Crispy Fish Tacos with Mango Salsa
10 servings
45 minutes
Crispy fish tacos with mango salsa embody Mexican gastronomy, harmoniously blending the crunchy texture of fried fish with refreshing fruit salsa. Historically, tacos are a staple of Mexican cuisine, and their seafood variations are popular in the country's coastal regions. The sweetness of mango, creaminess of avocado, and spiciness of lime create a perfect complement to golden pieces of cod coated in crispy batter. Served in warm tortillas with tender iceberg lettuce and spicy chili pepper, this dish awakens vibrant taste sensations. It is ideal for summer gatherings when one wants to combine freshness and richness of flavors. Simple to prepare yet impressive in taste, this recipe will become a favorite for those who appreciate the balance of crunchiness, softness, and spiciness.
1
Mix flour with spices in a bowl. In a separate bowl, lightly beat the eggs. In a third bowl, add breadcrumbs. Cut the fish into small sticks.
- Wheat flour: 50 g
- Smoked paprika (pimenton): 1 teaspoon
- Chicken egg: 2 pieces
- Breadcrumbs: 150 g
- Cod fillet: 500 g
2
Dip the fish in flour, then in egg, and finally in breadcrumbs. Place on a board or baking tray and refrigerate for 15 minutes.
3
Finely chop mango, avocado, onion, and cilantro. Mix and drizzle with lime juice.
- Mango: 1 piece
- Avocado: 1 piece
- Red onion: 0.5 head
- Fresh cilantro (coriander): 1 bunch
- Lime: 1 piece
4
Preheat the oven to 150 degrees. Pour oil into a deep pot and heat to 190 degrees. If you don't have a thermometer, you can check the oil temperature by dropping in a piece of bread: it should brown in 30 seconds.
- Olive oil: 1 l
5
Fry the fish until it is a uniform golden color. Remove with a slotted spoon and place on paper towels. While the rest of the fish is frying, you can transfer the cooked pieces to a baking tray and keep them in a warm oven.
- Cod fillet: 500 g
6
Heat the tortillas in the oven wrapped in foil. Fill the tortillas with fish, finely chopped iceberg lettuce, and mango salsa. Garnish with thinly sliced chili pepper and cilantro leaves.
- Tortillas: 10 pieces
- Iceberg lettuce: 0.3 piece
- Mango: 1 piece
- Chili pepper: 1 piece
- Fresh cilantro (coriander): 1 bunch
