Fish Tacos with Mango Salsa
My love of fried fish has been documented. It is longstanding and non-negotiable, and I see no reason to apologize for it. What I did not expect was that tucking it into a tortilla with something cold and fruity on top would make it even better, but here we are. The mango salsa came together one summer on a whim: mangoes from the farmers market, a lime that needed using, jalapeño and cilantro, and the result was so bright alongside the crispy fish that I have made it this way ever since. The sparkling water in the batter makes the coating lighter and crispier than plain water manages, and I serve this in summer, always, because something about cold salsa and warm crispy fish and a squeeze of lime at the end makes it feel like exactly the right thing to be eating when the weather is warm and no one wants to be indoors for longer than necessary.
Fish Tacos with Mango Salsa
A good fried fish is always on my list of current cravings, and this is the recipe I reach for when I want that craving met with some ceremony. The fish is light and crispy, the mango salsa is cold and a little sweet and a little sharp, and the whole thing gets tucked into a warm tortilla and eaten immediately. At this point, you can just forget about being a lady with the fork and knife. Things will get messy. That is the whole point.
Ingredients
For the fish
1 1/2 lbs firm white fish fillets (cod, tilapia, or mahi-mahi), cut into strips
1/2 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon salt
3/4 cup cold sparkling water
Oil, for frying
For the mango salsa
1 large ripe mango, diced small
1/2 small red onion, finely diced
1 jalapeño, seeded and finely diced
Juice of 1 lime
A small handful of fresh cilantro, roughly chopped
Salt to taste
For the chipotle crema
1/2 cup sour cream
1 chipotle pepper in adobo sauce, finely minced
Juice of half a lime
Pinch of salt
To serve
8 small flour or corn tortillas, warmed
1/2 small red cabbage, finely shredded
Lime wedges
Instructions
Make the mango salsa first so the flavors have time to get to know each other. Combine the mango, red onion, jalapeño, lime juice, and cilantro in a bowl. Season with salt, toss well, and refrigerate until ready to serve. Taste it once and then try to stop tasting it.
Mix together the sour cream, chipotle, lime juice, and salt in a small bowl for the crema. Set aside.
Whisk together the flour, cornstarch, baking powder, cumin, smoked paprika, garlic powder, and salt in a large bowl. Add the cold sparkling water and whisk until just combined, a few lumps are fine. Do not overmix, and keep it cold.
Heat about 1 inch of oil in a heavy pan over medium-high heat until a drop of batter sizzles and floats immediately. Pat the fish strips completely dry, dip each one into the batter letting the excess drip off, and fry in batches for 3 to 4 minutes, turning once, until deeply golden and crisp. Drain on paper towels and season with a pinch of salt while still hot.
Warm the tortillas in a dry pan for a few seconds each side. Set everything out on the table, fish, salsa, crema, cabbage, lime, and let everyone build their own. Of course there are no rules here.
Hi, I'm Sarina!
I'm passionate about food, photography, and food styling. I want to share my unique perspective with you. Have a look around at my recipes and blog
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