Craving a burst of tropical flavors that will transport your taste buds to a beachside paradise? Look no further than these mind-blowing Crispy Fish Tacos with Mango Salsa! Imagine perfectly golden, crunchy fish nestled in warm corn tortillas, topped with a vibrant, zesty mango salsa that will make your mouth water. This Mexican-inspired dish is not just a meal – it's a culinary adventure that combines crispy textures, fresh ingredients, and an explosion of flavors that will have you coming back for seconds (and thirds)!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 lb white fish fillets
- 1 cup cornmeal
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1 mango, diced
- 1/4 red onion, diced
- 1 lime, juiced
- 1/4 cup cilantro, chopped
Instructions
- Pat the white fish fillets dry with paper towels to remove excess moisture, which helps achieve a crispier coating.
- In a shallow dish, mix cornmeal, paprika, salt, and black pepper to create the coating for the fish.
- Cut fish fillets into approximately 2-inch strips to fit nicely in tacos.
- Dredge each fish strip completely in the seasoned cornmeal mixture, ensuring even coverage.
- Heat a large skillet over medium-high heat with enough oil to create a shallow fry (about 1/4 inch deep).
- Carefully place coated fish strips into the hot oil, cooking for 2-3 minutes per side until golden brown and crispy.
- While fish cooks, prepare the mango salsa by combining diced mango, red onion, cilantro, and fresh lime juice in a bowl.
- Warm corn tortillas in a separate skillet or directly over a gas flame for 30 seconds per side.
- Remove fish from skillet and drain on paper towels to remove excess oil.
- Assemble tacos by placing crispy fish strips on warm tortillas, topping with shredded cabbage and mango salsa.
- Serve immediately with additional lime wedges for squeezing over tacos.
Tips
- Pat the fish completely dry before coating to ensure maximum crispiness. Moisture is the enemy of a perfect crisp!
- Use a neutral oil with a high smoke point like vegetable or canola oil for frying to get that perfect golden-brown exterior.
- Don't overcrowd the pan when frying fish – this helps maintain the oil temperature and ensures each piece gets beautifully crisp.
- For extra flavor, try adding a pinch of cayenne or chili powder to your cornmeal coating for a subtle kick.
- Warm your tortillas just before serving to keep them soft and pliable – a quick 30-second toast on a skillet or directly over a flame works wonders.
- Make the mango salsa fresh just before serving to keep it bright and vibrant.
- For a lighter version, you can bake the fish instead of frying – just coat with a light spray of oil and bake at 425°F for about 10-12 minutes.Pro tip: These tacos are best served immediately while the fish is still crispy and the tortillas are warm. Prepare everything in advance and do the final assembly just before serving for the ultimate taco experience!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 25g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 75mg
