Fish Tacos with Mango Pico de Gallo and Napa Slaw

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Fish Tacos with Mango Pico de Gallo and Napa Slaw
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
2418
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.

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.

Nutritional Facts

Total Fat
251g
100%
Sugar
14g
N/A
Saturated Fat
19g
95%
Cholesterol
23mg
8%
Protein
15g
29%
Carbs
37g
12%
Vitamin A
168µg
19%
Vitamin B12
0.2µg
2.8%
Vitamin B6
0.5mg
25.4%
Vitamin C
60mg
99%
Vitamin D
3µg
1%
Vitamin E
45mg
100%
Vitamin K
202µg
100%
Calcium
168mg
17%
Fiber
4g
17%
Folate (food)
75µg
N/A
Folate equivalent (total)
106µg
26%
Folic acid
18µg
N/A
Iron
2mg
10%
Magnesium
65mg
16%
Monounsaturated
158g
N/A
Niacin (B3)
3mg
15%
Phosphorus
349mg
50%
Polyunsaturated
70g
N/A
Potassium
534mg
15%
Riboflavin (B2)
0.2mg
12.6%
Sodium
525mg
22%
Thiamin (B1)
0.2mg
15.6%
Trans
1g
N/A
Zinc
0.9mg
5.8%

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