Bangin’ Baja Fish Tacos

Allergens

Fish (Fish), Gluten (Flour Tortillas), Dairy (Mayonnaise in Slaw)

Ingredients

• 1 lb white fish fillets (tilapia or cod)
• 1 cup all
• purpose flour
• 2 cups vegetable oil
• 8 small corn tortillas
• 1 mango, diced
• 1 jalapeño, finely chopped
• 1/4 red onion, finely chopped
• 1/4 cup cilantro, chopped
• 1 avocado, mashed
• 2 tbsp lime juice
• 1/4 head cabbage, shredded
• 1/2 cup mayonnaise
• 1 tsp chili powder
• Salt and pepper, to taste

Instructions

1. Preheat a deep frying pan with vegetable oil over medium heat.
2. Season the fish fillets with salt and pepper. Dredge in flour, shaking off excess.
3. Carefully lower the fish into the hot oil, cooking for 3 4 minutes per side until golden brown and crispy.
4. Transfer fried fish to a paper towel lined plate to drain excess oil.
5. In a bowl, combine mango, jalapeño, red onion, cilantro, and lime juice for the salsa.
6. For the avocado sauce, mix mashed avocado, lime juice, and salt in a bowl.
7. Prepare the slaw by tossing cabbage with mayonnaise, chili powder, salt, and pepper.
8. Assemble the tacos: fish, salsa, avocado sauce, and slaw.
9. Serve immediately and enjoy!

Chef’s Insight

For an extra kick, add a dash of hot sauce or chopped serrano chili to the mango salsa.

Notes

Adjust spiciness according to personal preference by using more or less jalapeño and chili powder.