The BEST-Ever Fish Tacos Recipe!! Crispy, Fried Cod with Mango Salsa!

Ingredients

• 1 pound Alaskan Cod (cut into taco‑sized pieces)
• 1 cup Tempura Mix (store‑bought, no‑gluten preferred)
• 1 teaspoon Salt (for batter seasoning)
• 0.5 teaspoon Garlic Powder
• 0.25 teaspoon Ground Cumin
• 0.5 teaspoon Chili Powder
• 0.5 teaspoon Smoked Paprika
• 0.75 cup Water (adjust to achieve a thick batter)
• 4 cup Canola Oil (for deep‑frying, high smoke point)
• 1 large Mango (peeled and diced)
• 2 large Tomatoes (diced, seeds removed)
• 3 Green Onions (finely chopped)
• 1 handful Fresh Cilantro (roughly chopped)
• 0.5 Lime (juice (≈1.5 tbsp))
• to taste Salt (for salsa seasoning)
• 0.5 cup Queso Cheese (shredded)
• 8 Small Tortillas (corn or flour, warmed)
• as needed Guacamole (pre‑made, see blog for recipe)

Instructions

1. Make Mango Salsa

   Peel the mango and dice it into small pieces. Dice the tomatoes, remove the seeds, then finely chop the green onions and cilantro. Combine mango, tomatoes, green onions, cilantro, lime juice and a pinch of salt in a bowl; stir gently and set aside.

   Time: PT15M

2. Prepare Tempura Batter

   In a mixing bowl whisk together the tempura mix, 1 tsp salt, ½ tsp garlic powder, ¼ tsp ground cumin, ½ tsp chili powder, and ½ tsp smoked paprika. Add water gradually, whisking until the batter is thick but smooth.

   Time: PT5M

3. Slice and Coat Cod

   Cut the cod into bite‑size, taco‑sized pieces. Dip each piece into the batter, ensuring it is fully coated before transferring to the pan.

   Time: PT5M

4. Heat Oil

   Pour 4 cups of canola oil into the large skillet and heat over medium‑high until it shimmers and reaches about 350°F.

   Time: PT5M

   Temperature: 350°F

5. Fry Fish

   Working in batches of 3‑4 pieces, carefully lower the battered cod into the hot oil. Fry for 3‑4 minutes, or until golden and crisp. Remove with tongs and place on a tray lined with paper towels. Repeat until all fish is cooked.

   Time: PT16M

   Temperature: 350°F

6. Toast Tortillas

   Warm the small tortillas over an open flame or in a preheated oven (350°F) for about 1‑2 minutes per side, until lightly charred and pliable.

   Time: PT3M

7. Assemble Tacos

   Spread a spoonful of guacamole onto each tortilla, add 2‑3 pieces of fried fish, top with a generous scoop of mango salsa, sprinkle shredded queso cheese, and finish with a squeeze of fresh lime juice.

   Time: PT5M

8. Serve

   Arrange the assembled tacos on a serving plate and enjoy immediately while the fish is hot and the tortillas are crisp.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

45g

Fat

18g

Fiber

5g