Pan-Fried Fish

This time of year, I’m looking for easy summer meals that are healthy, fast and delicious. I love cooking fish because it usually cooks up really fast, which means less heat circulating in the house, and it’s super healthy. I’ve learned over the years of preparing food for my family that kids don’t always like fish that tastes…well…fishy. This leaves me looking for recipes to make my fish a little fancy and super kid-friendly all the time. I have to say that this pan-fried fish recipe using TAJÍN turns what could be a bland meal with fish into a seasoning extravaganza! Hits the right on the spot every time, for sure.

Read Related: Fish en Papillote with Mango Papaya Salsa

Personally, I love to use a mahi mahi or tilapia fillet for this pan-fried fish dish but pretty much any white fish works and is complemented by the sweet, tropical, slightly spicy salsa.

When I make this, I seriously have to stop myself from eating the salsa straight out of the bowl. It’s sweet and so refreshing! After I chop the ingredients, I usually enlist the help of one of the kids to gently mix everything in a bowl while the fish is cooking. Dinner is on the table in less than 20 minutes!

Also note, you can easily turn this into the best fish tacos in the history of fish tacos, so feel free to think outside the box with this, when you’re planning your next meal.

Calories: 133 per serving
Serves: 4

4 fillets of white fish (or other of your choice)
1 mango cut in small cubes
¼ pineapple cut in small cubes
¼ onion, finely chopped
2 tablespoons chopped cilantro
2 tablespoons grated coconut


  1. Sprinkle the fish fillets with TAJÍN CLASICO and pan fry.
  2. Drain on a paper towel to eliminate excess grease.
  3. Combine the mango, pineapple, onion, cilantro and coconut and season with TAJÍN CLASICO. Use to garnish the fish fillets.

Note: You can substitute shrimp for the fish fillets.

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