Go Back
Exploring the vibrant world of Mexican cuisine, fish tacos stand out as a delightful and versatile dish that brings a burst of flavor to any table. Originating from the coastal regions of Mexico, fish tacos have become a beloved staple, celebrated for their lightness, freshness, and the ability to showcase a wide range of ingredients. Our recipe for Crispy Fish Tacos with Mango Salsa combines perfectly seasoned fish with a refreshing tropical salsa, making it an ideal choice for a casual dinner or a festive gathering.

Crispy Fish Tacos with Mango Salsa

Dive into the delicious world of Mexican cuisine with our Crispy Fish Tacos topped with fresh mango salsa! Perfectly seasoned white fish is coated for a crispy finish, while a vibrant salsa made of ripe mango, red onion, jalapeño, and cilantro adds a refreshing kick. This dish is ideal for any casual dinner or festive gathering, offering a delightful blend of flavors and textures that will impress family and friends alike. Follow our easy recipe to recreate this culinary masterpiece at home!
Print Recipe Pin Recipe

Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup all-purpose flour

1 cup cornmeal

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 large eggs

1 cup buttermilk

Oil, for frying

For the Mango Salsa:

1 ripe mango, diced

½ red onion, finely chopped

1 jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

For the Tacos:

8 small corn tortillas

Shredded cabbage (for topping)

Lime wedges (for serving)

Extra cilantro leaves (for garnish)

Instructions
 

Prepare the Mango Salsa: In a medium bowl, combine diced mango, red onion, jalapeño, chopped cilantro, lime juice, and a pinch of salt. Mix well and let it sit for at least 15 minutes to allow the flavors to meld.

    Prepare the Fish: Cut the fish fillets into taco-sized pieces. In a shallow dish, whisk together the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. In another dish, whisk together the eggs and buttermilk until well combined.

      Bread the Fish: Dip each piece of fish into the buttermilk mixture, then dredge it in the flour mixture, ensuring an even coating. Shake off any excess.

        Fry the Fish: In a large skillet, heat about an inch of oil over medium-high heat. Once hot, carefully add the breaded fish pieces in batches (do not overcrowd the pan). Fry for about 3-4 minutes on each side, or until golden brown and crispy. Remove the fish and place on a paper towel-lined plate to drain excess oil.

          Warm the Tortillas: While the fish is frying, warm the corn tortillas in a separate skillet over medium heat for about 30 seconds on each side, or until they're pliable.

            Assemble the Tacos: On each tortilla, place a few pieces of crispy fish, top with shredded cabbage, and spoon over the fresh mango salsa. Garnish with extra cilantro leaves and a squeeze of lime.

              Serve: Arrange the tacos on a platter with lime wedges on the side and enjoy!

                Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 4 servings