Closeup of paleo fish tacos with mango salsa

Paleo Fish Tacos with Mango Salsa

  • Author: Chelsea at
  • Prep Time: 30 minutes
  • Cook Time: 8 minutes
  • Total Time: 38 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Pan-fried
  • Cuisine: American


Spicy pan-fried fish and a simple mango salsa make these paleo fish tacos easy and satisfying!



For the Fish Tacos

  • 1 batch cassava flour tortillas (or use store bought)
  • 2 teaspoons extra virgin olive oil
  • 1 pound cod or tilapia
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika (smoked or regular)
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon chili powder

For the Mango Salsa

  • 2 mangoes, peeled, seeded, and cubed
  • 1/4 cup chopped cilantro
  • 3/4 cup diced red onion
  • 2 tablespoons lime juice
  • 2 tablespoons diced jalapeno


  1. If making your own tortillas, prep those first. Keep cooked tortillas wrapped in a clean cloth dishtowel to keep warm.
  2. Next, prep the mango salsa. Combine all ingredients in a medium-sized bowl and stir. Store in the fridge until ready to use.
  3. Heat olive oil in a large skillet over medium-high heat. Combine the sea salt, black pepper, paprika, cayenne, and chili powder in a small bowl. If necessary, cut the fish fillets in half vertically,  2-3 inches wide, so that the cooked fish will lie comfortably across each tortilla. Pat the fish dry with a paper towel or cloth. Gently rub each piece of fish with the spice mix on all sides. Add fish to the skillet, cooking for 2-4 minutes on each side, flipping once. Once cooked, transfer to a plate and immediately begin assembling the tacos.
  4. Place a piece of fish on each tortilla. Top with 1-2 spoonfuls of mango salsa. Eat immediately.


Want to add a little more color to these tacos? Thinly slice some red cabbage and add that as a topping. I love the extra crunch!

Keywords: paleo fish tacos