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.
❤️ 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.
🥘 Ingredients
As an Amazon Associate I earn from qualifying purchases.
Ingredients needed for the mango salsa:
Ripe mango
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.
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
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
🔪 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.
🥄 Equipment
Large bowl
Small bowls
Large Skillet (or deep fryer)
Skimmer
🥫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.
💭 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.
🍽 Serve with...
Serve fried fish tacos in a warm tortilla or romaine lettuce wrap with mango salsa or your favorite toppings.
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
Fried Fish Tacos with Spicy Mango Salsa
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.
miss
Fish tacos are so darn good and yours look amazing!
Kevin
Those look so good! It is hard to beat fish tacos with a fresh, light and tasty salsa like these!
Cinnamon Girl
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
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
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
I love mango salsa, and I love fish tacos...Can I come over? 🙂
baking.serendipity
Mango salsa rocks!
Pam
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
Your tacos look great. I love eating fish with salsa.
JuneBug
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
The mango salsa looks so yummy!
Carrian
That mango salsa looks amazing!
Cheryl
I recently found that I adore Fish Tacos and yours look sooo YUMMY!
Megan
I love fish tacos!
Maria
I love mango salsa! yum!
bellini valli
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
Oh do these fish tacos look great!
Bon appetit!
=:~)
Mags
YUM! I think that salsa would be good on just about anything.
Pam
I love fish tacos and this salsa sounds amazing!
pegasuslegend
been wondering what you had in these never expected fruit, they do look fabulous!