3.8
5 ratings

Fish Tacos with Mango Pico de Gallo and Napa Slaw

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.

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
Servings8
Calories Per Serving2418
Total Fat251g100%
Sugar14gN/A
Saturated19g95%
Cholesterol23mg8%
Protein15g29%
Carbs37g12%
Vitamin A168µg19%
Vitamin B120.2µg2.8%
Vitamin B60.5mg25.4%
Vitamin C60mg99%
Vitamin D3µg1%
Vitamin E45mg100%
Vitamin K202µg100%
Calcium168mg17%
Fiber4g17%
Folate (food)75µgN/A
Folate equivalent (total)106µg26%
Folic acid18µgN/A
Iron2mg10%
Magnesium65mg16%
Monounsaturated158gN/A
Niacin (B3)3mg15%
Phosphorus349mg50%
Polyunsaturated70gN/A
Potassium534mg15%
Riboflavin (B2)0.2mg12.6%
Sodium525mg22%
Thiamin (B1)0.2mg15.6%
Trans1gN/A
Zinc0.9mg5.8%