Crispy Fish Tacos with Mango Salsa

National Taco Day on October 4 celebrates Mexico’s beloved street staple in countless forms. These crispy fish tacos coat tender white fish in a smoky cornmeal crust, then pile it into warm corn tortillas with bright mango salsa.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 480 cal
• 28g protein
• 42g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.25 lb white fish fillets (cod or tilapia)
• 12 small corn tortillas
• 3/4 cup all-purpose flour
• 1/4 cup cornmeal
• 1 large egg
• 1/4 cup milk
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1.5 tsp kosher salt
• 1/2 tsp black pepper
• 1.5 cups vegetable oil for frying
• 1 large ripe mango
• 1/4 cup diced red onion
• 1 small jalapeño
• 1/4 cup chopped fresh cilantro
• 2 lime
• 2 cups shredded cabbage
• 1/3 cup sour cream or Mexican crema

Instructions

1. 1Pat the fish fillets completely dry, then cut into finger-size strips about 1 inch wide. Season lightly on all sides with salt and pepper.
2. 2In a shallow bowl whisk the egg with the milk. In a second bowl combine the flour, cornmeal, smoked paprika, garlic powder, remaining salt, and pepper.
3. 3Dip each fish strip first into the egg mixture, letting excess drip off, then dredge thoroughly in the flour-cornmeal mix, pressing gently so the coating sticks. Set coated pieces on a plate.
4. 4Heat the oil in a deep skillet or Dutch oven to 350°F. Working in batches to avoid crowding, fry the fish 2 to 3 minutes per side until deep golden and crisp. Drain on a wire rack set over a sheet pan.
5. 5While the fish fries, dice the mango into small cubes and place in a bowl. Add the diced red onion, minced jalapeño (seeds removed for milder heat), chopped cilantro, and juice of one lime. Toss gently and taste for salt.
6. 6Warm the tortillas in a dry skillet over medium heat 20 to 30 seconds per side until soft and lightly toasted, then keep them wrapped in a towel.
7. 7Spread a thin layer of crema or sour cream on each warm tortilla, add a small handful of shredded cabbage, then top with two or three pieces of crispy fish.
8. 8Spoon the bright mango salsa generously over the fish, finish with an extra squeeze of lime, and serve right away so the coating stays crunchy.