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Crispy fish tacos with mango salsa
Crispy fish tacos with mango salsa
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Prep Time:
35 minutes
Cook Time:
5 minutes
Total Time:
40 minutes
Spicy summer tacos with a fresh and sweet mango salsa.
Ingredients:
  • 50g plain flour
  • 2.50 gm smoked paprika (pimenton)
  • 150g breadcrumbs
  • 500g flathead fillets, cut into 20 strips
  • Sunflower oil, to deep-fry
  • 10 mini flour tortillas
  • 1/4 iceberg lettuce, shredded
  • 200g sour cream
  • Hot sauce (such as Tabasco) or finely chopped long red chilli, to serve
  • 1 mango, chopped
  • 1 avocado, chopped
  • 1/2 red onion, finely chopped
  • 40.00 ml chopped coriander, plus extra leaves to serve
  • Juice of 1 lime, plus wedges to serve
Instructions:
  • Mix flour and spices in a bowl and season. Place egg in one bowl and breadcrumbs in another. Dip fish pieces in flour, then egg, and coat thoroughly in breadcrumbs. Refrigerate for 15 minutes.
  • Mix together the mango salsa ingredients, season to taste, and let it sit for flavors to meld.
  • Preheat the oven to 150°C. Heat oil in a large pan or deep-fryer to 190°C (test with a bread cube - it should turn golden in 30 seconds). Deep-fry fish in 4 batches for 1 minute or until golden and crispy. Drain on paper towels, then transfer to a baking tray and keep warm in the oven while frying the rest of the fish.
  • Wrap tortillas in foil and heat in the oven while preparing the last batch of fish.
  • Arrange a vibrant array on each tortilla: crisp lettuce, seasoned fish, flavorful mango salsa, dollops of creamy sour cream, a drizzle of hot sauce or sprinkle of chili, and an extra flourish of fragrant coriander. Accompany with zesty lime wedges for a burst of citrus freshness.

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