Fish Taco with Mango Salsa Recipe

Ingredients

• 1 lb Cod Fillet (cut into long strips; can substitute tilapia, halibut, or any white flaky fish)
• 2 Tbsp Lime Juice (freshly squeezed)
• 1 tsp Salt (for seasoning fish and salsa)
• 1/4 tsp Black Pepper (freshly ground)
• 1 large Ripe Mango (peeled and diced to 1/2‑inch cubes)
• 1/4 cup Red Onion (finely diced)
• 1 small Jalapeño Pepper (seeded and minced; adjust heat to taste)
• 2 Tbsp Cilantro (chopped)
• 1 Tbsp Rice Vinegar (mild acidity, preferred over distilled white vinegar)
• 1 tsp Sugar (balances acidity in salsa)
• 1 cup Red Cabbage (shredded)
• 1/2 cup Carrot (shredded)
• 2 Tbsp Mayonnaise (for coleslaw dressing)
• 1 pinch Black Pepper (for coleslaw)
• 1/2 cup Sour Cream (base for lime crema)
• 1/4 cup Feta Cheese (crumbled; cotija can be used instead)
• 8 pieces Corn Tortillas (small, 6‑inch size; warm before serving)
• 4 pieces Radish (thinly sliced for garnish)
• 4 pieces Lime Wedges (for serving)

Instructions

1. Slice and Marinate the Fish

   Place the cod fillet on a cutting board and cut into long strips about 1‑inch wide. Transfer to a bowl, drizzle with 2 Tbsp fresh lime juice, add 1 tsp salt and 1/4 tsp black pepper, and toss to coat. Let sit for 5 minutes while you prepare the toppings.

   Time: PT5M

2. Make Mango Salsa

   Dice the mango, red onion, and jalapeño into uniform ½‑inch pieces. In a bowl combine mango, onion, jalapeño, cilantro, 1 Tbsp lime juice, 1 Tbsp rice vinegar, 1 tsp sugar, and a pinch of salt. Mix gently and cover; refrigerate for at least 10 minutes.

   Time: PT10M

3. Prepare Cabbage‑Carrot Slaw

   Shred red cabbage and carrot (about 1 cup and ½ cup respectively). In a separate small bowl whisk together 1 Tbsp rice vinegar, 1 tsp sugar, a pinch of black pepper, and 2 Tbsp mayonnaise. Toss the vegetables with the dressing, cover, and refrigerate.

   Time: PT10M

4. Whip Lime Crema

   In a small bowl combine ½ cup sour cream, 1 tsp lime juice, and a pinch of salt. Stir until smooth. Transfer to a squeeze bottle (or a small water bottle with a hole punched in the cap) for easy drizzling.

   Time: PT5M

5. Fry the Fish

   Heat a skillet over medium‑high heat and add enough oil to coat the bottom (about 1‑2 mm depth). Once the oil shimmers (≈350°F), add the fish strips in a single layer. Fry 5‑6 minutes per side, turning only once, until golden brown and cooked through.

   Time: PT12M

   Temperature: 350°F

6. Warm the Tortillas

   While the fish finishes, warm the corn tortillas on a dry skillet for 30 seconds per side or microwave covered with a damp paper towel for 20 seconds.

   Time: PT2M

7. Assemble the Tacos

   Lay a warm tortilla on a plate, drizzle a line of lime crema, add 2‑3 strips of fried fish, top with a spoonful of mango salsa, a dollop of cabbage‑carrot slaw, sprinkle crumbled feta, and garnish with radish slices and a lime wedge.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Cod Fillet: Tilapia, Halibut, Snapper
• Instead of Lime Juice: Lemon juice
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Ripe Mango: Peach, Pineapple
• Instead of Red Onion: white onion
• Instead of Jalapeño Pepper: Serrano pepper, Thai bird chili
• Instead of Cilantro: Parsley
• Instead of Rice Vinegar: Apple cider vinegar
• Instead of Sugar: Honey, Agave syrup
• Instead of Red Cabbage: Green cabbage
• Instead of Carrot: Jicama
• Instead of Mayonnaise: Greek yogurt
• Instead of Black Pepper: White pepper
• Instead of Sour Cream: Greek yogurt
• Instead of Feta Cheese: Cotija cheese, Queso fresco
• Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
• Instead of Radish: Cucumber ribbons
• Instead of Lime Wedges: Lemon wedges

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Spoons
• Measuring Cups
• Skillet
• Spatula
• Squeeze Bottle (or water bottle)
• Plate or Serving Platter
• Parchment Paper (optional) (optional)

Critical Steps — Do Not Skip

• Do not flip the fish more than once; it’s fragile and can break apart
• Fry the fish at 350°F until golden brown to ensure a crisp exterior
• Allow the mango salsa to chill for at least 10 minutes for flavors to meld

Chef Tips from the Video

• Use rice vinegar instead of white distilled vinegar for a milder tang in the salsa and slaw
• Fresh lime juice brightens both the fish and the crema; avoid bottled juice for best flavor
• A squeeze bottle makes drizzling crema neat and prevents messes.

Troubleshooting

Storage

Refrigerator: Mango salsa and slaw keep 2‑3 days in airtight containers; cooked fish up to 2 days.

Freezer: Fish can be frozen raw (unmarinated) for up to 2 months; cooked fish not recommended for freezing.

Room temperature: Tortillas can sit at room temperature for up to 4 hours, covered.

Make-Ahead Tips

• Prepare mango salsa and coleslaw up to 24 hours ahead and keep refrigerated
• Marinate the fish for 5‑10 minutes before cooking for extra flavor
• Crema can be made a day ahead; store in a sealed container

Frequently Asked Questions