Fish Tacos With Mango Salsa
Celebrate summer with these crispy fried fish tacos topped with mango salsa! They're light, fresh, and healthy and packed full of delicious flavor.
Equipment
- Large frying pan
- Metal spoon
- Spider strainer or slotted spoon
Ingredients
Mango Salsa
- 1 medium red mango diced
- 2 small roma tomatoes diced
- 1 medium jalapeno diced
- ¼ small yellow onion diced
- ½ lime juiced
- 1 pinch salt
Fried Fish
- 2 filets cod fish patted dry and sliced into 1-inch pieces
- 1 large egg beaten well
- 1 cup all-purpose flour
- 1½ tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp chipotle powder
- ¼ tsp salt
- ¼ tsp black pepper
- 2 to 3 tbsp vegetable oil
Other Taco Ingredients
- 8 4-inch yellow corn tortillas warmed
- Queso fresco crumbled
- Lime wedges optional
Instructions
Mango Salsa
- First, combine the diced mango, tomato, jalapeno, and onion in a medium bowl.
- Next, stir in lime juice and salt. Adjust salt to taste, then set aside or refrigerate until serving.
Fried Fish
- In a medium bowl, whisk together flour, paprika, garlic powder, onion powder, chipotle powder, salt, and black pepper until well-combined. Set aside.
- Next, fill a large frying pan with about a quarter-inch of vegetable oil and heat over medium-high. In the meantime, position a cooling rack over a sheet of paper towels next to the stove, so you have somewhere to drain the fish after cooking.
- Set up your assembly line to coat the fish with the sliced cod, beaten egg, and seasoned flour. Coat the fish in the egg wash, then transfer to the seasoned flour, letting excess egg drip off the fish before adding it to the flour. Then, coat the fish completely in flour, making sure to separate any pieces that stick together so that each piece is entirely coated.
- Once the oil is very hot, carefully add the coated fish to the pan. Fry until golden-brown and crispy, about 6 to 8 minutes. Flip the fish over once or twice during cooking using a metal spoon (this allows you to be gentle with the fish, so as not to break the coating as it crisps).
- Make sure the fish reaches an internal temperature of 145 degrees F. Once it's cooked, use a spider strainer or slotted spoon to transfer the fried fish to the cooling rack where excess oil can drain.
Fried Fish Tacos
- Assemble the fried fish tacos: fill corn tortillas with crispy fried fish, then top with mango salsa and crumbled queso fresco. Optionally serve with lime wedges for squeezing over the tacos.
Notes
Fried fish: Cod works best for fried fish tacos since it holds together well while frying. We like to buy frozen wild-caught cod and fully defrost it before slicing and frying for this recipe.
Corn tortillas vs. flour: Corn tortillas work best with fried fish tacos - they're a little thinner and less chewy in texture than flour tortillas, which complements the fried coating on the fish very well.
Serving suggestions: You can serve these crispy fish tacos with chips and salsa, guacamole, or even french fries! You'll likely also have extra mango salsa for dipping tortilla chips into. Read our blog post above for more side dish suggestions.
Nutrition
Calories: 149kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 152mg | Fiber: 2g | Sugar: 4g | Vitamin A: 512IU | Vitamin C: 16mg | Calcium: 25mg | Iron: 1mg
