Fish Tacos with Mango Salsa

Name: Fish Tacos with Mango Salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: mexican_american
Ingredients: 500 g white fish fillet (mild and firm, like cod or tilapia, cut into 8 strips); 0.5 cup all-purpose flour; 1 tsp chili powder; 1 pinch cumin powder; 1 pinch garlic powder; 1 pinch salt (for the fish coating); 1 pinch black pepper; 4 tbsp oil; 1 pcs mango (ripe but firm, peeled and diced small); 0.25 cup red onion (finely diced); 1 pcs jalapeño (seeded and minced); 2 tbsp cilantro (freshly chopped); 2 tbsp lime juice (freshly squeezed); 8 pcs corn tortilla (small, street-taco size); 1 cup cabbage (finely shredded); 1 pcs lime (cut into wedges, for serving)

RATING

4.6/5(135)

TASTE SCORE

9/10

Crispy, golden fish fillets nestled in warm corn tortillas and topped with a vibrant, sweet-and-tangy mango salsa. A fresh, quick weeknight meal that brings the breezy vibes of a beachside taqueria right to your kitchen.

PREP

20m

COOK

15m

SERVES

2 PIECES

452 cal

SERVINGS

METHOD · 5 STEPS

prep
Make the mango salsa.
1.In a mixing bowl, combine diced mango, red onion, jalapeño, and cilantro.
2.Add 2 tablespoons of fresh lime juice and a pinch of salt.
3.Toss gently to combine. Set aside to let the flavors meld while you cook the fish.
prep
Coat the fish.
1.Pat the fish strips completely dry with paper towels.
2.In a shallow dish, mix flour, chili powder, cumin, garlic powder, black pepper, and a pinch of salt.
3.Dredge each fish strip in the seasoned flour mixture, shaking off any excess.
fry · ~6 min
Cook the fish.
1.Heat the oil in a large skillet over medium-high heat until shimmering.
2.Carefully lay the coated fish strips in a single layer, working in batches if needed.
3.Cook until golden and crisp on the bottom, about 3 minutes, then flip gently.
4.Cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
5.Transfer to a paper towel-lined plate.
TIPDon't overcrowd the skillet — it will steam the fish instead of crisping it.
other · ~2 min
Warm the tortillas.
Quickly heat each tortilla in a dry skillet for about 30 seconds per side, or briefly over a gas flame until pliable and lightly charred.
assemble
Assemble the tacos.
1.Lay a bed of shredded cabbage on each warm tortilla.
2.Place a crispy fish strip on top of the cabbage.
3.Spoon a generous helping of mango salsa over the fish.
4.Serve immediately with lime wedges on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the fish strips completely dry before coating to ensure the seasoned flour adheres and fries up shatteringly crisp.
2
Heat the oil until it shimmers but not smokes; a temperature around 180°C (350°F) gives you a golden crust without burning the spices.
3
Use a ripe but firm mango so the salsa holds its shape and doesn't turn mushy when tossed.
4
Toast the corn tortillas directly on a gas flame or in a dry cast-iron skillet for a light char that adds smoky flavor and prevents sogginess.
5
Assemble tacos just before serving — the crispy fish will soften quickly if left sitting with the salsa.
6
For extra crunch, add a drizzle of crema or a squirt of sriracha mayo before topping with salsa.

RECIPE VARIATIONS