Crispy Fish Tacos with Mango Salsa
These Crispy Fish Tacos with Mango Salsa are seriously the BEST! They are spicy and sweet, with perfectly baked and crispy white fish. So, I actually used to think I didn’t like fish tacos – literally wouldn’t touch them until about a year ago. Now I absolutely love them, especially these homemade ones. These will definitely be on repeat over here all Spring and Summer!
These crispy fish tacos are made with fresh ingredients like white fish and mango, and are dairy-free and made in less than 20 minutes! They also can be made paleo/gluten-free by using almond flour or gluten-free breadcrumbs.
What You’ll Need:
These Crispy Fish Tacos with Mango Salsa come together in less than 20 minutes with only a few ingredients!
Ingredients:
- For the fish:
- bread crumbs
- egg
- harissa seasoning
- For the mango salsa:
- mango
- jalepeno
- cilantro
- lime
- For serving:
- tortillas, of choice
- purple cabbage
- avocado
- additional lime and cilantro, optional
* Possible substitutes listed below. NOTE: I have not personally tried any of these substitutes for this recipe, however I believe they could work.
- almond flour could be used in place of breadcrumbs for the fish breading
How To Make:
These tacos come together in a few simple steps and less than 20 minutes! First, cut the fish into ~2 inch pieces, then bread each one individually (first dip in the egg, then in the breading mixture). Then, add to a lined baking sheet (I recommend a silicone baking sheet like this set for $13 on Amazon), and pop in the oven for 8-10 minutes. While the fish is baking, mix together all ingredients for the mango salsa. Then, all you have to do is assemble the tacos & enjoy!
Additional Recipes You’ll Love
If you like this recipe, you may also love: Coconut Chicken Fingers (Paleo), Tempeh Taco Salad Bowl (Vegan), One Pot Taco Pasta , Mexican Quinoa Stuffed Peppers (Vegan/Vegetarian).
Crispy Fish Tacos with Mango Salsa
Ingredients
Crispy Fish:
- 4 fillets of white fish I used haddock
- 2 eggs whisked
- 1/2 cup breadcrumbs or almond flour
- 2-3 tbsp harissa seasoning spice
Mango Salsa:
- 1 mango diced
- 1-2 jalepenos diced
- 2 tbsp cilantro chopped
- Juice of 1 lime
For Serving:
- Tortillas of choice
- 1 cup purple cabbage sliced
- 1-2 avocados
- Optional: chipotle mayo
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- Cut fish into ~2 inch pieces. Dip each one individually in whisked egg, then in breading (breadcrumbs mixed with harissa seasoning). Place on lined baking sheet.
- Bake for 8-10 minutes (as low as 5 minutes depending on thickness of fish), or until internal temperature reaches 145 degrees F.
- While fish is baking, mix together all ingredients for mango salsa.
- Assemble tacos and enjoy!
