Kick-ass Fish tacos and Mango Salsa with DJ Bbq
Kick-ass Fish tacos and Mango Salsa with DJ BBQ is a easy Mexican recipe that serves 4. 420 calories per serving. Recipe by Jamie Oliver on YouTube.
Prep: 20 min | Cook: 14 min | Total: 44 min
Cost: $23.25 total, $5.81 per serving
Ingredients
- 1 Ripe Mango (peeled and diced)
- 1 Red Onion (small, finely chopped)
- 1/2 Cucumber (seedless, diced)
- 1/4 cup Fresh Cilantro (roughly chopped)
- 1/2 Lime (juiced)
- to taste Sea Salt
- to taste Freshly Cracked Black Pepper
- 1 small Red Cabbage (thinly sliced)
- 2 tbsp Apple Cider Vinegar
- 4 Tilapia Fillets (about 6‑oz each, firm and sustainable)
- 2 tbsp Olive Oil (for pan‑searing)
- 2 tbsp Mexican Spice Rub (store‑bought or homemade (garlic, chili powder, cumin, paprika, pepper, salt))
- 8 Small Corn Tortillas (soft, 6‑inch)
Instructions
Make Mango Salsa
Dice the ripe mango, finely chop the red onion and cucumber, and roughly chop the cilantro. Combine everything in a mixing bowl, add the lime juice, season with sea salt and freshly cracked black pepper, then toss gently.
Time: PT10M
Prepare Red Cabbage Slaw
Thinly slice the small red cabbage, place in a bowl and drizzle with apple cider vinegar. Toss until the cabbage is lightly coated; let sit while you finish the fish.
Time: PT5M
Season the Tilapia
Pat the tilapia fillets dry with paper towels. Sprinkle both sides with the Mexican spice rub, pressing gently to adhere.
Time: PT3M
Cook the Tilapia
Heat 2 tbsp olive oil in a large skillet over medium‑high heat. Add the fillets and cook 3‑4 minutes per side, or until the flesh is opaque and flakes easily with a fork.
Time: PT8M
Temperature: medium‑high heat
Warm the Tortillas
In a second skillet, add a tiny drizzle of olive oil and heat over medium heat. Place each tortilla in the pan for about 30 seconds per side until lightly browned and pliable.
Time: PT4M
Temperature: medium heat
Assemble the Tacos
Lay a warm tortilla on a plate, add a piece of cooked tilapia, top with a spoonful of mango salsa and a handful of red cabbage slaw. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 420
- Protein
- 28 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 6 g
Dietary info: Pescatarian, Gluten‑free (with corn tortillas), Dairy‑free
Allergens: Fish, Gluten (if using flour tortillas)
Ingredient Substitutions
- Instead of Ripe Mango: Peach, Pineapple
- Instead of Red Onion: White onion, Shallot
- Instead of Cucumber: Zucchini
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon
- Instead of Sea Salt: Kosher salt
- Instead of Freshly Cracked Black Pepper: White pepper
- Instead of Red Cabbage: Green cabbage
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Tilapia Fillets: Cod, Halibut
- Instead of Olive Oil: Canola oil, Avocado oil
- Instead of Mexican Spice Rub: Taco seasoning
- Instead of Small Corn Tortillas: Flour tortillas (note: contains gluten)
Equipment Needed
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Wooden Spoon or Spatula
- Large Skillet
- Second Skillet or Griddle
- Measuring Spoons (optional)
- Plate or Serving Platter (optional)
Critical Steps — Do Not Skip
- Dice mango and combine fresh salsa ingredients.
- Season tilapia evenly with Mexican rub.
- Cook fish just until opaque to keep it moist.
- Warm tortillas briefly to prevent tearing.
Chef Tips from the Video
- Use sustainably sourced tilapia or any firm white fish for best texture.
- For extra smoky flavor, finish the fish with a quick splash of liquid smoke or a few minutes on a hot grill pan.
- Add a few thin slices of jalapeño to the salsa for a subtle kick.
Troubleshooting
Salsa is watery.
Add a pinch of extra salt and let it sit for a few minutes; the salt draws out excess moisture, then drain any liquid.
