Crisped Fish Tacos with Pickled Sour Mango Slaw

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Lightly fried white fish tucked into warm tortillas with a tangy, pickled sour mango slaw for a refreshing twist on classic fish tacos. This Mexican-inspired taco and burrito recipe, ready in about 35 minutes, pairs white fish fillets (cod or tilapia), all-purpose flour, cornstarch for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 3-inch strips white fish fillets (cod or tilapia)
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 3/4 cup cold water
• 1 tsp salt
• for frying, about 2 cups vegetable oil
• 1 large, julienned ripe mango
• 1/4 cup white vinegar
• 1 tbsp sugar
• 1 cup shredded red cabbage
• 1 medium, shredded carrot
• 1/4 cup chopped cilantro leaves
• 8 small corn tortillas
• for serving lime wedges

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp salt, and 3/4 cup cold water until smooth to create a light batter.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F for frying. Dip 1 lb white fish strips into the batter, allowing excess to drip off.
3. Step 3: Fry the fish strips in batches for 3-4 minutes until golden and crisp, turning once. Drain on paper towels.
4. Step 4: Meanwhile, combine 1/4 cup white vinegar, 1 tbsp sugar, 1 cup shredded red cabbage, 1 medium shredded carrot, and 1 large julienned ripe mango in a bowl. Toss well and let the slaw marinate for 10 minutes.
5. Step 5: Warm 8 corn tortillas on a dry skillet for 30 seconds per side.
6. Step 6: Assemble tacos by placing fried fish in tortillas and topping with 1/4 cup chopped cilantro and the sour mango slaw. Serve with lime wedges for squeezing.