These fish tacos with home-made guacamole, mango salsa and queso fresco will rock your world! Literally, the BEST fish tacos you’ll ever have! I’ve been using this fish taco recipe for years and it never gets old! The simple mango salsa with tomato, cilantro and lime is the perfect topping for these tacos! Top these seafood tacos off with crumbled queso cheese and a squeeze for fresh lime juice for the best experience!
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How To Make Fish Tacos
The most important ingredient in this fish taco recipe is the fish! I love to use a solid, white fish for my tacos – wild Alaskan cod is my favorite. If you’re able to get the fish fresh and not frozen, even better! Here are a few tips to get the crispiest and most delicious fried fish:
- Pat the fish completely dry with paper towels. The flour and batter will stick to the fish better this way.
- Cut the fish into thin strips for crispier pieces.
- Allow the oil to heat until it’s 350F. If the oil is not hot enough, the batter will soak in the oil instead of creating a crispy shell.
- Fry the fish in small batches to avoid over-crowding the pan. Allow the oil to reheat between batches.
Easy Mango Salsa
These fish tacos wouldn’t be the same without my easy, homemade mango salsa! It’s fruity, zesty and the perfect way to balance the richness of the fried fish! I love to use sweet, extra-ripe mangos for this recipe. Just toss together finely diced mango, tomatoes, green onions or shallots, and season with chopped cilantro, a squeeze of lime juice and salt. That’s it! When I have fresh corn on hand, I’ll sometimes add a handful of it, too.
Warm Tortillas for the Win!
I recommend preparing the guacamole sauce and mango salsa first, then moving onto the fish. Also, make sure to toast those tortillas! I buy the smallest tortillas I can find and toast them over an open flame for a charred finish. These small corn tortillas are usually called ‘street taco’ tortillas. If you don’t have a gas stove like mine, simply place the tortillas onto a baking tray in a single layer, then toast under the oven broiler! Keep the tortillas warm in a bowl covered with a towel under you’re ready to assemble the fish tacos!
Enjoyed this delicious seafood recipe? Check out some of my other recipes you’re sure to enjoy!
- Street Style Pork & Peach Tacos’ – with grilled peach salsa, avocado and juicy pork!
- And these ‘Korean Beef Tacos’ delicious will blow away your taste buds!
- Mango Shrimp Tacos – extra juicy and flavorful shrimp with mango salsa and cabbage slaw!
- Shrimp Quesadillas – the best ever quesadillas with cheese, guacamole and loads of shrimp!!
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Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- I love my Epicurean cutting boards – these are also dishwasher safe!
- Use a thermometer to make sure your oil is HOT before adding the fish. Cold oil = greasy fish!
- This cast-iron braiser is similar to the one I have and use all the time.
- Food prep is so much easier with these set of stacking glass mixing bowls.
The BEST Fish Tacos with Mango Salsa (video)
- 2 large, ripe avocados
- 1/4 cup Greek yogurt
- salt to taste
- juice from 1/2 lime
- 1 tablespoon chopped cilantro
- sprinkle of onion powder
For Mango Salsa:
- 1 large mango, diced
- 2 large tomatoes, diced
- 3 green onions, diced
- handful of cilantro, diced
- juice from 1 lime
- pinch of salt
For Fried Fish:
- 1 pound Alaskan cod
- 1 cup tempura batter mix
- 3/4 cup cold water
- 1 teaspoon salt
- 1/2 tsp EACH: chili powder, smoked paprika, garlic powder
- 1/4 tsp ground cumin
- 4 cups canola oil
- 1/2 cup crumbled queso cheese
- favorite hot sauce
- 1/3 cup sour cream
- 20 to 25 small tortillas
- 1 to 2 limes, cut into wedges
- For the guacamole: scoop out the avocado and place into a large bowl along with the yogurt, lime juice and cilantro. Using a masher or two large forks, mash the avocado into puree. Season to taste with salt and onion powder. Cover and set into the refrigerator.
- Next, prepare the salsa. Dice the mango, tomatoes, green onion and cilantro. Combine all the ingredients together in a large bowl, but do not toss them together! Set the salsa aside and toss together when ready to serve.
- For the fish, pour the canola oil into a large saute pan and heat over medium heat until hot, about 350F. Meanwhile, prepare the fish and coating. Slice the cod into thin strips, about 1/3-inch thick and 2-inches long.
- In a large bowl, combine the tempura batter mix, spices and salt and add the water. Mix the batter until smooth; add more water if the batter is too thick. Once the oil is hot, dip each piece of cod into the batter, then drop into the hot oil. Fry the fish in small batches and avoid over-crowding the pan. Fry each batch for about 4 minutes, until the tempura coating is golden brown. Remove the fish onto a tray lined with paper towels to absorb extra oil.
- Allow the oil to reheat between batches!
- When ready to serve, toast the tortillas over an open flame or on a baking sheet under the oven broiler.
- For serving, first top each tortilla with guacamole sauce and sour cream, if desired. Add several pieces of fish, then top with mango salsa, crumbled queso cheese, hot sauce and a squeeze of fresh lime juice.