Fish Tacos with Homemade Mango Salsa

Fish Tacos with Homemade Mango Salsa

By Ambassador Josh Mills

Mango Salsa:

8 single-serve, kid-packs of mangos, drained and rinsed. Alternatively, 3 fresh cut mangos, or thawed diced mango from the freezer section. 

1 red bell pepper, diced small

1  jalapeno, seeded and diced small

½ cup diced red onion

Chopped cilantro to taste

Juice of 1 lime

Combine all ingredients and mix. Let sit for about an hour to let flavors combine. Serve with chips or in tacos. Or just eat with a spoon!

For the Fish:

Smallmouth bass, crappie, or perch

1 tbsp coconut oil 

1 egg

1/2 teaspoon each salt and garlic powder


Dip the fish in egg and coat in panko. Dust with garlic powder and salt. Fry in coconut oil until cooked. Enjoy!

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