These are crispy, sweet, spicy and creamy. Taco’ bout delicious! How can you go wrong? Make these gluten free by substituting corn tortillas, GF flour and GF breadcrumbs. They can also easily be made dairy free by cutting out the Greek yogurt and doubling the mayonnaise.
Fried Fish Tacos with Mango Slaw
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Yield: 6 servings
- 1lb fresh white fish filets, cut into 2 inch cubes (cod, tilapia, red snapper, halibut)
- Oil for frying (I used canola)
- 2 eggs
- 2 tbsp. water
- 1 cup all-purpose flour
- 1 ½ cup plain breadcrumbs
- 1 tsp. cumin
- ½ tsp. cayenne
- 1 avocado, sliced
- 1 package small flour tortillas
- Salt and pepper to taste
For the Mango Slaw
- 1 mango, cubed
- ½ red pepper, diced
- 1 tbsp. minced red onion
- ½ cup shredded purple cabbage
- 1 handful fresh cilantro, roughly chopped
- Juice of 1 lime
For the Spicy Sauce
- 2 tbsp. mayonnaise
- 2 tbsp. Greek yogurt
- Juice of 1 lime
- 2 tbsp. hot sauce (I used Valentina)
- ¼ tsp. garlic powder
- Salt to taste
Combine all ingredients for the spicy sauce and refrigerate until ready to use. In a medium sized mixing bowl combine all ingredients for the mango slaw and set aside.
Fill a large fry pan with approximately 2 inches of oil. Turn the heat to medium-high and test to see if the oil is ready. Drop in a cube of bread and if it browns in approximately 40 seconds the oil is ready. In a medium sized mixing bowl whisk together the eggs and water. Place the flour in a separate bowl and the breadcrumbs, cumin and cayenne in another bowl. Season the fish pieces with salt and pepper. Lightly coat each piece in flour, shaking off any excess. After each piece is coated with flour, dip them into the egg wash and then finish in the breadcrumbs, flipping to coat evenly.
Fry the fish in the heated oil until golden brown and flakey on the inside, approximately 2-3 minutes per side depending on the thickness of your filets. Remove from the oil and place on a bed of paper towel to absorb any excess grease. You will probably need to cook the fish in two batches.
Assemble the tacos by placing fish on warm tortillas, top with sliced avocado, mango salsa and finish with spicy sauce. Serve with lime wedges.