I'm a big fan of fish tacos having been introduced to them on the west coast for the first time 8 years ago. I make them at home and serve them up with a mango salsa.
The cucumber is a surprising salsa ingredient, but it add a wonderful refreshing coolness to the salsa that compliments the fruit and is a foil to the fire. There's not much tomato in this since the mango/cucumber are replacing it's function. You can substitue in and out chili's depending on your taste and heat preference.
1 ripe mango diced
I cucumber, skinned, seeded, diced
1/2 red onion, diced
1 small tomato, seeded, diced
1 habanero chili, seeded (really helps take heat out and let the flavor come through)
2 jalapeno chili's, seeded too.
4-5 stems cilantro, leaves minced
juice 1 lime
dash or two of black pepper
Salt to taste
Best to let the flavors meld in the fridge for a good hour before use. The mangos being ripe and tender really only give this salsa a shelf life of 2-3 days before the texture starts breaking down.