Mango Salsa Gegrillter Fisch

There was this one summer evening when my neighbor stopped by just as I was grilling, and the smell of charred fish mixed with lime hit her before she even said hello. She asked what I was making, and when I explained these lettuce-wrapped tacos with mango salsa, her face lit up like I'd just revealed some secret I'd been keeping. Turns out she'd been looking for something that felt indulgent but didn't weigh her down, and this dish became her go-to dinner when she wanted to feel good about what she was eating.

I made this for my sister after she mentioned wanting to eat cleaner, and watching her come back for thirds while barely noticing there was no tortilla or sour cream—that's when I knew I'd found something special. She still texts me asking for the recipe almost every time we talk about dinner plans.

Ingredients

• White fish fillets (500 g): Tilapia, cod, or halibut all work beautifully here because they're mild enough to let the salsa shine but sturdy enough not to fall apart on the grill.
• Olive oil (1 tbsp): This carries the spices right into the fish and helps it develop that slight char that makes grilling worth the effort.
• Chili powder, cumin, smoked paprika, garlic powder (1 tsp chili, 1/2 tsp each of the others): This combination is the quiet magic that makes simple fish taste intentional and a little bit smoky.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Don't skimp here—proper seasoning at the start means the fish tastes like itself, just better.
• Lime juice: Both in the marinade and the salsa, lime is what ties the whole thing together with brightness.
• Large ripe mango (1): This is the star of the show—choose one that gives slightly to pressure, not rock hard, because that's where the sweetness and juice live.
• Red onion (1/2 small): The sharpness cuts through the mango's sweetness and keeps things balanced.
• Red bell pepper (1 small): Color, crunch, and a subtle sweetness that rounds out the salsa without overwhelming it.
• Jalapeño (1 small, optional): I often leave the seeds in because I like heat, but seeding it keeps things gentle for people who prefer flavor over fire.
• Fresh cilantro (2 tbsp): The herbal note that makes this taste fresh-picked rather than assembled.
• Crisp lettuce leaves (8 large): Romaine stays crunchiest, but butter lettuce has a delicate elegance that feels nice too.
• Avocado (1 small, sliced): Creamy counterpoint to everything else, and honestly, the reason people come back.

Instructions

Get the fish ready:

Pat those fillets completely dry—moisture is the enemy of a good sear. Mix your olive oil with all the spices and lime juice in a small bowl, then rub it all over the fish like you mean it, making sure every side gets covered.

Let it sit and breathe:

Ten minutes might seem short, but it's long enough for the spices to start getting cozy with the fish. Use this time to get your mango salsa going.

Build the salsa:

Toss the diced mango, red onion, bell pepper, jalapeño if you're using it, and cilantro together in a bowl. Add the lime juice and taste as you go with the salt—this is where you're tasting and adjusting until it sings.

Get the grill hot:

Medium-high heat is the sweet spot. You want the grill hot enough that the fish gets marked and slightly charred, but not so hot that the outside burns before the inside cooks.

Grill with confidence:

Three to four minutes per side, and don't fidget with the fish—leave it alone so it can develop that crust. It's done when it flakes easily and the flesh turns opaque all the way through.

Let it rest:

Two minutes of rest lets the heat distribute evenly and keeps the flesh tender. Then flake it gently into bite-sized pieces with a fork.

Bring it all together:

Lay out your lettuce leaves, divide the fish among them, top with mango salsa and avocado slices, and squeeze lime over everything. That's it—dinner is ready.

Merken

There was this moment when my daughter, who usually picks vegetables off her plate without comment, actually asked for seconds of the salsa and wanted to know what made it taste so good. That's when food stops being about nutrition or diet plans and becomes about actually wanting to eat what's in front of you.

Why These Lettuce Shells Work

Crisp lettuce leaves do something that tortillas can't—they keep everything bright and fresh instead of heavy. The crunch contrasts perfectly with the soft flaked fish and creamy avocado, and you get the satisfaction of a taco without feeling like you've disappeared into your couch afterward. Plus, holding a lettuce shell in your hand feels a little bit special, like you're doing something intentional rather than just going through the motions.

Making the Mango Salsa Sing

The salsa is where this dish either feels like a casual weeknight thing or something you'd actually order at a restaurant. The trick is tasting constantly as you build it—add the cilantro, taste. Add the lime juice, taste. Let the natural sweetness of the mango be the foundation and then build brightness and heat around it, not against it. If you're using a jalapeño, start with just half of one and work your way up rather than going all-in and wishing you could dial it back.

Grilling Without Stress

If you don't have a grill, a grill pan on the stove works just as well—maybe even better because you can control the heat more precisely and you're not fighting wind or temperature swings. The goal is gentle color and a little bit of smoke, not charcoal. When the fish starts flaking apart easily, it's ready to come off, not when it looks like an old shoe.

• Pat the fish dry before seasoning to ensure a proper sear instead of steam.
• Use medium-high heat and let the fish develop color without moving it around constantly.
• A grill pan works beautifully if you don't have access to a grill.

Merken

These tacos are proof that eating well doesn't have to mean eating boring, and that sometimes the lightest meals are the most satisfying. Make them once and you'll understand why they keep showing up in my regular rotation.

Fragen & Antworten zum Rezept

→ Wie bereite ich den Fisch richtig zum Grillen vor?

Den Fisch trocken tupfen, mit einer Mischung aus Olivenöl, Gewürzen und Limettensaft marinieren und etwa 10 Minuten ziehen lassen.

→ Welche Fischsorten eignen sich am besten?

Weißfischfilets wie Tilapia, Kabeljau oder Heilbutt sind ideal, da sie beim Grillen zart und saftig bleiben.

→ Wie mache ich die Mango Salsa besonders frisch?

Frisch gewürfelte Mango mit roten Zwiebeln, roter Paprika, Jalapeño, Koriander und Limettensaft mischen und mit Salz abschmecken.

→ Kann ich die Tacos auch ohne Grill zubereiten?

Ja, der Fisch kann alternativ in einer Grillpfanne oder normalen Pfanne gebraten werden, bis er leicht zerfällt.

→ Welche Beilagen passen dazu am besten?

Knackiger Radieschen- oder Krautsalat sowie frische Limettenstücke ergänzen das Gericht wunderbar.