Fish Tacos with Mango Salsa
Crispy fish tacos topped with fresh mango salsa and creamy sauce.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup beer or sparkling water
- 8 small corn tortillas
- 1 ripe mango, diced
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 lime, zested
- 1 tbsp hot sauce (optional)
- 2 cups shredded cabbage
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the mango salsa: In a bowl, combine diced mango, red onion, jalapeño, cilantro, and lime juice. Mix well and refrigerate until ready to use.
Make the creamy sauce: Whisk together sour cream, mayonnaise, lime zest, and hot sauce (if using) in a small bowl. Set aside.
Prepare the batter: In a large bowl, mix flour, paprika, garlic powder, salt, and pepper. Gradually whisk in beer or sparkling water until smooth.
Cook the fish: Heat 1 inch of oil in a deep skillet to 375°F. Dip fish fillets in batter, letting excess drip off, then fry for 3-4 minutes per side until golden. Drain on paper towels.
Warm the tortillas: Heat tortillas in a dry skillet for about 30 seconds per side or wrap in foil and warm in a 350°F oven for 5 minutes.
Assemble the tacos: Place some shredded cabbage on each tortilla, top with fried fish, mango salsa, and drizzle with creamy sauce. Serve immediately.
Chef's Tips
- Fish Selection: Use firm white fish like cod or tilapia for best results. Pat the fish dry before battering for crispier texture.
- Batter Tip: Let the batter rest for 10 minutes before using for better adhesion to the fish.
- Mango Tip: Choose ripe but firm mangoes for the salsa. If unavailable, pineapple makes a good substitute.
- Spice Level: Adjust the amount of jalapeño in the salsa to control the heat.
- Make Ahead: The salsa and sauce can be made up to 2 hours in advance and kept refrigerated.
- Alternative Cooking: For healthier option, bake the battered fish at 425°F for 15-20 minutes instead of frying.
- Extra Crunch: Add sliced radishes or pickled onions for additional texture and flavor.
