Crisped Fish Tacos with Pickled Sour Mango Slaw
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 tacos & burritos ready in about 35 minutes pairs all-purpose flour, cornstarch, cold water 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
Instructions
- 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.
- 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.
- Step 3: Fry the fish strips in batches for 3-4 minutes until golden and crisp, turning once. Drain on paper towels.
- 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.
- Step 5: Warm 8 corn tortillas on a dry skillet for 30 seconds per side.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crisped Fish Tacos with Pickled Sour Mango Slaw take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisped Fish Tacos with Pickled Sour Mango Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Crisped Fish Tacos with Pickled Sour Mango Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisped Fish Tacos with Pickled Sour Mango Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crisped Fish Tacos with Pickled Sour Mango Slaw?
Mexican tacos & burritos like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
