#Mango salsa recipe for fish tacos free

We’ve also used a splash lime juice in our crema, bringing a light brightness to the creamy finishing touch to these satisfying seafood tacos.

We’ve brightened our fresh salsa (also known as pico de gallo) with lime juice, to really bring the tropical flavors into play. Two key elements of fish tacos are the salsa and creamy sauce. The extra smokiness from the grill will only add to the flavor!

#Mango salsa recipe for fish tacos free

We’ve used a skillet to “grill” our fish, but feel free to cook your fish in a grill basket on your grill if you feel so inclined. That is the version that we are recreating today. However, you will find some vendors who sell grilled fish tacos. It is most common to find fish tacos using deep fried fish fillets. This region is surrounded by water, so it makes sense that classic Mexican tacos would take on a seafood theme. So, it’s understandable that fish tacos have become a staple cuisine in southern California as well. This version uses grilled fish and a lime salsa for a bright combo! Fish Tacosįish Tacos come from Baja California, a state in Mexico that borders the US State of California. Optionally serve with lime wedges for squeezing over the tacos.Fish Tacos are a classic Mexican dish that has made their way to Southern California. Fill each tortilla with fried fish and top with mango salsa and crumbled queso fresco. Finally, warm the corn tortillas on a cast iron skillet over medium heat for about 15-30 seconds per side.This helps drain the excess grease while keeping the fish nice and crispy. Once it’s cooked, use a slotted spoon or spider strainer to carefully transfer the fried fish to a cooling rack positioned over paper towels. Make sure the fish has reached an internal temperature of 145 degrees F before removing it from the oil.We recommend using a metal spoon to flip the fish as it allows you to handle the fish gently and avoid ruining the coating as it cooks. We like to cook the fish for about 2 to 3 minutes, then carefully flip each piece over and cook for another 2 minutes or so, then flip again and cook for another 2 to 3 minutes. Carefully add the coated fish to the oil and fry until golden and crispy, about 6 to 8 minutes.It helps to gently shake off any excess egg before transferring the fish to the seasoned flour. While the oil heats up, coat the fish in the egg, then transfer to the seasoned flour and coat well, making sure to break up any pieces that get stuck together so each piece of fish is fully coated. Preheat about a quarter-inch of vegetable oil in a deep frying pan over medium-high heat.In a separate bowl, combine flour and seasonings and set aside. In a small bowl, beat an egg well and set aside. Pat the cod filets dry and slice into roughly 1-inch chunks using a very sharp knife. Stir in lime juice and a pinch of salt, then set aside or refrigerate until serving. Dice the mango, tomatoes, jalapeno, and onion and combine in a bowl. Once you’ve gathered your cooking tools, here’s what you’ll do to make our fried fish tacos: You’ll need a few pieces of equipment to fry the fish: a deep frying pan (we recommend a cast iron one like this), a metal spoon, a meat thermometer, a large slotted spoon or spider strainer, and a metal cooling rack.

To make fried cod fish tacos, all you have to do is prepare the mango salsa and the fried fish.