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Fish tacos are a culinary treasure found predominantly along the coastlines of Mexico and California, celebrated for their fresh flavors and vibrant ingredients. This delectable dish has captured the hearts of food lovers far and wide, evolving from humble beginnings into a modern staple that graces menus across the globe. The crispy fish taco, in particular, showcases the perfect balance of textures and tastes: tender, flaky fish, a light and crispy coating, and a refreshing topping of mango salsa that adds a tropical twist.

Crispy Fish Tacos with Mango Salsa

Experience the flavors of the coast with these crispy fish tacos topped with a vibrant mango salsa. Perfectly fried fish, marinated in buttermilk for tenderness, is the star of this dish, complemented by a refreshing mix of mango, cilantro, and lime. Ideal for any occasion, from casual dinners to festive gatherings, these tacos not only offer a delightful crunch but also provide health benefits with omega-3 fatty acids and fresh ingredients. Enjoy this culinary journey today!
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Ingredients
  

For the Fish:

1 lb white fish fillets (such as cod or tilapia)

1 cup buttermilk

1 cup all-purpose flour

1/2 cup cornmeal

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon cayenne pepper (optional for heat)

Salt and pepper, to taste

Oil for frying

For the Mango Salsa:

1 ripe mango, diced

1/2 red onion, finely chopped

1 small jalapeño, seeded and minced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

Salt, to taste

For Assembling:

8 small corn tortillas

Lime wedges

Shredded cabbage, for garnish

Sliced avocado, for garnish

Instructions
 

Marinate the Fish: In a bowl, soak the fish fillets in buttermilk for at least 30 minutes. This will help tenderize the fish and enhance the flavor.

    Prepare the Dry Mixture: In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, cayenne pepper, salt, and pepper. Mix thoroughly to ensure an even blend of spices.

      Fry the Fish: Heat oil in a large skillet over medium-high heat. Remove the fish from the buttermilk, allowing the excess to drip off. Dredge each fillet in the flour mixture, pressing lightly to adhere. Carefully add the fillets to the hot oil, cooking for 3-4 minutes on each side or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain excess oil.

        Make the Mango Salsa: In a mixing bowl, combine the diced mango, red onion, jalapeño, cilantro, and lime juice. Season with salt to taste. Stir well and set aside to allow the flavors to meld.

          Warm the Tortillas: In a dry skillet, warm each corn tortilla over medium heat for about 30 seconds on each side until pliable.

            Assemble the Tacos: On each tortilla, place a generous portion of the crispy fish, followed by a handful of shredded cabbage, a spoonful of mango salsa, and slices of avocado.

              Serve: Serve the tacos immediately with lime wedges on the side for an extra zesty kick. Enjoy!

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4