If you're looking for the best cod fish tacos, this is the recipe I make on repeat. Crispy fried cod, coated in a low carb almond flour crust, gets piled into a romaine lettuce leaf or a low carb tortilla and topped with a sweet and spicy mango salsa.
My family asked for these again the very next week, so I'd say that's a pretty good sign. They're perfect for Taco Tuesday, but personally, we make them any night we're craving something fresh and a little bit fried.
Why You'll Love This Cod Fish Tacos Recipe
Crispy fried cod plus cool mango salsa, it's just a good combo!
Easy to double if you've got extra mouths to feed.
The salsa uses stuff you probably already have in the fridge.
What You Need to Make This Recipe
Cod fillet: the star of the show. I love it because it's mild and holds together beautifully once it's battered and fried, but halibut or tilapia work too.
Almond flour: my pick for keeping the coating low carb and crispy without any breading.
Ripe mango: for that sweet, fresh salsa that makes these tacos so good.
Fresh lime juice and jalapeno: they bring the salsa to life with a little tang and a little heat.
Romaine lettuce leaves or low carb tortillas: whichever you're in the mood for, both work great here.
How to Make Cod Fish Tacos
Start with the salsa so the flavors have time to mingle in the fridge while you work on the fish. Coat your cod strips in an egg wash, then in the almond flour mixture, and fry them in hot oil until golden and crispy, just a few minutes per side. Pile the fried cod into a romaine leaf or tortilla, spoon that mango salsa on top, and you've got yourself dinner.
How to Keep Fried Fish Tacos Crispy
The biggest key is your oil temp. Keep it right around 350°F. Too cool and the fish soaks up oil and turns soggy, too hot and the coating burns before the fish cooks through.
Don't crowd the pan either. Fry in small batches so the oil temperature doesn't drop. And, once the fish comes out of the oil, skip the paper towel plate and set it on a wire rack instead. That way it stays crispy on all sides instead of steaming on the bottom.
Ingredient Substitutions
- Swap almond flour with finely crushed pork rinds for a zero-carb, ultra crispy crunch.
- Swap mango with diced roma tomatoes for a low carb Baja pico de gallo, or use diced avocado.
- Replace the pineapple syrup with a few drops of liquid monk fruit or a teaspoon of your preferred sweetener mixed with extra lime zest.
A Few Ways to Mix Things Up
- Skip the mango salsa and go Baja-style instead, with cabbage slaw, sour cream, and pico de gallo.
- Prefer a beer batter? Try this beer battered fish recipe instead.
- Stir a tablespoon of chili powder into the almond flour mixture for a spicier bite.
How to Store Leftovers
Leftovers keep in an airtight container in the fridge for up to 4 days, or in the freezer for up to 3 months. To reheat, pop it in the oven at 350°F for about 15 minutes, or in the air fryer for around 7 minutes, straight from frozen is fine too.
My Best Tip
- Batter all of the pieces of fish before you start frying in the hot oil. This way, you will have less mess and the fish will be hot when serving all at once.
Frequently Asked Questions
Yes! Just thaw it completely and pat it really dry before battering. Extra moisture is the enemy of a crispy coating.
I like peanut or vegetable oil since they can handle the higher heat without smoking. Just keep an eye on your oil temp (350°F is the sweet spot) so the fish fries up crispy instead of greasy.
You can prep the mango salsa up to a day ahead and keep it covered in the fridge. The flavors actually get better as it sits. I'd fry the fish fresh right before serving though, so it stays crispy.
The fried cod itself is gluten free thanks to the almond flour coating. To keep the whole dish gluten free, serve it in a romaine lettuce leaf or swap in corn tortillas instead of flour tortillas.
More Fish Recipes
Fans of fish recipes will love this Skillet Cod with Cilantro Lime Butter.
The air fryer cooks this cod fish with ritz cracker topping perfectly!
Kids love these Air fryer fish sticks.
For your next taco night, try these Easy Pork Street Tacos.
Serve with...
Serve fried fish tacos in a warm low carb tortilla or romaine lettuce wrap with mango salsa or your favorite toppings.
