Fried Fish Tacos with Spicy Mango Salsa

5 from 1 vote

Fried Fish Tacos with Spicy Mango Salsa

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!

Course Main Dish

Cuisine Mexican

Keyword Cod Fish Tacos, fish, Fried Cod Fish, Mango, Salsa, Spicy Mango Salsa, tacos

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 107kcal

Author Shelby Law Ruttan

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