Tailgate Game Day Dinner – Baja Fish Tacos with Mango Salsa and Spicy Slaw

Allergens

Fish (Fish), Wheat (Gluten in some tortillas), Dairy (Optional Mayonnaise)

Ingredients

• 1 lb white fish fillets (cod, tilapia, or haddock) 2 cups all
• purpose flour 1 cup cornstarch 1 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tsp cayenne pepper (optional) Salt and pepper, to taste 3 cups vegetable oil, for frying 12 small corn or flour tortillas 1 batch Mango Salsa (see recipe below) 1 batch Spicy Slaw (see recipe below) Fresh cilantro leaves, for garnish Lime wedges, for serving Mango Salsa: 2 ripe mangoes, diced 1 small red onion, finely chopped 1 jalapeño pepper, seeds removed and minced (optional) 1/4 cup fresh cilantro, chopped Juice of 1 lime Salt, to taste Spicy Slaw: 2 cups shredded cabbage (green or purple) 1 cup shredded carrots 1/4 cup mayonnaise 2 tbsp apple cider vinegar 1 tsp sugar 1/2 tsp celery seeds Salt and pepper, to taste 1/4
• 1/2 tsp cayenne pepper (optional)

Instructions

1. Prepare the Mango Salsa by combining all ingredients in a medium bowl. Mix well and set aside.
2. Prepare the Spicy Slaw by whisking together mayonnaise, apple cider vinegar, sugar, celery seeds, salt, pepper, and cayenne pepper (if using) in a large bowl. Add shredded cabbage and carrots toss to coat evenly. Set aside.
3. Cut the fish fillets into 1 inch thick strips. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Mix well to combine.
4. Heat vegetable oil in a deep frying pan or skillet to 350°F. Working in batches, dredge fish strips in the flour mixture, shaking off excess flour. Carefully lower them into the hot oil and cook for 2 3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
5. Warm tortillas on a grill or stovetop, about 10 seconds per side. Assemble tacos by placing two fish strips in each tortilla, topping with Mango Salsa, Spicy Slaw, and fresh cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The key to perfect Baja Fish Tacos is a light, crispy batter that gives way to tender, flaky fish. Don't overcrowd the pan when frying; cook in batches to maintain oil temperature and ensure even cooking.

Notes

For a more authentic experience, serve these tacos with a cold cerveza or a spicy margarita.