Recipes

Fish Tacos With Mango Pico De Gallo And Napa Slaw

Fish Tacos With Mango Pico De Gallo And Napa Slaw
3.8 from 5 ratings
Fill 202 Print
We think it will be pretty hard to eat just one of these tacos. It doesn't just taste delicious, though; it looks beautiful, too, with a medley of colors from the slaw and pico de gallo. After all, you eat with your eyes first.
Servings
8
servings
Ingredients
  • 2 ripe mangos, peeled, pitted, and chopped into 1/4-inch cubes
  • 1 large tomato, seeded and chopped into 1/4-inch cubes
  • 1/2 cup finely chopped red onion
  • 1/2 cup roughly chopped cilantro leaves
  • 1/4 cup lime juice
  • 2 jalapeños, seeded and chopped finely (leave the seeds in for more heat)
  • 1 teaspoon dried red pepper flakes
  • 4 cup thinly sliced napa cabbage
  • 1/3 cup fresh lime juice
  • 2 tablespoon extra-virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 3/4 cup all-purpose flour
  • 2 teaspoon baking powder
  • 1 cup cold seltzer
  • 9 cup canola oil
  • 1 pound firm, skinless whitefish fillets, such as sea bass, cut crosswise into 1-inch-wide strips
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • eight 6-inch corn tortillas, warmed
Directions
  1. In a medium-sized bowl, stir together all of the ingredients. Place in the refrigerator for 20 minutes until ready to serve.
  2. In a medium-sized bowl, stir together all of the ingredients.
  3. In a medium-sized bowl, whisk together the flour and baking powder. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes.
  4. Heat the canola oil in a Dutch oven or a large pot over medium-high heat until it reaches 350 degrees on an instant-read thermometer. Line a plate with paper towels.
  5. Season the fish with ½ teaspoon of the salt and ¼ teaspoon of the black pepper, then dip each piece into the batter, turning the pieces to evenly coat. Add about half of the battered fish to the hot oil and fry until the fish is golden-brown, 3-4 minutes. Use a frying spider or a slotted spoon to transfer the fried fish to the plate.
  6. Repeat with the remaining fish, then season the fried fish with the remaining salt and pepper.
  7. Set the warm tortillas on a platter. Divide the cabbage slaw among the tortillas and top with 1-2 pieces of fried fish. Top with some of the mango pico de gallo and serve.
Recommended