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Baja Fish Tacos

Baja Fish Tacos with Mango Salsa for a Tropical Delight

Enjoy these Baja Fish Tacos with Mango Salsa, a tropical twist on traditional tacos, perfect for seafood lovers.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fish
  • 1.5 lbs Firm White Fish Fillets Choose cod or tilapia for a tender, flaky texture.
  • 1 cup All-Purpose Flour Opt for gluten-free flour if needed.
  • 1 tsp Chili Powder Essential for seasoning.
  • 1 tsp Cumin Offers a distinct aromatic quality.
  • 0.5 tsp Garlic Powder Fresh garlic can be substituted.
  • 0.5 tsp Onion Powder Adds balance to flavors.
  • 0.5 tsp Salt Adjust to suit taste.
  • 0.25 tsp Black Pepper Use freshly ground for best flavor.
  • 1 cup Cold Beer or Sparkling Water For light and airy batter.
For the Salsa
  • 2 Ripe Mangoes Choose sweet, ripe mangoes.
  • 0.5 Red Onion Provides crunch and sharpness.
  • 0.25 cup Fresh Cilantro Can substitute with parsley.
  • 1 Jalapeño Minced; adjust according to spice tolerance.
  • 1 Lime Juice Brightens the salsa.
For the Tacos
  • 8-10 Corn Tortillas Soft corn tortillas work best.
  • Vegetable Oil For frying, can use canola or sunflower oil.

Equipment

  • Deep pot or heavy skillet
  • mixing bowls
  • Slotted spoon
  • thermometer
  • Wire rack
  • Skillet

Method
 

Step‑by‑Step Instructions
  1. Prepare the Mango Salsa: In a medium bowl, combine diced ripe mangoes, finely chopped red onion, fresh cilantro, minced jalapeño, and lime juice. Add salt and mix gently.
  2. Make the Fish Batter: In a large bowl, whisk together flour, chili powder, cumin, garlic powder, onion powder, salt, and black pepper. Gradually pour in cold beer or sparkling water and stir until smooth.
  3. Heat the Oil: Heat vegetable oil in a deep pot to 350°F (175°C), maintaining this temperature for frying.
  4. Fry the Fish: Dip fish fillets into the batter, allowing excess to drip off. Fry in batches for 3-4 minutes on each side until golden brown.
  5. Warm the Tortillas: Warm corn tortillas in a dry skillet over medium heat for about 30 seconds on each side.
  6. Assemble the Tacos: Place fried fish on warm tortillas, top with mango salsa, and add optional toppings like avocado or lime wedges.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 400mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Store crispy fish and salsa separately for leftovers to maintain freshness.

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