - Juice of 1 lime
16 - Salt to taste

→ Lettuce Shells & Assembly

17 - 8 large crisp lettuce leaves (romaine, butter, or iceberg)
18 - 1 small avocado, sliced
19 - Extra lime wedges for serving

# How to Make It:

01 - Pat fish fillets dry with paper towels. In a small bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice to create a spice paste. Rub the mixture evenly over all sides of the fish fillets. Allow to marinate for 10 minutes while preparing the salsa.
02 - In a medium bowl, combine diced mango, finely chopped red onion, diced red bell pepper, minced jalapeño if using, chopped cilantro, and lime juice. Toss gently to combine. Season with salt to taste and set aside.
03 - Preheat a grill or grill pan to medium-high heat. Place marinated fish fillets on the grill and cook for 3-4 minutes per side until the flesh is opaque and flakes easily when tested with a fork. Remove from heat and let rest for 2 minutes. Gently flake the fish with a fork into bite-sized pieces.
04 - Arrange lettuce leaves on a serving platter. Divide grilled fish evenly among the leaves. Top each with mango salsa and avocado slices. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • You get restaurant-quality fish tacos without the heaviness or guilt, which feels like cheating in the best way possible.
  • The entire meal comes together faster than you'd believe, making weeknight dinners actually exciting instead of obligatory.
  • Crisp lettuce shells stay intact and don't get soggy, so you can eat these with your hands without the mess of traditional tortillas.
02 -
  • Wet fish will steam instead of grill, so patting those fillets dry is non-negotiable—I learned this the messy way with fish that fell apart mid-cook.
  • Make your salsa at least five minutes before assembling so the flavors can meld and the lime juice can do its job, otherwise it tastes like you just threw chopped fruit together.
03 -
  • Prep your mango and vegetables while the fish marinates—this is how you actually get dinner on the table in thirty minutes instead of just claiming you do.
  • If your lettuce leaves are flimsy, dip them quickly in ice water and they'll crisp up within minutes, becoming sturdy enough to hold everything without tearing.
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