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Grilled Tilapia Tacos with Mango Salsa

Grilled Tilapia Tacos with Mango Salsa - www.cooksandbooksandrecipes.com

Grilled Tilapia Tacos with Mango Salsa

Look at the photo above. Your first thought will likely be the same as when you actually taste this dish. Hint: it won’t be “Gee, this looks/tastes healthy.” You’ll be saying to yourself, “Gee, this looks/tastes delicious!” Tilapia is one of my favorite fishes, with its mild flakiness making it adaptable to many dishes. Grilling it with a tart lime vinaigrette and then tossing it into a corn tortilla with the crunchy, sweet mango salsa only takes you further into the “eat at all costs” territory. Except there are no costs — this is what lifelong healthy tastes like. Author Camilla V. Saulsbury notes: “This dish showcases tilapia’s outdoorsy side and the bright, fresh flavor of early summer mangos in tropical tacos that are perfect for lunch with friends or a light dinner eaten al fresco. Brushing the delicate fillets with a spiced lime vinaigrette seals in their juices and intensifies the flavor of the tacos.”


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Grilled Tilapia Tacos with Mango Salsa

Featured Recipe From: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness

Yield: 4 Servings


For Salsa

  • 1 cup (250 mL) chopped fresh or thawed frozen mango
  • 1/2 cup (125 mL) chopped red bell pepper
  • 1/2 cup (125 mL) packed fresh cilantro leaves, chopped
  • 1/4 cup (60 mL) finely chopped red onion
  • 1/4 tsp (1 mL) fine sea salt
  • 1 tbsp (15 mL) freshly squeezed lime juice

For Tacos

  • 1 tsp (5 mL) ground cumin
  • 1/2 tsp (2 mL) chili powder
  • 1/4 tsp (1 mL) fine sea salt
  • 1 tbsp (15 mL) freshly squeezed lime juice
  • 2 tsp (10 mL) vegetable oil
  • 4 (each 4 about 6 oz/175 g) skinless farmed tilapia fillets
  • 4 8-inch (20 cm) whole wheat tortillas, warmed
  • 2 cups (500 mL) shredded purple or green cabbage


  1. Preheat barbecue grill to medium-high.
  2. For Salsa: In a small bowl, combine mango, red pepper, cilantro, red onion, salt, and lime juice.
  3. For Tacos: In a small cup, whisk together cumin, chili powder, salt, lime juice, and oil. Brush on both sides of fish, coating evenly.
  4. Grill fish on preheated barbecue, turning once, for 2 to 3 minutes per side or until fish is opaque and flakes easily when tested with a fork. Flake fish into small pieces.
  5. Fill warmed tortillas with fish, cabbage, and salsa.

Tip:According to the Monterey Bay Aquarium Seafood Watch, U.S.- and Canadian-farmed tilapia are the best choices because the supplies are abundant, well managed, and farmed in an environmentally friendly way. A good alternative is tilapia farmed in Brazil, Costa Rica, Honduras, or Ecuador.

© 2012 Robert Rose Inc.
Excerpted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness, by Camilla V. Saulsbury (Robert Rose Inc., www.robertrose.ca). Reprinted with permission. All rights reserved.

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