Crispy Fish Tacos with Mango Slaw Recipe

These crispy fish tacos with mango slaw are a delicious and refreshing dish perfect for any seafood lover. Featuring a zesty taco recipe, these flavor-packed tacos combine crispy fried fish with a vibrant mango slaw, making them a delightful choice for a tropical meal.

This recipe is straightforward and highlights fresh ingredients, ensuring that your fish tacos are both tasty and satisfying. Enjoy them as a quick weeknight dinner or serve them at your next gathering for a crowd-pleasing option.

Easy Crispy Fish Taco Recipe

This recipe features tender, crispy fish fillets topped with a sweet and tangy mango slaw, all wrapped in warm tortillas. The preparation time is about 30 minutes, and it serves 4 people, making it ideal for a family meal or a casual get-together.

Ingredients

1 pound white fish fillets (such as cod or tilapia)
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup buttermilk
1 cup panko breadcrumbs
Vegetable oil for frying
8 small corn or flour tortillas
1 cup shredded cabbage
1 ripe mango, diced
1/4 cup chopped cilantro
Juice of 1 lime
Salt and pepper to taste

Instructions

Prepare the Fish: Pat the fish fillets dry with paper towels. In a shallow bowl, mix the flour, paprika, garlic powder, salt, and pepper. In another bowl, pour the buttermilk. In a third bowl, place the panko breadcrumbs.
Coat the Fish: Dip each fish fillet first in the flour mixture, then in the buttermilk, and finally in the panko breadcrumbs, ensuring an even coating.
Fry the Fish: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the coated fish fillets. Fry for about 3-4 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
Make the Mango Slaw: In a bowl, combine the shredded cabbage, diced mango, cilantro, lime juice, salt, and pepper. Toss to combine and adjust seasoning to taste.
Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. Place a piece of crispy fish on each tortilla, top with mango slaw, and serve immediately.