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
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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.
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.
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If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
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.
Sara
These look so good - fish tacos are one of my favorites and with that mango salsa added...wow! 🙂
honeyb
Thank you Sara! I love these fish tacos and especially with homemade flour tortillas 🙂
Patsyk
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
We adore fish tacos and this version, with the mango salsa, looks fantastic.
marla
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!