Fish Tacos with Mango Salsa
Easy Fish Tacos are oven-baked seasoned flaky white fish, topped with a tangy mango salsa. This simple fish taco recipe with easy mango salsa will be a big hit!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American
Servings: 4 Servings
Calories: 593.15kcal
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
Fish
Preheat the 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.
Place fish on a parchment paper-lined baking sheet or a cooling rack on top of a baking sheet and bake for 10-12 minutes or until the fish easily flakes with a fork and is opaque inside.
- Use fresh quality ingredients. The key to great-tasting fish tacos is using fresh fish and fresh salsa ingredients!
- Best fish for tacos. Use haddock or cod fillets, fresh or frozen. If using frozen fillets, defrost them completely and allow them to come to room temperature before cooking.
- Pat the fish dry. Pat your fish dry before dipping it in your flour, the extra moisture could cause the coating to not stick.
- Heat the tortillas. I like to char my tortillas over the gas flame of my stove for a crispy shell. You can also heat them in the microwave for 30 seconds.
- I prefer to cook and prepare everything right before consuming but always store the components of the fish tacos separately for peak freshness.
- If you have leftover fish, store it in an airtight container in the refrigerator for 2-3 days.
- Reheat in the oven at 400 degrees F for 10-15 minutes.
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