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Fish Tacos with Mango and Chili Salsa - photo 1
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Fish Tacos with Mango and Chili Salsa

Latin American cuisine Fish dishes Lunches 60 min Medium 6 wyświetleń ~86.19 PLN - (0)
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Description

Fish Tacos, or tacos with fish, are an absolute classic of Mexican cuisine, originating from the sunny Baja California peninsula. This dish is the essence of freshness and flavor contrasts. Imagine crispy, golden pieces of white fish (e.g., cod), wrapped in a light beer batter, perfectly contrasting with a soft, warm corn tortilla. However, the heart of this dish is the salsa: juicy, sweet mango combines with spicy chili pepper, crunchy red onion, and aromatic, fresh cilantro. The whole is drizzled with lime juice, which adds refreshing acidity and brings all the flavors together into one unforgettable whole. Tacos are served with toppings such as shredded red cabbage for extra crunch and creamy avocado. This dish not only tastes exquisite but also looks spectacular on the plate thanks to a riot of colors – perfect for summer gatherings with friends.

Składniki (17)

Servings:
4
  • Cod fillet 500 g
  • Wheat flour type 450 150 g
  • Cornstarch 50 g
  • Light lager beer 250 ml
  • Mango 1 szt.
  • Red onion 0.5 szt.
  • Jalapeño pepper 20 g
  • Fresh cilantro 30 g
  • Lime 2.4 szt.
  • Corn tortillas 12 szt.
  • Rapeseed oil for frying 500 g
  • Baking powder 5 g
  • 🌿 Przyprawy
  • Salt 7 g
  • Papryka słodka wędzona 1.5 łyżeczki
  • ground cumin 0.4 łyżeczek
  • ✨ Opcjonalne
  • Red cabbage 150 g
  • Avocado 0.8 szt.
💰 Szacowany koszt dania: ~86.19 PLN (21.55 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Mango Salsa

1

Start by preparing the salsa so the flavors have time to meld. Peel the mango. The easiest way to do this is by cutting off two flat "cheeks" along the pit, then scoring the flesh in a grid (without cutting through the skin) and turning it inside out. Cut the cubes of flesh away from the skin. Peel and chop the remaining flesh around the pit as well. Try to get cubes about 1 cm on each side. Transfer the chopped mango to a medium-sized bowl.

Ingredients: Mango
Use a sharp knife and a stable cutting board. Ripe mango is slippery, so be careful. If the mango is very juicy, you can cut it over a bowl to avoid losing any precious juice.
2

Now, take care of the remaining vegetables. Peel the red onion and chop it into very small cubes (known as brunoise). Cut the jalapeño pepper in half lengthwise, and if you want a milder salsa, remove the seeds and white membranes using a small spoon. Then, chop it into very small cubes as well. Finely chop the fresh cilantro (both the leaves and the tender stems). Add all the chopped ingredients to the bowl with the mango.

Ingredients: Red onion, Jalapeño pepper, Fresh cilantro
When cutting chili peppers, avoid touching your eyes and face. You can use disposable gloves. The finer you chop the ingredients, the better the flavors will combine.
3

Season the salsa. Squeeze the juice of two limes into the bowl with the ingredients. Add about half a teaspoon of salt (2 pinches). Gently but thoroughly mix everything with a spoon, trying not to mash the mango cubes. Taste and adjust with more salt or lime juice if needed. Set the salsa aside in the fridge for at least 15-20 minutes to let the flavors meld.

Ingredients: Lime, Salt
Use a citrus juicer to extract as much juice as possible. Letting the salsa sit is key - at first, it may seem too sour or salty, but over time the flavors will balance out.

Dough for Fish and Frying

4

Prepare the fish. Pat the cod fillet dry with paper towels - this is very important for the batter to adhere well. Cut the fish into strips about 2-3 cm thick and 5-7 cm long. Sprinkle the pieces of fish with a little salt.

Ingredients: Cod fillet, Salt
Thoroughly drying the fish prevents hot oil from splattering and ensures a crispy coating. The pieces should be of similar size to fry evenly.
5

In a large bowl, prepare the dry ingredients for the dough. Add the wheat flour, corn starch, baking powder, smoked paprika, cumin, and a generous pinch of salt (about 5g). Mix everything thoroughly with a whisk to evenly distribute the ingredients.

