Fish Tacos with Mango Salsa
Crispy golden fish tucked into warm tortillas and topped with a bright, juicy mango salsa — a fresh, fuss-free taco night.
The salsa does a lot of the heavy lifting here, so make it first and let it sit while you fry the fish — the lime and salt draw out the mango's juices and turn the whole bowl glossy and fragrant. A firm, meaty white fish like cod, haddock or tilapia works best because it holds its shape once it hits the pan.
Set everything out on the table and let people build their own. A bowl of thinly sliced cabbage for crunch, lime wedges for squeezing, and maybe a spoonful of yogurt or crema if you like things cooling — that's the whole spread.
Ingredients
- 1 large ripe mango, peeled and diced small (about 1½ cups)
- ½ small red onion, finely diced
- 1 jalapeño, seeds removed if you prefer less heat, finely chopped
- 1 small red bell pepper, diced small
- 1 packed tablespoon fresh cilantro, chopped
- Juice of 1½ limes, plus extra wedges to serve
- ½ teaspoon fine sea salt, plus more for the fish
- 1 pound (450 g) firm white fish fillets (cod, haddock or tilapia), patted dry and cut into 8 strips
- ½ cup all-purpose flour
- ½ cup fine cornmeal or masa harina
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 1 large egg
- 2 tablespoons milk
- ⅓ cup neutral oil, for shallow frying
- 8 small corn or flour tortillas
- 2 cups finely shredded green cabbage
- ⅓ cup plain Greek yogurt or sour cream, thinned with a squeeze of lime (optional)
Instructions
- Make the salsa first: in a bowl, combine the mango, red onion, jalapeño, red bell pepper, cilantro, lime juice and ½ teaspoon salt. Stir well, then set aside at room temperature while you cook the fish so the flavors meld.
- Pat the fish strips thoroughly dry with paper towels and season lightly with salt. Set up three shallow dishes: one with the flour, one with the cornmeal, smoked paprika, cumin, cayenne and black pepper mixed together, and one with the egg beaten with the milk.
- Working with one strip at a time, dredge the fish in the flour, shaking off the excess, dip it into the egg mixture, then press it into the seasoned cornmeal so it's evenly coated. Place the coated strips on a plate or rack as you go.
- Heat the oil in a large skillet over medium-high heat until a pinch of cornmeal sizzles on contact. Fry the fish in batches, without crowding the pan, for 2 to 3 minutes per side until deep golden and cooked through. Transfer to a plate lined with paper towels and sprinkle with a little salt.
- Warm the tortillas: in a dry skillet over medium heat for about 20 seconds per side, or wrapped in foil in a low oven for 5 minutes. Keep them covered in a clean towel so they stay soft.
- To assemble, lay a few strips of crispy fish down the middle of each tortilla, add a handful of shredded cabbage, then spoon over plenty of mango salsa. Add a drizzle of lime yogurt if using, and serve right away with lime wedges.
Cook’s tips
- Dry the fish really well before coating — any surface moisture steams the crust instead of crisping it.
- A ripe mango should give slightly when pressed near the stem and smell sweet; if yours is firm, the salsa will still work but taste sharper.
- Fry in batches and keep the finished fish warm in a 200°F (95°C) oven if you're cooking for a crowd.
- Double the salsa if you like generous spoonfuls — it also keeps well for spooning over rice the next day.
Substitutions
- Cornmeal can be swapped for panko or fine dry breadcrumbs for a lighter, crunchier crust.
- No mango? Diced pineapple or peaches make a fine stand-in for the salsa.
- For a gluten-free version, use a gluten-free all-purpose flour blend in place of the wheat flour and check your tortillas.
- Cod, haddock, tilapia, halibut or pollock all work here; avoid delicate fish like sole, which falls apart.
Storage & reheating
Store leftover fried fish and salsa separately in airtight containers in the fridge for up to 2 days; reheat the fish in a 375°F (190°C) oven for 6 to 8 minutes to bring back some crunch rather than microwaving it.
Frequently asked questions
What kind of fish is best for fish tacos?
Firm, mild white fish works best because it holds its shape during frying. Cod, haddock, tilapia, pollock and halibut are all excellent choices. Avoid very delicate fish like sole or flounder, which tend to break apart.
Can I make these fish tacos gluten-free?
Yes. Swap the all-purpose flour for a gluten-free flour blend and use corn tortillas, which are naturally gluten-free. Check that your cornmeal is labeled gluten-free, since some brands are processed on shared equipment.
How do I keep the fish crispy?
Pat the fish completely dry, use oil at the right temperature (a pinch of cornmeal should sizzle immediately), don't crowd the pan, and drain the fried strips on paper towels. Add the salsa just before eating so the crust doesn't soften.
Can I make the mango salsa ahead of time?
Yes — it actually improves after 30 minutes as the flavors meld. Make it up to 4 hours ahead, cover and refrigerate, then bring it back to room temperature before serving for the best flavor.
