Fish Tacos with Crunchy Mango Salsa

Kevin and I have had these long list of things we hated for most of out lives.  Onions, peppers, olives, mushrooms, any sort of pink in meat….the list goes on and on and ON! Then we started watching Masterchef Australia. We got totally engrossed in food! We started stepping out a bit and realized that maybe these ingredients that we hated…..maybe they just were not prepared correctly. This is by no means the most adventurous recipe I have made but it is a go to meal for us now when we want some awesome flavor and texture.

Again, as with all of the recipes I share, I have taken inspiration from countless other recipes. I am a recipe and cookbook freak! I read them like novels… for me to put here exactly where I found my inspiration? Well, I just don’t know but when I do know exactly where one came from, I will give credit where credit is due

Fish Tacos with Crunchy Mango Salsa

  • Servings: 4 (2 tacos each)
  • Difficulty: medium
  • Print

  • 4 fish fillets (any fish you desire is fine) thawed, dried off and sliced the long way.
  • 1 egg
  • 1/2 cup flour
  • 2 cups Panko or Bread Crumbs
  • 1/2 head Cabbage, sliced as thin as you can manage
  • 2-4 TB Mayonnaise
  • 1 key lime
  • 2 ripe Mangoes,
  • 6 radishes
  • 1-2 ripe avocados
  • 1/4 sweet onion or 2 small shallots
  • 1/2 cup frozen corn
  • 1 small tomato
  • 2 TB Olive Oil
  • 1 Key Lime
  • Fresh Cilantro
  • 8 corn tortilla
  1. Prep your fish fillets. Roll first in flour, then egg, then Panko crumbs. If frying, set aside and turn on your fryer. Frying fish only takes a few minutes so you can make the fish last if frying. If baking, preheat oven to 400°. When oven is ready, place fish on baking sheet with parchment paper and bake until fish is flaky. 15 minutes approximately.
  2. Slice cabbage thin and mix in the mayo and all the lime juice from one lime. Set aside.
  3. Chop the mango, radish, avocado, onion and tomato is small chunks. Add the corn, olive oil, juice from one key lime and as much cilantro as desired. Mix together and set aside.
  4. By now your baked fish should be done or close and your fryer should be ready. Start to fry your fish in small batches until golden brown. Drain on paper towel.
  5. Turn on a skillet or griddle and start to warm up your corn tortillas.
  6. When all parts are complete, take a tortilla and put the cabbage on the bottom, top with the salsa and then lay a piece of fish. Serve warm



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