Fish Tacos with Strawberry Mango Salsa

developed by Church Health Center Wellness

Enjoy the summer flavors of the Mexican coast with fresh tilapia and homemade salsa. Avocados, mangos and strawberries create the perfect complement to the lemon pepper tilapia. Consider grilling or baking your tortillas for a minute to warm them. This fresh meal is sure to become one of your summer staples!

Prep Time: 15 minutes
Total Time: 25 minutes
Makes: 8 tacos
Serving Size: 2 tacos
Nutrition Facts (per serving): Calories: 304; Total Fat: 9 g; Saturated Fat: 2 g; Sodium: 359 mg; Carbohydrate: 34 g; Fiber: 6 g; Protein: 27 g


  • 2 tablespoons olive oil
  • 4, 4-ounce tilapia fillets
  • ½ teaspoon salt, divided
  • ½ teaspoon lemon pepper
  • ½ cup finely chopped strawberries
  • ½ cup fresh mango, diced
  • 1 avocado, diced
  • 2 tablespoons red onion, diced
  • 2 tablespoons fresh cilantro, diced
  • 1 lime, juiced
  • 8 small corn tortillas


  1. In a small bowl, mix strawberries, mango, avocado, onion, cilantro, lime juice, and remaining ¼ teaspoon salt. Toss gently until well combined.
  2. In a large skillet, heat oil over medium-high heat.
  3. Add tilapia fillets to pan and season with ¼ teaspoon salt and lemon pepper. Cook for 3 minutes on each side, or until fish flakes easily with a fork. Cook longer for thicker fish fillets.
  4. Assemble tacos by placing ½ of each fish fillet in a tortilla. Top with ¼ cup salsa and serve.

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