Copycat Baja Fish Tacos with Mango Salsa

Allergens

Fish (Fish), Eggs, Gluten

Ingredients

• 1 pound white fish fillets (cod or tilapia)
• 1 cup all
• purpose flour
• 2 cups panko breadcrumbs
• 2 large eggs
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• Vegetable oil, for frying
• 8 small corn tortillas
• 2 cups shredded cabbage
• 2 limes, cut into wedges
• Fresh cilantro leaves, for garnish

Instructions

1. Cut the fish fillets into bite sized pieces and season with salt and pepper.
2. In three shallow dishes, prepare the breading stations: flour mixed with garlic powder, eggs beaten, and panko breadcrumbs seasoned with salt and pepper.
3. Dip each fish piece into the flour mixture, then the egg, and finally coat with the breadcrumbs. Set aside on a parchment lined plate.
4. In a deep frying pan or skillet, heat about 1 inch of vegetable oil to 350°F (175°C). Fry the fish pieces until golden brown and cooked through, 2 3 minutes per side. Remove from the oil and let drain on paper towels.
5. Warm the corn tortillas in a dry skillet or microwave for 20 seconds.
6. To assemble, place two fish pieces in each tortilla, top with shredded cabbage, and finish with a dollop of mango salsa. Garnish with lime wedges and fresh cilantro leaves.

Chef’s Insight

To add a spicy kick, serve these tacos with a side of fresh pico de gallo or jalapeño slices.

Notes

The mango salsa can be prepared ahead of time and stored in the refrigerator until needed.