Chipotle Lime Fish Tacos with Mango Coconut Salsa

These light and fresh fish tacos feature grilled cod and mango.

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Prep Time
20 min
20 min


  • 10 tbsp fresh lime juice, divided, plus 1 lime, cut into wedges
  • 1 tbsp safflower oil
  • 1 tbsp chipotle chile powder
  • 4 6-oz boneless, skinless cod fillets
  • 1 cup peeled and finely chopped mango
  • 1/2 cup seeded and finely chopped plum tomato
  • 1/3 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 5 tbsp dried unsweetened shredded coconut
  • 8 6-inch corn tortillas, heated


  1. In a glass baking dish, whisk 4 tbsp lime juice, oil and chile powder. Add cod and marinate, turning occasionally, for 12 to 15 minutes.
  2. Meanwhile, prepare salsa: In a medium bowl, mix mango, tomato, onion, cilantro, remaining 6 tbsp lime juice and coconut. Set aside.
  3. Heat a grill pan on high. Add cod and remaining marinade and cook, turning once, until opaque throughout, about 4 minutes per side. (TIP: If necessary, work in batches to avoid overcrowding pan.) Transfer cod to a cutting board and cut into large flakes. Divide cod among tortillas. Top with salsa and serve with lime wedges.

Nutrition Information

  • Serving Size 2 fish tacos
  • Calories 319
  • Carbohydrate Content 34 g
  • Cholesterol Content 65 mg
  • Fat Content 8 g
  • Fiber Content 5.5 g
  • Protein Content 31 g
  • Saturated Fat Content 4 g
  • Sodium Content 127 mg
  • Sugar Content 8 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g