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Crispy Fish Tacos with Fresh Mango Salsa

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A quick and easy recipe featuring crispy pan-fried white fish fillets paired with a bright, fresh mango salsa, perfect for light and flavorful weeknight meals.

Ingredients

Scale
  • 1 lb (450 g) white fish fillets (cod, tilapia, haddock), thawed and patted dry
  • ¾ cup (95 g) all-purpose flour
  • ¼ cup (30 g) cornstarch
  • ¾ cup (180 ml) cold sparkling water
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (canola preferred) for frying
  • 1 large ripe mango, peeled and diced
  • ½ cup red bell pepper, finely chopped
  • ¼ cup red onion, finely minced
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons freshly squeezed lime juice
  • Pinch of salt
  • 8–10 small corn or flour tortillas
  • 1 cup shredded cabbage or lettuce
  • Optional crema or sour cream for drizzling
  • Extra lime wedges for serving

Instructions

  1. Prepare the mango salsa by combining diced mango, red bell pepper, red onion, cilantro, jalapeño, lime juice, and a pinch of salt in a medium bowl. Stir gently and set aside.
  2. Make the batter by whisking together flour, cornstarch, salt, and pepper in another bowl. Slowly add cold sparkling water while whisking until smooth and pancake batter consistency is achieved.
  3. Heat about 2 inches of vegetable oil in a skillet over medium-high heat until it reaches 350°F (175°C).
  4. Pat fish fillets dry and cut into 3-4 inch strips.
  5. Dip each fish piece into the batter, letting excess drip off, then carefully place into hot oil. Fry in batches for 3-4 minutes per side until golden brown and crispy.
  6. Remove fried fish with tongs and drain on paper towels. Keep warm in a low oven if frying in batches.
  7. Warm tortillas on a dry skillet for about 30 seconds per side or in the oven wrapped in foil.
  8. Assemble tacos by placing shredded cabbage or lettuce on tortillas, adding 2-3 pieces of fish, spooning over mango salsa, and drizzling with crema if desired. Serve with lime wedges.

Notes

Keep the sparkling water cold for a light, crispy batter. Do not overcrowd the pan to maintain oil temperature. Pat fish dry before battering to avoid soggy coating. Warm tortillas before assembling tacos. Mango salsa can be made a day ahead for better flavor. For gluten-free, use gluten-free flour and tortillas; for dairy-free, use plant-based crema alternatives.

Nutrition

Keywords: fish tacos, mango salsa, crispy fish, quick dinner, summer recipe, easy tacos, pan-fried fish, fresh salsa

Find it online: https://blairrecipes.com/crispy-fish-tacos-with-fresh-mango-salsa-easy-recipe-for-perfect-flavor/