Listen, Iâm always down for a great Taco Tuesday so why not get it kicked off with this fish tacos with mango salsa recipe?! I love the simplicity of baja style tacos with white fish, so I decided to go with cod in this recipe. Although cod is my favorite fish for tacos, I wanted to keep this recipe as somewhat traditional as possible which is why this recipe isnât complicated. If you’re viewing this page on Tuesday (or any other day of the week), Happy Taco Tuesday and be sure to leave a comment on what you think!
Main ingredients:
Cod Fish – traditional in fried fish recipes especially with baja-styled tacos.
Tempura – The mixture gives tacos a nice light crunch that is best for fried fish in tacos.
Corn tortillas- Corn tortillas for quintessential to Mexican dishes, however it poses as a nice chewy texture when paired with the crunchy cabbage slaw and tempura fish.
Cabbage Slaw- the crunchiness of red cabbage slaw pairs well with not only the corn tortillas, but the taco itself due to the freshness of the vegetables and acidity.
Mango Salsa- the sweetness of the mangoes pairs well with the jalapeños in the cabbage slaw. Adding an overall refreshing taste. A ripe mango or diced mangoes can be used in this recipe.
Crema- similar to sour cream, it does not overpower the other ingredients in this recipe, but gives a light and creamy taste with the mango salsa.
Reasons Why Youâll Love This Fish Tacos and Mango Salsa Recipe:
- Simple ingredients that take less time to prep
- Ingredients can be used for other dishes like a rice bowl or taco bowl
- Save money on Taco Tuesday by staying in!
Brief Instructions:
- Prep all veggies to start making your mango salsa and cabbage slaw.
- Place all mango salsa ingredients into a medium mixing bowl. Mix, cover, and set aside in the refrigerator.
- In a medium mixing bowl, place red cabbage and carrots together. In a separate bowl, place all wet ingredients and mix.
- Add wet ingredients to the bowl with cabbage and carrots.Taste and adjust seasoning as necessary. Mix well, cover, and set aside.
- Make tempura mix, starting with beaten egg and cold water. Then pour into flour well and mix. Try not to overmix.
- At this point, it would be great to heat oil in a frying pan to 350F.
- Take dry, seasoned, cod fish and coat with flour. Then dip flour coated into tempura mix.
- Place into the hot oil for 4-5 minutes on each side.
- Remove and set on a frying rack to drain excess oil.
- Using a tortilla, assemble your taco, using slaw, fish, and mango salsa. Garnish with crema and cilantro.
How do you store leftover ingredients?
You will store mango salsa and cabbage slaw into an airtight container and store for up to 2-3 days in the refrigerator. Any extra cod fish can be wrapped in aluminum foil and stored in the freezer.
Can I use an alternative salsa?
Yes, feel free to use pineapple salsa as an alternative! It will be just as good!
Some of my other newest recipes that you’ll love:
Refer to the recipe card below for more detailed instructions.
Fish Tacos with Mango Salsa Recipe
This fish taco recipe is bursting of flavors from the mango salsa and jalapeno cabbage.
Ingredients
- 1/2 cup rice flour
- 1lb Cod
- Crisco or vegetable oil
- Corn tortillas
Tempura Batter
- 1 cup flour
- 1 egg
- 1 cup of cold water (see note)
Cabbage Slaw
- 1 cup purple cabbage
- 1/2 cup Carrots
- 1/4 cup Mayo
- 1 tbl Rice vinegar
- 1bl Honey
- 1 green onion, diced
- 1 Garlic clove, minced
- 1 Jalapeno, diced
Easy Mango Salsa
- 1 cup Red Bell Pepper
- 1bl jalapeno
- 1/2 cup diced mangoes
- 1/4 cup fresh cilantro, chopped
- 1 lime, zest and juice
- 1/4 cup red onion
- 1/4 tsp kosher salt
- Dash of sugar
Instructions
- Prep for cabbage slaw and mango salsa first so that ingredients can meld for a minimum of 10-15 minutes in the refrigerator.
- For cabbage slaw, cut purple cabbage and carrots and set aside
In a medium bowl, add mayo, rice vinegar, honey, cilantro, green onions, jalapenos, garlic, seasonings, along with lime zest and juice. - Mix all wet ingredients until thoroughly combined.
- Add carrots and cabbage and mix well. Taste to adjust seasonings. Cover and set aside in the fridge.
- For the Mango salsa, cut and dice red peppers along with jalapeno. Set both into a bowl. Please note you can use smaller pieces or large chunks of fresh mangoes for the salsa. It's up to you!
- Combine mango chunks, garlic, cilantro, zest of lime and squeeze of lime juice, and salt.
- Mix all ingredients and taste. Adjust seasoning and lime juice as necessary. Once to your liking, cover and refrigerate.
- Prep for tempura mix; In a large bowl, add flour and build well.
- In a separate bowl, whisk the egg thoroughly. Next, slowly add in cold water into the egg mixture. Mix well.
- Add beaten egg mixture into the middle of the flour well. Mix well, but do not overmix.
- Pat fish to dry with paper towels and cut cod into small pieces then season with salt. Pat again with a paper towel to remove any excess moisture.
- At this point, it’s best to heat oil in a large skillet on medium high to high heat, or use a thermometer to heat to reach 370F.
- In the separate small bowl with rice flour, coat each piece of cod and set aside on a baking sheet or plate.
- Once each piece of white fish fillets is coated in flour, you will then place fish to coat with tempura mix. Drain excess tempura on the side of the bowl.
- Place tempura coated cod fish into the hot skillet with oil and cook for 4-5 minutes on each side until golden brown. (Most important thing: Don't overcook the fish! You want flaky fish, not overcooked and rubbery.)
- Once done, place cod onto a frying rack to drain excess oil.
- Assemble your taco by using the yellow corn tortilla; add jalapeno coleslaw, fish, and fresh mango salsa.
Garnish with crema and fresh cilantro. Enjoy!
Notes
- Note 1: When using cold water for the tempura mix, use a couple of ice cubes. However, do not place ice cubes into the mixture.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 372Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 76mgSodium: 221mgCarbohydrates: 44gFiber: 3gSugar: 13gProtein: 23g