Fish Tacos with Mango Salsa

This is the perfect fish taco. It’s sweet, it’s spicy, it’s crunchy and oh man is it good on homemade tortillas! I can’t believe how many of you have made tortillas since I posted that recipe just a week ago. Aren’t they simple? You could of course use store bought here but it’s so much more fun to make the tortillas yourself.

Fish Tacos with Mango Salsa

I used tilapia because I always have it in the freezer but you could also use cod or really any white fish. Season the flour well and pan fry until nicely golden brown for perfectly cooked fish that’s crunchy on the outside and flaky on the inside. Delicious!

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa
Mango salsa

Make this when you find a really good, juicy mango. That will make all the difference. The mango I happened to have from my Chef’s Produce box was arguably the best mango I’ve ever had in the states so that certainly contributed to the yum factor. There’s just something about a juicy, sweet mango with the heat from jalapeño and onion that had me swooning.

Fish Tacos with Mango Salsa

Fish Tacos with Mango Salsa
Makes 4-6 tacos (doubles easily!)
1 large tilapia filet
2 Tbsp all-purpose flour
Hawaiian sea salt, pepper
1 egg, beaten
1/2 cup Panko bread crumbs
Mango salsa (recipe follows
Homemade tortillas

Mango Salsa
1 large mango
1/2 jalapeno
2 Tbsp diced red onion
2 Tbsp chopped cilantro or Italian parsley
Juice of 1/2 a lime

  1. Make homemade tortillas. (They’re quick and easy to make!)
  2. Make the mango salsa: cut the cheeks off of one large mango, score cubes into each cheek, and cut the cubes away from the skin. Slice a jalapeño in half, remove the seeds, and dice half. Toss with mango cubes, diced red onion, chopped cilantro or parsley (if you don’t like or have cilantro), and the juice of half a lime. Set aside while you fry the fish.
  3. Season flour with hawaiian sea salt and pepper. Cut tilapia filet in half width-wise then into large strips. Dredge each piece in flour, dip in beaten egg, allowing the excess to drip off, then roll in Panko bread crumbs.
  4. Heat about 2 Tbsp canola oil in a large pan. Fry tilapia until golden brown on both sides, which should just take a few minutes per side. Serve on tortillas with mango salsa and lime wedges.

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Fish Tacos with Mango Salsa

Happy cooking,

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