📖 Recipe
Cod Fish Tacos with Spicy Mango Salsa
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Ingredients
For the Mango Salsa
- 2 cups diced peeled ripe mango
- ¼ cup finely chopped red onion
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1 jalapeño pepper seeded and minced
- 1 tablespoon Jordan's Skinny Pineapple Syrup
For the Fish
- Sunflower Oil , for frying
- ½ almond flour
- ½ cup dry grated Parmesan Cheese
- ½ teaspoons freshly ground black pepper
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 pound cod fillet cut into small strips (about 1 fillet)
- 8 romaine lettuce leaves , or 8 soft taco shells
Instructions
- In a large bowl, combine diced mango, onion, lime juice, Jordan's Skinny Pineapple Syrup, cilantro jalapeno pepper. Cover and set in the fridge until ready to serve.
- Pour approximately 2 cups oil in skillet.Heat oil over medium-high heat until 350 degrees F. Reduce to medium heat if needed to regulate oil temperature.
- In a shallow large bowl, combine almond flour, dry grated parmesan cheese, pepper, salt, and garlic powder. In small bowl, whisk egg until well combined.
- Dip a piece of fish in egg wash, then in almond flour coating. Lie breaded cod fillet on foil lined baking sheet. Repeat with all fish strips.
- When oil is to temperature, fry fish pieces in hot oil. Cook 3-4 minutes, until fish is golden brown, turning to brown all sides.
- Remove from hot oil set on wire rack set over a baking sheet to drain.
- To serve, place pieces of fried fish in a street taco or romaine lettuce leaf and top with mango salsa.
Sara says
These look so good - fish tacos are one of my favorites and with that mango salsa added...wow! 🙂
honeyb says
Thank you Sara! I love these fish tacos and especially with homemade flour tortillas 🙂
Patsyk says
I LOVE fish tacos! Just never think to make them at home! lol! going to try them with grilled fish soon... the weather is starting to look promising for grilling!
Cookin' Canuck says
We adore fish tacos and this version, with the mango salsa, looks fantastic.
marla says
Ha! I know, I always think it is so weird that Bobby never wins his challenges. Not sure what to think about that. These fish tacos look great!
miss says
Fish tacos are so darn good and yours look amazing!
Kevin says
Those look so good! It is hard to beat fish tacos with a fresh, light and tasty salsa like these!
Cinnamon Girl says
These look amazing! I love fish tacos! I'm so impressed you made your own tortillas...I was just talking to Mom about making my own today and she thought I was crazy!
Tasty Eats At Home says
These sound so good! I often have to offer alternative dressings and such so I can get certain people in our household to eat things, if I've made "non traditional" something or other.
Linda says
Can't believe Grumpy ate fish tacos! They look delicious.
Fish tacos are one of my all time fave meals, but I could never persuade Hubby to eat one; although tartar sauce is a big draw at our house. 😉
Magic of Spice says
I love mango salsa, and I love fish tacos...Can I come over? 🙂
baking.serendipity says
Mango salsa rocks!
Pam says
I just bought a mango so I could make fish tacos with mango salsa...I love the flavor and texture of your tacos - the fish looks perfectly fried.
Garcon de Croissant says
Your tacos look great. I love eating fish with salsa.
JuneBug says
i will try this sometime... but we don't deep fry around here (too dangerous!) and so I will likely pan fry seasoned fish chunks. or grill the fish (never tried that either) with peach salsa because I'm allergic to mango skins... but fish tacos are on my love-to-eat-out list and therefore on my learn-to-make-at-home list 🙂
pigpigscorner says
The mango salsa looks so yummy!
Carrian says
That mango salsa looks amazing!
Cheryl says
I recently found that I adore Fish Tacos and yours look sooo YUMMY!
Megan says
I love fish tacos!
Maria says
I love mango salsa! yum!
bellini valli says
I saw Bobby's Throwdown too which in turn inspired me to make fish tacos!!!!! So good no matter how you choose to make them.
Cajun Chef Ryan says
Oh do these fish tacos look great!
Bon appetit!
=:~)
Mags says
YUM! I think that salsa would be good on just about anything.
Pam says
I love fish tacos and this salsa sounds amazing!
pegasuslegend says
been wondering what you had in these never expected fruit, they do look fabulous!