Crispy Fish Tacos with Mango Salsa

Appetizers | Mexican cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Crispy fish tacos with mango salsa

Ingredients

Ground coriander - 1 bunch
Wheat Flour - 1.8 oz
Smoked salt - 1 tablespoon
Chicken Egg - 2 pieces
Breadcrumbs - 5.3 oz
Cod fillet - 17.6 oz
Olive Oil - 1 qt
Tortillas - 10 pieces
Iceberg Lettuce - ¼ pieces
Sour Cream - 7.1 oz
Mild Chili Spice - 1 piece
Mango - 1 piece
Avocado - 1 piece
Spanish onions - ½ heads
Lime - 1 piece

Step by Step guide

Step 1

Mix the flour with the spices in a bowl. In a separate bowl, lightly beat the eggs. In a third bowl, add the breadcrumbs. Cut the fish into small strips.

Step 2

Dip the fish in flour, then in egg, and finally in breadcrumbs. Place on a board or baking sheet and refrigerate for 15 minutes.

Step 3

Meanwhile, prepare the mango salsa. Finely chop the mango, avocado, onion, and cilantro. Mix them together and drizzle with lime juice.

Step 4

Preheat the oven to 302°F. In a deep pot, pour in the oil and heat it to 374°F. If you don't have a thermometer, you can check the oil's temperature by dropping in a piece of bread; it should turn golden brown within 30 seconds.

Step 5

Fry the fish in hot oil until it is evenly golden brown. Remove with a slotted spoon and place on a paper towel. While the remaining fish is frying, you can transfer the cooked pieces to a baking sheet and keep them in a warm oven.

Step 6

Preheat 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.