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Fish tacos are a beloved dish that combines crispy, flavorful fish with fresh toppings. This recipe for Crispy Fish Tacos with Mango Salsa and Cilantro offers a perfect balance of crunch, sweetness, and herbaceous freshness. Ideal for a quick weeknight dinner or a weekend gathering, these tacos are sure to impress.
Ingredients
- 1 lb white fish fillets (cod, tilapia, or haddock)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or lettuce
- Fresh cilantro leaves
Mango Salsa
- 1 ripe mango, diced
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and minced
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Preparation
Start by preparing the mango salsa. In a bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and a pinch of salt. Mix well and set aside to allow flavors to meld.
Next, prepare the fish. Cut the fillets into strips. In a shallow dish, mix flour, paprika, cumin, salt, and pepper. Place beaten eggs in another dish, and panko breadcrumbs in a third.
Dip each fish strip into the seasoned flour, then into the eggs, and finally coat with panko breadcrumbs. Repeat with all fish pieces.
Heat oil in a large skillet over medium-high heat. Fry the fish strips until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
Warm the tortillas in a dry skillet or microwave. Assemble the tacos by placing shredded cabbage on each tortilla, adding the crispy fish, and topping with mango salsa and fresh cilantro leaves.
Serving Suggestions
Serve these fish tacos immediately with lime wedges on the side. They pair well with a light beer or a refreshing iced tea. For an extra kick, add a drizzle of spicy mayo or hot sauce.