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fish tacos topped with mango avocado salsa

30-Minute Crispy Fish Tacos with Mango Salsa

Course: Dinner
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 Tacos
Calories: 295.26kcal
Author: Sarah Holt
These Crispy Fish Tacos are made with panko-crusted white fish and colorful 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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Equipment

Ingredients

Fish

  • 1 ½ pounds white fish, such as cod or halibut cut into 2-inch pieces
  • ½ cup all-purpose flour
  • 2 eggs whisked
  • 1 cup panko breadcrumbs*
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon cumin
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 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 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-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 roughly flake into smaller pieces.

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

*Replace panko breadcrumbs with rice crumbs or gluten-free breadcrumbs, if needed or desired.

Nutrition

Nutrition Facts
30-Minute Crispy Fish Tacos with Mango Salsa
Serving Size
 
2 Tacos
Amount per Serving
Calories
295.26
% Daily Value*
Fat
 
7.98
g
12
%
Cholesterol
 
77.49
mg
26
%
Sodium
 
475.07
mg
21
%
Potassium
 
628.73
mg
18
%
Carbohydrates
 
34.16
g
11
%
Fiber
 
3.7
g
15
%
Sugar
 
5.84
g
6
%
Protein
 
21.68
g
43
%
* Percent Daily Values are based on a 2000 calorie diet.
Vitamin A
 
641.03
IU
13
%
Vitamin C
 
15.33
mg
19
%

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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