The fresh flavours of mango and the light and crispy fish, you will feel like you are whisked away to a tropical vacation biting into these tacos. Well, maybe. In any case, these tacos are bursting with flavours that will keep you coming back for more. What a better way to head into February than with visions of the sea on the horizon, long summer days and tropical islands. We can dream!
When you write a food blog, a normal part of everyday life is having running thoughts of food. All day long, every single day. It's the truth, food consumes my thoughts more than any other single thing. The sad, dark truth. There are days when I will myself to concentrate long enough to think about something else, but then the food creeps into the back of my thoughts and I can't shake it off. The struggle is real folks.
Which brings me to these fish tacos.
A few days ago I was starring at some fish I bought at the grocery store wondering what to do. The ever consuming thoughts. It was Tuesday and I thought, why not tacos! Admittedly, the first time I heard the words fish and taco in the same sentence, I though yuck. As much as I love fish and I love tacos, I just couldn't imagine how the two could ever go together. Sure beef, chicken, vegetables and whatever else there is, but just not fish. I just couldn't picture it or taste it.
Until I could of course. I only had my first fish taco ever last year. Fact. I have eaten every other kind imaginable, just not fish. When I first tired them, I couldn't believe I had waited so long and knew I had found a new favourite food. So it was written down in my mental note book to make. Like everything else that I "write down" there, I forgot all about the fish tacos.
And then I remembered and fish tacos. It was Tuesday.
But how would I do the fish tacos? So many thoughts were running through my mind, so I just started digging around the kitchen with a blank slate and came up with this idea. Mango salsa!
I absolutely love the sweetness of mango salsa and I don't make it nearly often enough. It is a great salsa for fish, but this is my very first time putting it with fish tacos. If you have never tired mango salsa and always opt for the tomato salsa or guacamole, I say go on and give it a try. You just might be surprised. I think it is a great salsa to mix and match with other types. I like to do a tomato based salsa, a guacamole and this one to serve with tortilla chips. It really makes for a nice variety. Also, this goes great with fresh fish. Quite often in the summer I make it and we serve it with grilled swordfish. Now that is a great combination. There is no recipe on the blog for that, but just use this salsa recipe and pair it with your fish. Wonderful, fresh flavours that just don't disappoint.
Let's take a minute to talk about the timing of putting these together for optimal freshness and flavour.
First, it really is best to make the salsa before hand and let the flavours enhance. I have made this salsa enough times to know that is best a few hours after it's made. That being said, if you are rushing this, it still tastes great fresh made, just gets better with age shall we say.
The fish can easily be prepared in advance and then covered and refrigerated a few hours before cooking. If you are doing this, take it out of the fridge about 1/2 hour before you plan of cooking it. This will get the best texture out of the fish when cooking it.
I like to use vegetable oil for any shallow frying. I find it gives the best results in the coating or batter. You don't need to use too much oil as we are not deep frying the fish, just shallow frying it. I used a large skillet, I think 10 inches. I used a 1/4 cup of vegetable oil for this size pan. So basically, it just covered the bottom of the pan. This is all you need.
How do you know when the oil is ready? Well, put one piece of fish in the pan and if it sizzles, it's ready. It it does nothing wait another minute or so and try the fish again. The flip side of that is your oil might be too hot. If this is the case, the batter will go dark pretty quickly and the pan will start to smoke. If this is your problem, remove the fish, and take the pan off the heat for a few minutes. Lower the temperature and put the pan back on the heat. Okay, I am sure this is sounding a bit much, but I promise it is as easy as 1-2-3, it really is.
It is also important not to overcrowd the pan, you will struggle to move them around and flip them over. For this amount of fish with my 10 inch pan, I had to do two batches. It took a total of less than 10 minutes cooking time. Easy right?
I warmed the tortillas on my cast iron pan while the fish was cooking. This saved on time. Plus everything was hot and fresh at the same time. Which is a real treat. I even ate one fresh out of the pan before I decided to photograph the others. That way I got a taste of the fresh taco, which is rare around here.
So the verdict on the fish tacos is they were incredible and I will be making them again, soon. Well, after I get through the list of all the other things I want to make. The struggle continues.
Happy cooking friends and go on and give the fish tacos a try!
Fish Tacos with a Spicy Mango Salsa
Makes 8 / Prep time: 25 minutes / Cook time: 10 minutes
For the fish:
1lb/500 Grams white fish fillets (I used Hake)
1 Cup/90 Grams fine bread crumbs
1 Teaspoon chilli powder
1 Teaspoon salt
1 Egg, beaten
Vegetable oil for frying
8 flour or corn tortillas
For the salsa:
1 Mango, diced small
1/2 Red onion, finely diced
2-3 Spring onions, finely chopped
1 Small chilli, finely diced
1 Teaspoon sugar
Pinch of sea salt
Juice of one lime
Small bunch of fresh chopped coriander
First make the salsa. Combine the mango, red onion, spring onion, sugar, salt, lime juice, chilli and fresh coriander. Stir well to combine and set aside.
Remove the skin from the fish and discard. Cut the fish into 1 inch pieces. Give the fish a rinse in cold water and pat try with paper towels.
Combine the bread crumbs with chilli powder and salt. Stir to combine.
Dip the fish pieces in the egg and then coat in the bread crumbs. Repeat for all fish pieces and place on a large plate.
Heat about 1/4 cup of vegetable oil in a large skillet over medium to high heat. When it's hot, add the fish to the pan. Make sure you have room to move them around and they are not touching. They should sizzle when they hit the pan. Cook each side for about 2-3 minutes. Fish will be golden and crispy on the outside and flaky on the inside. Remove from pan and drain on paper towels. Repeat for all the fish and set aside.
In a large clean skillet set over high heat, add as many tortillas to the pan as you can and heat them on each side for about 20 seconds. Remove from heat and keep warm
Lay out a tortilla, and fill with fish. Top with the mango salsa and fold them over. Optional, squeeze over extra lime juice. Serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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