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    Home » Dinner

    Cod Fish Tacos with Spicy Mango Salsa

    Published: Feb 16, 2023 Last updated: Apr 18, 2023 by Shelby Law Ruttan · As an Amazon Associate I earn from qualifying purchases.

    Crispy fried cod fish sticks served in a traditional flour tortilla shell, lettuce cup, or just on a plate! Topped with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
    Featured image for fried fish tacos.
    Pin image for fried fish tacos.

    These are the best fish tacos and they are the perfect recipe for Taco Tuesday! Fried battered fish is served in a warm tortilla or romaine lettuce leaf topped with a sweet and spicy mango salsa.

    A Fried Fish Taco topped with Spicy Mango Salsa in a lettuce cup.

    ❤️ Why you'll love it

    Taco night: these are perfect for Taco Tuesday!

    Simple ingredients: this easy recipe is made with fresh produce and delicious ingredients ingredients.

    Low carb: this recipe is naturally gluten free and low carb, keep it low carb by serving in romaine lettuce or low carb tortillas.

    A bowl of mango salsa.

    🥘 Ingredients

    As an Amazon Associate I earn from qualifying purchases.

    Ingredients needed for the mango salsa:

    Ripe mango

    Red onion

    Fresh limes

    Fresh cilantro

    Jalapeño pepper 

    Jordan's Skinny Pineapple Syrup: this is optional, I used it because it was sugar free and has great pineapple flavor. You can use pineapple juice in its place if desired.

    Cod Fish cut into 1x2 sticks with a bowl of egg wash and bowl of almond flour coating.
    Simple ingredients for this fried fish recipe!

    Ingredients needed for frying the fish:

    Almond flour: this is my preference but you can substitute cornmeal, all purpose flour, or bread crumbs if desired.

    Parmesan Cheese

    Black pepper

    Salt

    Garlic powder

    Cod fish: any firm white fish will work. My preference is cod, but use halibut or tilapia if desired. It needs to be a fish that will hold together when cut into bite-sized pieces.

    Romaine lettuce leaves , or flour tortillas (I prefer street taco size)

    Peanut oil or vegetable oil , for frying

    Battering cod fish sticks with flour free coating for frying
    Batter all pieces of fish before frying.

    🔪 Instructions

    1. 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.
    2. Pour approximately 2 cups oil in skillet.
    3. Heat oil over medium-high heat until 350 degrees F. Reduce to medium heat if needed to regulate oil temperature.
    4. In a shallow large bowl, combine almond flour, dry grated parmesan cheese, pepper, salt, and garlic powder. 
    5. In small bowl, whisk egg until well combined.
    6. 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.
    7. 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 and drain on plate lined with paper towels.
    8. To serve, place pieces of fried fish in a street taco or romaine lettuce leaf and top with mango salsa.

    🥄 Equipment

    Large bowl

    Small bowls

    Large Skillet (or deep fryer)

    Skimmer

    Frying cod fish in a cast iron skillet in hot oil
    Fry in hot oil until fish is cooked.

    🥫Storage

    Refrigerate: store leftovers in an airtight container up to 4 days.

    Freeze: freeze fried fish in a freezer safe airtight container up to 3 months.

    Reheat: reheat fried fish (can be frozen) at 350 degrees F in the oven for 15 minutes or air fryer for 7 minutes, until warmed through.

    📖 Variations

    • Skip the mango salsa and make baja fish tacos served with a cabbage slaw, sour cream, and pico de gallo.
    • Make beer-battered fish tacos beer batter fish batter instead using this recipe for beer battered fish.
    • Stir a tablespoon of chili powder into the almond flour mixture to add a spicy kick to the batter.
    Flour Tortilla filled with fried cod strips and mango salsa
    Serving suggestion: Fried fish tacos in a warm street taco shell topped with mango salsa.

    💭 Top 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.

    📚 Related 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 tortilla or romaine lettuce wrap with mango salsa or your favorite toppings.

    Pinnable image for fried fish tacos in a street taco shell with mango salsa
    Cod Fish Tacos are crispy fish fillet sticks you can enjoy in a traditional flour tortilla shell, lettuce cup, or just on a plate! Complemented with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!

    Don't forget to check out my Amazon storefront for some of my favorite products!

    When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

    If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

    📖 Recipe

    Featured image for fried fish tacos.

    Fried Fish Tacos with Spicy Mango Salsa

    Shelby Law Ruttan
    Crispy fried cod fish sticks served in a traditional flour tortilla shell, lettuce cup, or just on a plate! Topped with a Spicy Mango Salsa, it is a perfect sweet, savory, and spicy combination!
    5 from 1 vote
    Print Recipe Pin Recipe Save Go to Collections
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main Dish
    Cuisine Mexican
    Servings 8
    Calories 107 kcal

    As an Amazon Associate I earn from qualifying purchases.

    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 and drain on plate lined with paper towels.
    • To serve, place pieces of fried fish in a street taco or romaine lettuce leaf and top with mango salsa.

    Nutrition

    Serving: 8tacos (with lettuce wrap)Calories: 107kcalCarbohydrates: 9gProtein: 13gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 288mgPotassium: 404mgFiber: 1gSugar: 6gVitamin A: 2987IUVitamin C: 20mgCalcium: 81mgIron: 1mgNet Carbohydrates: 8g
    Keyword Cod Fish Tacos, fish, Fried Cod Fish, Mango, Salsa, Spicy Mango Salsa, tacos
    Tried this recipe?Mention @grumpyshoneybunch or tag #grumpyshoneybunch!


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    About Shelby Law Ruttan

    Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She has authored the One-Pot Paleo Cookbook and The Pescatarian Keto Cookbook. She is an experienced, self-taught home cook who loves to share recipes with others. She also authors the websites Honeybunch Hunts and The Best Vegetarian Recipes. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.

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    Reader Interactions

    Comments

    1. Sara

      May 03, 2013 at 2:32 am

      These look so good - fish tacos are one of my favorites and with that mango salsa added...wow! 🙂

      Reply
      • honeyb

        May 05, 2013 at 12:15 pm

        Thank you Sara! I love these fish tacos and especially with homemade flour tortillas 🙂

        Reply
    2. Patsyk

      March 01, 2011 at 2:59 pm

      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!

      Reply
    3. Cookin' Canuck

      March 01, 2011 at 4:53 am

      We adore fish tacos and this version, with the mango salsa, looks fantastic.

      Reply
    4. marla

      February 28, 2011 at 10:17 pm

      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!

      Reply
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