Easy Fish Tacos with Mango Salsa
A crispy fish taco with a little kick provided by sweet mango salsa!
Servings 4 servings
Ingredients
For Mango Salsa:
- 2 ripe mangos, peeled and diced
- ¼ cup red onion, diced small
- ½ cup bell pepper, diced
- 1 tablespoon cilantro, chopped (more for garnish if desired)
- juice of one small lime
- 1-1 ½ tablespoons jalapeño pepper, seeds removed and minced finely (use can use less or more, to taste)
- sea salt, to taste
For Tacos:
- 1 ½ pounds halibut or cod, skin removed, cut into 1" strips
- 1-2 tablespoons olive oil
- ⅓ cup flour
- ½ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- 1 teaspoon sea salt
- ¾ teaspoon garlic powder
- ½ teaspoon ground coriander
- ¼ teaspoon sweet paprika
- ½ teaspoon freshly ground black pepper
- 1 cup cotija cheese, crumbled (optional)
- 8 small corn or flour tortillas (we actually love almond flour tortillas)
Instructions
- 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.
- For Tacos:
- 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.
- 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.
- Heat tortillas, if desired. Add fish to each tortilla and top with salsa and Cotija cheese (optional) Enjoy!