Go Back
Print

Easy Fish Tacos with Mango Salsa

A crispy fish taco with a little kick provided by sweet mango salsa!

Course dinner, lunch, Main Course
Cuisine Mexican
Keyword fish tacos, gluten free, mexican food
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 servings

Ingredients

For Mango Salsa:

  • 2 ripe mangos, peeled and diced
  • 1/4 cup red onion, diced small
  • 1/2 cup bell pepper, diced
  • 1 tablespoon cilantro, chopped (more for garnish if desired)
  • juice of one small lime
  • 1-1 1/2 tablespoons jalapeño pepper, seeds removed and minced finely (use can use less or more, to taste)
  • sea salt, to taste

For Tacos:

  • 1 1/2 pounds halibut or cod, skin removed, cut into 1" strips
  • 1-2 tablespoons olive oil
  • 1/3 cup flour
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon sweet paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cotija cheese, crumbled (optional)
  • 8 small corn or flour tortillas (we actually love almond flour tortillas)

Instructions

  1. For salsa: Combine all ingredients except chili and toss. Add jalapeño pepper q 1/2 tablespoon at a time, stirring between additions until desired heat is achieved. Cover and refrigerate till serving.

  2. For Tacos:

  3. Cut fish into 1" strips. Place flour and all spices into a shallow dish, whisk. Dredge fish strips into mixture so all sides are lightly covered.

  4. Place large frying pan on high heat. When frying pan is really hot, add olive oil. Turn heat to medium/high. Allow olive oil to get hot but not smoking. Add fish strips cooking until each side is golden, 2-3 minutes a side at most! White fish cooks very quickly.

  5. Heat tortillas, if desired. Add fish to each tortilla and top with salsa and Cotija cheese (optional) Enjoy!