Fish Tacos with Mango Salsa

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Hayley Bisofsky Pope
Cornwall dweller, lifestyle blogger and founder of The Little Naturalists Club
20 June 2023

Here we share our all-time favourite fish taco recipe. This is a great way to get your family eating more fresh fish, plus it's also packed full of nutritious veggies.
The perfect early summer supper that is light, fresh and dazzlingly colourful.

Ingredients for the mango salsa:

1 ripe mango, finely chopped 

1 lime, zested and juiced

8 medium sized tomatoes, deseeded and finely chopped

4 inch stick of cucumber, finely chopped

2 whole red onion, finely chopped 

Chilli flakes (to taste) 

A large pinch of sea salt 

50ml of apple cider vinegar 50ml

Fresh coriander, you can use a whole spring if your family loves the stuff, less if you’re not a number one fan

Method for the salsa:

Finely chop all of the ingredients, mix together in a bowl and set aside. Top tip: tomatoes always taste better when they’re at room temperature, so if you’ve just taken all the ingredients out of the fridge, make sure you give it enough time to warm up to room temp before serving. 

Ingredients for the fish tacos:

200g of meaty white fish, such as cod, rock salmon, or, if you wish to elevate this dish even further, monkfish 

1 egg 

30ml milk 

70g panko bread crumbs

150g plain flour

1 packet of Mexican spice mix



Tortilla wraps 

Your favourite veggies and fillings

Approx. 500ml of frying oil (you need to cover the base of your pan and come up the side by an inch)

Method for the fish tacos:

  1. Chop the fish into bitesize chunks.
  2. Prepare 3 bowls. In the first bowl place the flour with a pinch of salt and pepper, combine, then set aside. In the second bowl add the egg and the milk, combine and set aside. In the third bowl add the Panko bread crumbs and the Mexican spice mix, combine and set aside.
  3. Take a chunk of fish and drop it into bowl 1 (the flour bowl), making sure all sides are lightly covered. Then drag it through the egg mixture in bowl 2, again, making sure that all sides are completely covered. Then move it onto bowl 3 and ensure that the entire chunk of fish is covered in Panko bread crumbs. Place this on a plate ready to fry. Repeat will all your fish chunks until all pieces are coated.
  4. Once all of the fish is ready, place them into a pan of hot oil. Fry for a minute or two on each side until completely golden on all sides. Once cooked, remove from the oil and place onto some kitchen roll.
  5. Take a warm tortilla wrap and fill with your chosen toppings. A few tasty suggestions are: salad, rice, mixed beans, coleslaw, refried beans, guacamole, sour cream or sliced avocado, but the choice is completely yours.
  6. Add around 3 to 4 chunks of cooked fish to each tortilla and top with a healthy dose of mango salsa.
  7. Serve outside in the garden for a summery al fresco supper, alongside a cool, refreshing drink.