Spicy Fish Tacos with Mango Salsa and Guacamole

Ingredients

• 1 pound Flounder Fillets (skinless, cut into 1‑inch strips)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 teaspoon Crushed Red Pepper Flakes (adjust for heat)
• 2 tablespoons Chili Powder
• 1 teaspoon Ground Cumin
• 1 teaspoon Salt
• 1 cup Yellow Cornmeal (fine grind)
• 2 cups Vegetable Oil (for frying, high smoke point)
• 1/4 head Iceberg Lettuce (shredded)
• 1 large Avocado (ripe, for guacamole)
• 1 pinch Black Pepper
• 1 medium Tomato (diced)
• 1 large Mango (peeled and diced)
• 1 small Jalapeño (minced, seeds removed for less heat)
• 1/4 cup Red Onion (finely diced)
• 2 tablespoons Fresh Cilantro (chopped, plus extra for garnish)
• 1 tablespoon Olive Oil (extra‑virgin)
• 8 pieces Corn Tortillas (soft, warmed)

Instructions

1. Make the Spice Blend

   In a small bowl combine crushed red pepper flakes, chili powder, ground cumin, and 1 teaspoon salt; stir until evenly mixed.

   Time: PT5M

2. Season the Fish

   Place the flounder strips in a shallow dish, drizzle with lime juice, then sprinkle the spice blend over both sides, pressing gently to adhere. Let rest for 5 minutes.

   Time: PT5M

3. Prepare Cornmeal Coating

   Transfer 1 cup yellow cornmeal to a shallow bowl and stir in the remaining half of the spice blend.

   Time: PT2M

4. Dredge the Fish

   One piece at a time, press the seasoned fish into the cornmeal mixture, coating all sides, then lightly shake off excess.

   Time: PT3M

5. Heat the Oil

   Add vegetable oil to the skillet to a depth of about 1‑inch and heat over medium‑high until it reaches 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

6. Fry the Fish

   Carefully lower the coated fish strips into the hot oil. Fry 2‑3 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.

   Time: PT6M

   Temperature: 375°F

7. Drain the Fish

   Using tongs, remove the fish and place on a paper‑towel‑lined plate to drain excess oil for about 2 minutes.

   Time: PT2M

8. Prepare Guacamole

   In a bowl mash the avocado with a pinch of salt, a pinch of black pepper, and a splash of lime juice until smooth but still slightly chunky.

   Time: PT3M

9. Make Mango Salsa

   Combine diced mango, minced jalapeño, diced red onion, chopped cilantro, and olive oil in a bowl. Toss gently and season with a pinch of salt.

   Time: PT5M

10. Assemble the Tacos

    Warm the corn tortillas, then layer shredded lettuce, fried fish pieces, a dollop of guacamole, diced tomato, and generous spoonfuls of mango salsa. Garnish with extra cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

5g

Ingredient Substitutions

• Instead of Flounder Fillets: Cod, Tilapia
• Instead of Lime Juice: Lemon Juice
• Instead of Crushed Red Pepper Flakes: Paprika
• Instead of Chili Powder: Cajun seasoning
• Instead of Ground Cumin: Ground coriander
• Instead of Yellow Cornmeal: Panko breadcrumbs, All‑purpose flour
• Instead of Vegetable Oil: Canola oil, Peanut oil
• Instead of Iceberg Lettuce: Green cabbage
• Instead of Avocado: Mashed peas
• Instead of Tomato: Cherry tomatoes
• Instead of Mango: Peach
• Instead of Jalapeño: Serrano pepper
• Instead of Red Onion: White onion
• Instead of Fresh Cilantro: Parsley
• Instead of Olive Oil: Avocado oil
• Instead of Corn Tortillas: Flour tortillas

Equipment Needed

• Large Skillet or Deep Fryer
• Tongs
• Mixing Bowls
• Measuring Spoons
• Cutting Board
• Chef’s Knife
• Paper Towels
• Thermometer
• Serving Plate
• Spoon or Small Ladle

Critical Steps — Do Not Skip

• Season both sides of the fish evenly
• Maintain oil temperature at 375°F for a crisp coating
• Do not overcrowd the pan when frying
• Drain fish briefly to remove excess oil

Chef Tips from the Video

• Use a kitchen thermometer for accurate oil temperature.
• Add a splash of lime juice to the guacamole right before serving to keep its vibrant color.
• For extra crunch, toast the corn tortillas briefly in a dry skillet.

Troubleshooting

Storage

Refrigerator: Cooked fish and assembled tacos keep 2 days; guacamole and mango salsa keep up to 3 days in airtight containers.

Freezer: Fish can be frozen raw (uncoated) for up to 2 months; do not freeze assembled tacos.

Room temperature: Tortillas and lettuce can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare mango salsa and guacamole up to 12 hours ahead and store refrigerated.
• Reheat fried fish briefly in a hot oven (350°F) before serving to restore crispness.

Frequently Asked Questions