Grilled Fish Tacos with Mango Salsa, Fresh Corn & Sour Cream

Phew! What a whirlwind of a weekend. It seemed long, didn’t it? I feel like that’s always the case when a holiday falls close to the weekend. I hope you all had a great Fourth of July! We had a jam-packed day, but it was so wonderful. I honestly wouldn’t have changed a thing. It was so chill and fun and we got to spend it with so many people we love.

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But boy, I feel like I have a holiday hangover! I’m tired, folks. I think a part of it is the fact that we hosted on the Fourth and now we’re gearing up to host some of our family and friends for Peyton’s birthday. Her actual birthday is also top of mind, we’re in the process of putting her gift together, and I’m super emotional about the fact that our baby is turning four!!

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Like I said, so much going on in this brain of mine. Just breath in and breath out, Marina! Let’s think happy thoughts like these fish tacos I made a week or so ago. This recipe screams Taco Tuesday on a summer day. Grilled fish, sweet corn, mango salsa, crunchy cabbage and all the sour cream. Alright… my mouth is watering, BRB, I’m leaving to make these tacos again.

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Please tell me you’ll make these tomorrow for Taco Tuesday?? Pretty please?! If you end up making them, don’t forget to tag #marinamakeseats.

Grilled Fish Tacos with Mango Salsa, Fresh Corn & Sour Cream

Makes six tacos


  • 2 six ounce filets of fresh cod
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 1/4 teaspoon of pepper
  • Juice and zest of one lime
  • 1 ear of corn
  • 1 cup of shredded cabbage
  • 1/3 cup of sour cream
  • 6 flour or corn tortillas

Mango Salsa

  • 2 mangoes, peeled and diced into cubes
  • Half of a jalapeno, seeds removed and diced
  • 1/4 cup of diced red onion
  • Juice of one lime

Place the cod, olive oil, salt, pepper, lime juice and zest in a freezer bag or bowl to marinade for one to three hours.

Next, make the mango salsa. Dice the mangoes, jalapeno and red onion on a cutting board and add them to a small bowl. Squeeze lime juice over the salsa and stir with a spoon. Set aside at room temperature until the tacos are ready to be assembled.

When the fish is done marinating, set a grill or frying pan to medium-high heat. Once the grill or pan is hot, add the corn, flipping it every five minutes to char on each side. After the corn is halfway charred, add the fish, cooking it for five to seven minutes on each side until it’s cooked through, but still tender. Remove the fish and corn from the heat and flake the fish and cut the kernels off the corn.

To assemble the taco, place the fish in the tortillas and top with corn, cabbage, mango salsa and sour cream.

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