Fish Tacos with Mango Pico de Gallo and Napa Slaw

Fish Tacos with Mango Pico de Gallo and Napa Slaw
Contributor
Fish Tacos with Mango Pico de Gallo and Napa Slaw
National Mango Board

Fish Tacos with Mango Pico de Gallo and Napa Slaw

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.

8
Servings
2542
Calories Per Serving
Deliver Ingredients

Ingredients

For the mango pico de gallo

  • 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

For the Napa slaw

  • 4 Cups thinly sliced Napa cabbage
  • 1/3 Cup fresh lime juice
  • 2 Tablespoons extra-virgin olive oil
  • 1/2 Teaspoon kosher salt
  • 1/8 Teaspoon freshly ground black pepper

For the fish tacos

  • 3/4 Cups all-purpose flour
  • 2 Teaspoons baking powder
  • 1 Cup cold seltzer
  • 9 Cups 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

For the mango pico de gallo

In a medium-sized bowl, stir together all of the ingredients. Place in the refrigerator for 20 minutes until ready to serve.

For the Napa slaw

In a medium-sized bowl, stir together all of the ingredients.

For the fish tacos

In a medium-sized bowl, whisk together the flour and baking powder. Slowly whisk in the seltzer until smooth. Set aside for 10 minutes.

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.

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.

Repeat with the remaining fish, then season the fried fish with the remaining salt and pepper.

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.

Nutritional Facts

Total Fat
263g
100%
Sugar
12g
13%
Saturated Fat
42g
100%
Cholesterol
87mg
29%
Carbohydrate, by difference
30g
23%
Protein
24g
52%
Vitamin A, RAE
45µg
6%
Vitamin B-12
3µg
100%
Vitamin C, total ascorbic acid
8mg
11%
Vitamin K (phylloquinone)
211µg
100%
Calcium, Ca
162mg
16%
Choline, total
77mg
18%
Fiber, total dietary
2g
8%
Fluoride, F
5µg
0%
Folate, total
57µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
37mg
12%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
276mg
39%
Selenium, Se
24µg
44%
Sodium, Na
351mg
23%
Water
140g
5%
Zinc, Zn
5mg
63%

Fish Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Fish Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Fish Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.