Fish Tacos with Mango Salsa
Fish Tacos with Mango Salsa are simple and easy to make with crappie, tilapia or other thin mild fish in 20 minutes. Make your own fresh mango salsa for a quick weeknight meal on Taco Tuesday. Make them with street taco tortillas for appetizers or lunch and soft taco-size tortillas for a larger meal.
Servings: 2 to 4 servings
Calories: 2soft tacos and 4 tablespoons salsa
Equipment
- 10 inch cast iron skillet or other 10 to 12 inch skillet
Ingredients
Mango Salsa
- 1 large or 2 small ripe mangoes, peeled and diced* (about 1 ¼ cups)
- 2 tablespoon chopped green onion (optional)
- 2 tablespoons diced red onion (or my Pickled Red Onions)
- 3 tablespoon lime juice
- 1 tablespoon olive oil or vegetable oil or vegetable oil
- ¼ teaspoon salt
- 1 tablespoon cilantro (optional)
Fish Tacos
- 3 tablespoons vegetable oil or olive oil
- ¼ cup all purpose flour
- ¼ cup cornmeal
- 1 teaspoon Cajun or Creole seasoning
- ½ teaspoon salt optional
- 1 pound crappie or other thin white fish (Tilapia, flounder, snapper, bream)
- 8 street taco-size flour tortillas (3-inches) or fajita size (5 inches) or 4 to 6 soft taco-size tortillas (7.5-inches)
Instructions
- Make Mango Salsa first so the flavors can be melding together.
Mango Salsa
- Combine all the ingredients together in a small bowl. See in NOTES how to peel and dice a mango.For a softer salsa, use a potato masher to mash the ingredients together or pulse in a blender or food processor a few times.
Fish Tacos
- While dredging the fish, let the oil heat up in a large skillet over medium heat.
- Combine flour, cornmeal, seasoning, and salt (if using) in a rimmed plate or shallow bowl.
- To dredge, press each fish fillet into the cornmeal mixture with your fingertips. Then, turn them over and press the other side into the mixture.
- When the oil is hot, arrange enough of the fillets to fill the pan but not too close together so they will all evenly brown.After about 3 minutes they should be lightly brown on one side, turn the fillets over with tongs or a spatula. Cook another 2 to 3 minutes, depending on the thickness of the fillets.
- Divide fried fish among desired size and number of tortillas. Top with Mango Salsa.
Notes
How to peel and dice a mango: Slice a mango vertically on both sides of the large seed in the middle to give you two halves. Score the mango horizontally with a sharp knife, to-but-not through, the skin. Then, cut it the same way vertically. Now, you can slice off the pieces for perfectly diced mango. (See image in step by step directions in blog post.)
- One serving is 3 street taco-size tortillas or 2 soft taco-size tortillas.
- To test for doneness, the fish should flake easily when tested with a fork.
- For a less spicy seasoning, just use ½ teaspoon salt, ¼ teaspoon pepper and ¼ teaspoon onion or garlic salt.
- You can replace the flour, cornmeal, salt and seasoning with a seasoned fish fry mix such as Louisiana fish fry products or Zatarain’s.
- You can purchase store bought mango salsa in the produce section of a grocery store.