Ingredients: Wheat flour type 450, Cornstarch, Baking powder, Papryka słodka wędzona, ground cumin, Salt
Use a large bowl to have enough space for mixing. Properly mixing the dry ingredients ensures that each piece of fish will be evenly seasoned.
6

Now add the wet ingredient. Slowly, in a thin stream, pour very cold beer into the bowl with the dry ingredients while continuously whisking. Mix only until the ingredients are combined into a uniform batter with the consistency of thick pancake batter. Do not mix for too long; a few lumps are acceptable.

Ingredients: Light lager beer
Use very cold beer, straight from the fridge. The temperature difference between the cold batter and hot oil will create a super crispy coating. Mixing for too long activates the gluten in the flour, which will make the coating tough and chewy instead of light and crispy.
7

In a wide pot or deep skillet, heat the oil. There should be enough oil for the pieces of fish to swim freely in it (about 3-4 cm deep). The oil is ready when it reaches a temperature of 180°C. If you don't have a thermometer, drop in a small piece of bread or a drop of batter - if it starts to sizzle immediately and quickly browns, the oil is ready.

Ingredients: Rapeseed oil for frying
The best option is a pot with a thick bottom that distributes heat evenly. Be careful not to overheat the oil - it will start to smoke, and the coating will burn on the outside before the fish cooks through. Too low a temperature will cause the batter to absorb too much fat.
8

Dip each piece of fish into the prepared batter, making sure it is completely coated. Allow the excess batter to drip back into the bowl. Carefully place the fish in batches into the heated oil. Fry for about 3-4 minutes, until the coating becomes golden brown and crispy. Halfway through frying, gently turn the pieces to the other side. Remove the fried fish with a slotted spoon and place it on a plate lined with paper towels to drain excess fat.

Do not overcrowd the pot - fry the fish in 2-3 batches. Too much fish at once will lower the oil temperature and the coating will not be crispy. Use kitchen tongs or a slotted spoon to place and remove the fish to avoid burns.

Preparation of Toppings and Assembling Tacos

9

Heat the tortillas. You can do this in a dry, well-heated skillet (about 30 seconds on each side, until light brown spots appear and the tortilla becomes soft and pliable) or wrap them in a damp paper towel and heat in the microwave for 30-40 seconds.

Ingredients: Corn tortillas
A warm tortilla is key - a cold one will break when folding. Keep the heated tortillas under a clean kitchen towel to prevent them from drying out and cooling down before you fold all the tacos.
10

If you are using optional toppings, prepare them now. Finely shred the red cabbage using a knife or mandoline. Cut the avocado in half, remove the pit, scoop out the flesh with a spoon, and slice it.

Ingredients: Red cabbage, Avocado
Finely shredded cabbage will be tastier and easier to eat. To prevent the avocado from browning, you can drizzle it with a little lime juice.
11

Time to assemble! On each warm tortilla, place a portion of shredded red cabbage (if using), then 2-3 pieces of crispy fish. Generously top with mango salsa. If desired, add a few slices of avocado. Serve immediately with extra lime wedges for squeezing.

Ingredients: Lime, Red cabbage, Avocado, Corn tortillas
Tacos taste best right after preparation, when the fish is still warm and crispy. Encourage guests to assemble their own tacos - prepare all the ingredients in separate bowls, it's a lot of fun.

Fun Fact

💡

Fish Tacos (Tacos de Pescado) gained popularity in the 1950s and 1960s in coastal towns of Baja California in Mexico, such as Ensenada and San Felipe. It is believed that the inspiration for this dish came from Japanese fishermen who settled in the region and introduced the technique of frying fish and seafood in a light batter, similar to tempura.

Best for

Letnie przyjęcie w ogrodzie Kolacja w stylu meksykańskim Luźne spotkanie z przyjaciółmi Szybki i efektowny obiad

Tips

🍽️ Serving

Serve the tacos immediately after assembling to maintain the crispiness of the fish. Place bowls of extra salsa, lime wedges, and optionally a sour cream or yogurt-based sauce with chipotle mayonnaise for a creamy and smoky touch alongside. They pair perfectly with a light Mexican beer or a refreshing margarita.

🥡 Storage

It's best to eat everything right away. However, if you have leftover ingredients, store them separately in the fridge in airtight containers. Salsa can be stored for up to 2 days. The fried fish can be reheated in an oven preheated to 200°C or in an air fryer for a few minutes to regain its crispiness - avoid the microwave, which will make the coating soggy.

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