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–+ servings
several tacos arranged on a serving tray, with salsa

The Best Fish Tacos with Mango Salsa (video)

30 minutes prep + 30 minutes cook
16 tacos
A family favorite! The best fish tacos with beer-battered fish, mango salsa, and guacamole! So delicious!

Ingredients 
US Customary - Metric

For Fried Fish:

  • 1 1/2 lbs cod, or other white fish
  • 1/2 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 tbsp cornstarch
  • 1/2 tsp EACH: chili powder, smoked paprika, dried garlic, dried onion, coriander, cumin
  • 1 tsp sea salt
  • 12 oz light beer
  • 4 cups canola oil, for deep frying

For Mango Salsa:

  • 2 medium mangos
  • 1 large avocado
  • 1 large tomato
  • 1 small red onion, or shallot
  • 2 to 3 tbsp fresh chopped cilantro
  • 2 tbsp lime juice

For Homemade Guacamole:

  • 2 large avocados, ripe
  • 3 tbsp chopped red onion
  • 3 tbsp chopped tomato
  • 2 tbsp chopped cilantro
  • juice from 1 to 2 limes
  • salt and pepper, to taste

For Serving:

  • 16 small tortillas
  • limes
  • 1/2 cup Queso Fresco, crumbled cheese

Instructions

Making the Mango Salsa:

  • Finely chop the avocado, mango, red onion, and tomato and place into a large mixing bowl. I recommend removing the seeds from the tomato first for a less watery salsa.
  • Add chopped cilantro to the salsa, then squeeze the juice of 1 lime, about 2 tablespoons.
  • For best results, mix the salsa together right before enjoying.

Preparing Guacamole:

  • Cut open the avocados and scoop the flesh out into a large bowl. Add a few tablespoons of chopped red onion, tomato, and cilantro.
  • Add a squeeze of lime juice. This will help keep the avocado green!
  • Using a large fork, mash the avocado until it’s chunky, then season the guacamole with salt and pepper to taste. Set aside the guacamole until ready to use.

Frying the Battered Fish:

  • In a large bowl, combine together the flour, rice flour, cornstarch and all the spices, then whisk together. Add the beer slowly, mixing the batter into a smooth paste before adding the rest of the liquid.
  • Into a separate flat tray, add the remaining 1 cup flour, used for coating the fish.
  • Cut the cod (or other white fish) into thick strips, about ½-inch thick.
  • Pour approximately 4 to 5 cups of canola oil into a tall sauté pan or a pot. Heat the oil over medium heat until it reaches 325°F.
  • Make about 6 to 8 pieces of fried fish at a time. First coat each piece of cod in flour, then drop into the beer batter. Make sure the fish is well coated in batter, then drop into the hot oil.
  • Fry for 4 to 5 minutes, until the fish is a rich, golden-brown color. Remove the fried fish onto a wire rack to cool.

Making Fish Tacos:

  • I recommend warming your tortillas first. You can heat them on the stove top directly over a gas flame, or a hot frying pan.
  • Spread a bit of guacamole onto each warm tortilla, then add several pieces of fried fish. Top with a generous amount of mango salsa, then add crumbled queso cheese and fresh cilantro on top.
  • Squeeze a bit of fresh lime juice over the top and enjoy immediately!

Nutrition

Serving: 1taco with toppings | Calories: 288kcal | Carbohydrates: 28g | Protein: 12g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 290mg | Potassium: 515mg | Fiber: 5g | Sugar: 5g | Vitamin A: 489IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 1mg