Mango Fish Tacos


These tacos are inspired by a specialty hot dog that Ruben had while we were in Key West.  It was so simple and creative, I mean, mango on a hot dog??  The person who thought of that is a genius.  Then there was this magical sauce that tasted similar to a sushi mayo but tangier.

Honestly it was the best spin on a hot dog I have ever had.  I couldn’t find a hot dog like the one in Key West at our local grocery store so I decided to swap the bun and dog, for fish and a tortilla. The magical sauce I spoke of is apparently top secret so I tried to recreate it to the best of my knowledge. Anyways, this is so easy and absolutely delicious you’ll wonder how it’s even possible.  I hope you enjoy this recipe as much as we did.

If you make this recipe please comment below and send me photos of your creation to I like to see and hear how my recipes turn out for you all!


  • Corn or flour tortillas (street taco size)


  • 1 pound of white-fleshed, mild, saltwater fish. Snapper, mahi mahi, grouper, flounder, halibut, or cod are best. I used Cod.


  • 1/2 cup finely chopped red onion
  • 1/3 cup chopped cilantro
  • 1/2 of lemon
  • Bag of cabbage mix
  • 2 limes
  • 1 or 2 mangoes


  • 2/3 cup of vegenaise or mayo
  • 2 tbsp Sriracha
  • 1 tsp sesame seed oil
  • 1 tbsp olive oil


Warm olive oil over medium heat and place fish in pan, cook fish on medium/low to keep fish from getting  to tough. You want your fish to be flakey and tender. You can season your fish with a bit of salt and pepper, being careful not to over season your fish. Your toppings for these tacos are what brings this dish to life.

While fish is cooking chop your onion and cilantro, mix together and set aside. Next combine your mayo, Sriracha, sesame oil, and lemon, mix together and refrigerate.

Check on your fish, being careful not to burn. While your fish finishes cooking slice your mango. Make thin horizontal cuts and spoon carve your slices out, also cut your limes (the limes set these taco off!)

When your fish is cooked, Simply layer your everything over your tortillas. Start with your fish, then mango, cabbage, cilantro/onion, then drizzle your spicy mayo over top. Garnish with lime and serve!

Cook and prep time: about 30 minutes | Serves 3-4 people, 3 tacos each.

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