Fish Tacos are made with panko-crusted white fish and flavorful mango salsa. This fish taco recipe can be made in the air fryer or the oven and is done in less than 30 minutes for a quick, healthy and easy meal everyone will love.
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🌟Why You'll Love this Recipe
- Easy to make. These fish tacos are done in just 30 minutes making them the perfect meal for busy weeknights.
- Crowd-pleasing recipe. This recipe is perfect for the entire family and also makes a great meal for entertaining.
- Full of flavor. Fish tacos are bursting with spicy, sweet and tangy flavors. There is something for everyone in this dish!
🥘Ingredients and Substitutions
- Good quality white fish- a mild-flavored, easy-to-cook fish such as cod, haddock, mahi-mahi, flounder or grouper. I used cod for this recipe.
- Eggs- help the breadcrumbs stick to the fish.
- Breadcrumbs- you can use panko breadcrumbs or gluten-free breadcrumbs if needed.
- Mango- you can use fresh or frozen mango, Frozen mango is easier because it is already diced but you have to make sure it is defrosted before adding it to the salsa.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
- Set up an assembly line. Add the flour mixture, breadcrumbs and eggs to their own separate bowls.
- Prepare the fish. Dip a piece of fish into the flour mixture, then in the egg bowl. Finally, dip the fish in the breadcrumbs and transfer it to a plate. Repeat the process with the remaining fish.
- Cook. Bake or air fry the fish for about 10 minutes, until flaky.
- Make the mango salsa and serve.
💭Recipe FAQs
What fish is best for fish tacos?
I recommend a white fish such as cod, haddock, mahi-mahi, flounder or grouper. I prefer to buy fresh or frozen wild-caught fish. If it is frozen, I will defrost it in the fridge overnight.
What type of tortillas should I use for fish tacos?
Soft corn tortillas are typically what is used but you can also use flour or grain-free tortillas. It all depends on your preference.
Can I make fish tacos with mango salsa ahead of time?
The mango salsa can definitely be made a day before and stored in the fridge. However, I recommend cooking the fish just before serving to ensure maximum quality and freshness.
👩🏻🍳Chef Tips
- Make it lighter. Skip the flour, if you want a lighter meal. Keep in mind, the fish will be less crispy.
- Use a different protein. This recipe would be great with shrimp, scallops or even chicken. Or try my Air Fryer Shrimp Tacos instead.
- Heat the tortillas. I highly recommend heating them over an open flame on a gas stove for 15-30 seconds per side, until slightly charred. You can also heat them wrapped in foil in the oven at 350 degrees F for 5-10 minutes, in the microwave for 30 seconds-1 minute wrapped in a damp paper towel or in a lightly oiled skillet for 30 seconds per side.
- Use fresh ingredients. Make sure you use fresh, ripe mangoes and avocados for the salsa.
- Serve the tacos immediately. These fish tacos are best when they are served just after cooking. Assemble your tacos right before you plan to eat.
🥗Serving
If you're looking for some sides or extra sauces to pair with these tacos, check out What to Serve with Fish Tacos for some great ideas.
These fish tacos with mango salsa would pair great with Spicy Watermelon Margaritas or Spicy Skinny Margaritas!
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Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
🍳Recipe
Fish Tacos with Mango Salsa
Fish Tacos are made with panko-crusted white fish and flavorful mango salsa. This fish taco recipe can be made in the air fryer or the oven and is done in less than 30 minutes for a quick, healthy and easy meal everyone will love.
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Servings: Servings
Calories: 593.15kcal
Equipment
Ingredients
Fish
- 1 ½ pounds white fish, such as cod or halibut, cut into 2-inch pieces
- ½ cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon cumin
- 1 teaspoon garlic powder
- salt and pepper, to taste
- 2 eggs, whisked
- 1 cup panko breadcrumbs
- cooking spray
Mango Salsa
- 1 mango, peeled and diced or 2 cups frozen mango, defrosted
- ¼ red onion, diced
- 1 avocado, peeled and diced
- ¼ cup cilantro, roughly chopped
- ½ lime, juiced
- ½ teaspoon salt
Taco Assembly
- 8 corn or flour tortillas, warmed
- 8 pieces green leaf or butter lettuce
- cilantro, optional
- lime wedges, optional
Instructions
Fish
- Preheat the air fryer or oven to 400 degrees F.
- Set up an assembly line: combine flour in a medium-sized bowl with the spices and mix to combine. Whisk eggs in a separate bowl and add breadcrumbs to their own medium-sized bowl.
- Dip a piece of fish in the flour mixture until it is coated on all sides, then dip the fish in the egg bowl, again coating on all sides. Finally, dip the piece of fish in the breadcrumbs and press down until it is fully coated. Transfer to a plate, then repeat the process with the remaining fish.
- If using the oven, place fish on a parchment paper-lined baking sheet and bake for 10 minutes or until the fish easily flakes with a fork and is opaque inside.
- If using the air fryer, add fish to the fryer basket and spray lightly with cooking oil. Cook for 10 minutes or until the fish easily flakes with a fork and is opaque inside.
- Transfer fish to a plate and set aside.
Mango Salsa
- Add mango, red onion and avocado to a bowl. Squeeze in lime juice and sprinkle with salt and cilantro. Stir until combined.
Taco Assembly
- Fill a tortilla with lettuce, a few pieces of fish and top with the mango salsa. Serve with lime wedges and cilantro. Enjoy!
Notes
- Make it lighter. Skip the flour, if you want a lighter meal. Keep in mind, the fish will be less crispy.
- Use a different protein. This recipe would be great with shrimp, scallops or even chicken.
- Heat the tortillas. I highly recommend heating them over an open flame on a gas stove for 15-30 seconds per side, until slightly charred. You can also heat them wrapped in foil in the oven at 350 degrees F for 5-10 minutes, in the microwave for 30 seconds-1 minute wrapped in a damp paper towel or in a lightly oiled skillet for 30 seconds per side.
- Use fresh ingredients. Make sure you use fresh, ripe mangoes and avocados for the salsa.
- Serve the tacos immediately. These fish tacos are best when they are served just after cooking. Assemble your tacos right before you plan to eat.
Nutrition
Serving: 1Serving | Calories: 593.15kcal | Carbohydrates: 67.18g | Protein: 43.45g | Fat: 16.75g | Saturated Fat: 4.01g | Polyunsaturated Fat: 3.58g | Monounsaturated Fat: 7.24g | Trans Fat: 0.01g | Cholesterol: 154.98mg | Sodium: 979.59mg | Potassium: 1236.77mg | Fiber: 8.1g | Sugar: 11.27g | Vitamin A: 1133.96IU | Vitamin C: 30.49mg | Calcium: 178.69mg | Iron: 5.42mg
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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