I love making fish tacos, especially during these sweltering summer days and nights. The crunch of the deep-fried fish and the sweet coolness of the mango salsa and coleslaw satisfied my craving for something refreshing with layered flavors.
The Basics
- Flour tortillas
- Fresh white fish – I used catfish, but you can also use whiting or pollack.
- Flour
- Oil for deep frying
- Ripe mango – peeled and diced
- Fresh cilantro – roughly chopped, and stems removed
- 1 small onion – diced
- 1 tomato – diced
- Lime juice
- Salt
- Cabbage – Shredded
- Mayo
- Vinegar
The Rundown
Combine mango, onion, tomatoes, cilantro, a squeeze of lime juice, and a few shakes of salt in an bowl. Chill in the refrigerator until it’s time to eat.
Combine cabbage, 1 tbsp of mayo, 1 tsp of sugar and 1 tbsp of vinegar in another bowl. Adjust mayo, sugar or vinegar to taste. Chill in the refrigerator until it’s time to eat.
Cut fish into 1-2 inch nuggets. Lightly coat with flour and deep fry. Make sure oil is approx. 350 degrees so the the fish browns and crisps. Set aside and let cool on a paper towel.
Warm tortilla in a frying pan for about 10 seconds on each side. Layer coleslaw, mango salsa and catfish on tortilla. Fold and enjoy!
Tags: recipe, seafood, simple, vegetables
