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Crispy Fish Tacos Recipe with Easy Zesty Mango Salsa for Summer

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These crispy fish tacos feature a light, crunchy coating and a fresh, tangy mango salsa, perfect for quick and flavorful summer meals. Pan-fried for a healthier twist, they are a crowd-pleaser for all ages.

Ingredients

Scale
  • 1 lb white fish fillets (cod, tilapia, or mahi-mahi), skin removed and cut into taco-sized strips
  • 1 cup all-purpose flour (or almond flour for gluten-free option)
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp cayenne pepper (adjust for heat preference)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup cold sparkling water
  • Vegetable oil or avocado oil, for frying
  • 1 large ripe mango, diced
  • 1/2 small red onion, finely chopped
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn or flour tortillas (warmed before serving)
  • 1 cup shredded cabbage or lettuce
  • Sour cream or Mexican crema (optional)
  • Extra lime wedges, for serving

Instructions

  1. Prep the Mango Salsa: In a small bowl, combine diced mango, finely chopped red onion, minced jalapeño (if using), and chopped cilantro. Squeeze in juice of one lime and sprinkle with salt. Stir gently, cover, and refrigerate.
  2. Make the Batter: In a large mixing bowl, whisk together flour, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Slowly pour in cold sparkling water, whisking until smooth and slightly thick batter forms.
  3. Heat the Oil: Pour about 1 inch of vegetable or avocado oil into a skillet. Heat over medium-high until oil reaches 350°F (175°C). Test by dropping a bit of batter into oil; it should sizzle and float.
  4. Prepare the Fish: Pat fish strips dry. Dip each piece into batter, letting excess drip off, then carefully place into hot oil in batches.
  5. Fry the Fish: Fry fish until golden brown and crispy, about 3 to 4 minutes per side, turning once. Avoid overcrowding. Transfer to wire rack or paper towels to drain excess oil.
  6. Warm the Tortillas: While frying last batch, warm tortillas in a dry skillet over medium heat, about 30 seconds per side.
  7. Assemble the Tacos: On each tortilla, layer shredded cabbage or lettuce, crispy fish strips, and a generous spoonful of mango salsa. Add sour cream or crema if desired, and finish with a squeeze of lime juice.
  8. Serve Immediately: Enjoy tacos fresh and hot with extra lime wedges.

Notes

Maintain oil temperature at 350°F for crispy coating. Use cold sparkling water in batter for lightness. Pat fish dry before battering. Fry in small batches to avoid sogginess. Warm tortillas just before serving. Mango salsa can be made a day ahead and refrigerated. For a lighter version, bake fish at 425°F for 15-20 minutes, flipping halfway.

Nutrition

Keywords: crispy fish tacos, mango salsa, summer recipe, pan-fried fish, easy tacos, gluten-free option, quick dinner, healthy fish tacos

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