Fish sticks to the pan.
Make sure the oil is hot before adding the fillet and let the fish develop a crust before attempting to flip.
Tortillas become hard.
Wrap warmed tortillas in a clean kitchen towel and keep them covered until serving.
Storage
Refrigerator: Store salsa, slaw, and cooked fish separately in airtight containers for up to 2 days.
Freezer: Raw tilapia can be frozen for up to 3 months; thaw in the refrigerator before use.
Room temperature: Tortillas can be kept at room temperature for a few hours if covered.
Make-Ahead Tips
- Mango salsa can be prepared up to 4 hours ahead; keep chilled.
- Red cabbage slaw improves after a short rest, so make it while the fish cooks.
Frequently Asked Questions
What is the cultural significance and history of fish tacos in Mexican cuisine?
Fish tacos originated on the Baja California coast, where fresh catch was quickly grilled and served in soft corn tortillas with crisp slaw and bright salsa. They reflect the region’s coastal lifestyle and have become a beloved street‑food staple across Mexico and the United States.
What are the traditional regional variations of fish tacos in Mexico?
In Baja, the classic version uses battered or grilled white fish, cabbage slaw, and a simple crema. In the Yucatán, you’ll find fish tacos with pickled onions, habanero salsa, and sometimes a citrus‑marinated fish called "pescado a la talla."
How is fish traditionally served with fish tacos in coastal Mexico?
Traditionally, the fish is either lightly battered or simply seasoned and grilled, then placed on a warm corn tortilla, topped with shredded cabbage, a squeeze of lime, and a drizzle of crema or salsa verde. It’s eaten fresh, often with a cold cerveza.
What occasions or celebrations are fish tacos commonly associated with in Mexican culture?
Fish tacos are popular at beach festivals, summer barbecues, and family gatherings in coastal towns. They’re also a staple at street‑food markets and are often served during Semana Santa when many families enjoy lighter, seafood‑based meals.
What makes this fish taco recipe special compared to other Mexican fish taco recipes?
This version uses a fresh mango‑cucumber salsa that adds a sweet‑tart contrast to the smoky Mexican rub on the tilapia, while the simple red cabbage slaw provides crunch without heavy mayo. It’s designed for indoor cooking, so you get grill‑like flavor without an outdoor BBQ.
What are the most common mistakes to avoid when making fish tacos at home?
Common errors include overcooking the fish, which makes it dry, and overcrowding the pan, which prevents a good sear. Also, under‑seasoning the salsa or using a bland slaw can leave the tacos tasting flat.
Why does this recipe use a Mexican spice rub instead of a simple salt‑and‑pepper seasoning?
The rub adds depth with garlic, chili powder, cumin and paprika, giving the fish a characteristic smoky, slightly spicy flavor that pairs perfectly with the sweet mango salsa and bright slaw.
Can I make the mango salsa ahead of time and how should I store it?
Yes, prepare the salsa up to 4 hours in advance. Store it in an airtight container in the refrigerator; give it a quick stir before serving to redistribute any juices.
What texture and appearance should I look for when the fish is done cooking?
The tilapia should be opaque throughout, flake easily with a fork, and have a lightly browned crust on each side. It should feel firm but still moist inside.
What does the YouTube channel Jamie Oliver specialize in?
The YouTube channel Jamie Oliver focuses on approachable, seasonal home cooking, emphasizing fresh ingredients, simple techniques, and meals that bring families together around the table.
How does the YouTube channel Jamie Oliver's approach to Mexican cooking differ from other Mexican cooking channels?
Jamie Oliver blends classic Mexican flavors with his signature British‑home‑cooking style, often simplifying traditional techniques for indoor kitchens and highlighting sustainable seafood choices, whereas many Mexican channels stick closely to authentic street‑food methods.
What other Mexican recipes is the YouTube channel Jamie Oliver known for?
Jamie Oliver’s channel features recipes such as Chicken Fajitas, Beef Enchiladas, Mexican Chorizo Tacos, and a vibrant Guacamole with a twist, all presented with his relaxed, family‑friendly vibe.
Last updated: September 3, 2026
