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Crispy Fish Tacos with Mango Salsa & Avocado Salsa Verde
Recipe

22 INGREDIENTS • 19 STEPS • 50MINS

Crispy Fish Tacos with Mango Salsa & Avocado Salsa Verde

4.5
4 ratings
If you plan to serve these at an upcoming Cinco de Mayo extravaganza or fabulous spring/summer dinner party (do it), you can make the mango salsa, salsa verde and cabbage slaw in advance, and then just bread the fish and pop in the oven 10 minutes before serving.
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
If you plan to serve these at an upcoming Cinco de Mayo extravaganza or fabulous spring/summer dinner party (do it), you can make the mango salsa, salsa verde and cabbage slaw in advance, and then just bread the fish and pop in the oven 10 minutes before serving.
50MINS
Total Time
$5.18
Cost Per Serving
Ingredients
Servings
4
US / Metric
Whole Wheat Panko Breadcrumbs
1 1/4 cups
Whole Wheat Panko Breadcrumbs
Olive Oil
2 Tbsp
Salt
1/2 tsp
Tilapia Fillet
1 lb
Tilapia Fillet
Egg
3
Eggs, separated
use whites only
Green Cabbage
3 cups
Green Cabbage, thinly sliced
Radish
1 bunch
Radish, julienned
4 radishes per 4 servings
Lime
3
Limes, juiced
divided
Extra-Virgin Olive Oil
1 Tbsp
Extra-Virgin Olive Oil
Salt
to taste
Mango Salsa
Mango
1
Mango, diced
Red Onion
1/2 cup
Red Onion, finely chopped
Fresh Cilantro
2 Tbsp
Fresh Cilantro, chopped
Salt
1 pinch
Avocado Salsa Verde
Avocado
1
Avocado, diced, ripe
Garlic
2 cloves
Garlic, peeled
Jalapeño Pepper
1
Nutrition Per Serving
VIEW ALL
Calories
755
Fat
27.2 g
Protein
47.1 g
Carbs
88.5 g
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Crispy Fish Tacos with Mango Salsa & Avocado Salsa Verde
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Domesticate Me
Serena makes cooking and entertaining accessible and fun, regardless of your kitchen setup/culinary experience.
http://domesticate-me.com
Cooking InstructionsHide images
step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment and set aside.
step 2
Start by preparing the mango salsa. In a medium bowl, combine Mango (1), Red Onion (1/2 cup), Fresh Cilantro (2 Tbsp), Lime (1). Let sit at room temperature for 30 minutes.
step 2 Start by preparing the mango salsa. In a medium bowl, combine Mango (1), Red Onion (1/2 cup), Fresh Cilantro (2 Tbsp), Lime (1). Let sit at room temperature for 30 minutes.
step 3
For the Avocado Salsa Verde, remove the husks from the Tomatillos (8 oz) and wash them to remove the sticky film on their skins.
step 3 For the Avocado Salsa Verde, remove the husks from the Tomatillos (8 oz) and wash them to remove the sticky film on their skins.
step 4
Coarsely chop the tomatillos.
step 4 Coarsely chop the tomatillos.
step 5
Add the tomatillos, Avocado (1), Garlic (2 cloves), Jalapeño Pepper (1) along with the Fresh Cilantro (1/4 cup) into a food processor. Juice one Lime (1) into the food processor, add a pinch of Salt (1 pinch) and Extra-Virgin Olive Oil (1 Tbsp).
step 5 Add the tomatillos, Avocado (1), Garlic (2 cloves), Jalapeño Pepper (1) along with the Fresh Cilantro (1/4 cup) into a food processor. Juice one Lime (1) into the food processor, add a pinch of Salt (1 pinch) and Extra-Virgin Olive Oil (1 Tbsp).
step 6
Process until you have a coarse purée. Pour into a bowl and season with a little more salt if necessary. Press a layer of plastic wrap onto the surface of the salsa verde and set aside until ready to use.
step 6 Process until you have a coarse purée. Pour into a bowl and season with a little more salt if necessary. Press a layer of plastic wrap onto the surface of the salsa verde and set aside until ready to use.
step 7
In a small bowl, combine the Whole Wheat Panko Breadcrumbs (1 1/4 cups), Chipotle Chili Powder (1 tsp), Smoked Paprika (3/4 tsp) and Salt (1/2 tsp).
step 8
Heat Olive Oil (2 Tbsp) in a large non-stick pan. When hot, add the bread crumb mixture.
step 9
Toast the breadcrumbs, stirring regularly, for 2-3 minutes until they literally smell like toast-careful not to burn them, and remove them from the heat. Set aside.
step 9 Toast the breadcrumbs, stirring regularly, for 2-3 minutes until they literally smell like toast-careful not to burn them, and remove them from the heat. Set aside.
step 10
Pat the Tilapia Fillet (1 lb) and slice them into sticks about 1-inch by 3-inches thick.
step 10 Pat the Tilapia Fillet (1 lb) and slice them into sticks about 1-inch by 3-inches thick.
step 11
In a shallow bowl, beat the Eggs (3) whites until slightly foamy.
step 12
Create an assembly line for breading: fish, egg whites, seasoned breadcrumbs, and the prepared baking sheet.
step 12 Create an assembly line for breading: fish, egg whites, seasoned breadcrumbs, and the prepared baking sheet.
step 13
Dip each piece of fish into the egg whites.
step 13 Dip each piece of fish into the egg whites.
step 14
Shake off any excess, then coat it in the seasoned breadcrumbs, pressing gently to help them adhere.
step 14 Shake off any excess, then coat it in the seasoned breadcrumbs, pressing gently to help them adhere.
step 15
Place each piece of breaded fish on the baking sheet about an inch apart. Transfer the breaded fish to the oven and bake for 10 minutes until the fish is opaque throughout.
step 15 Place each piece of breaded fish on the baking sheet about an inch apart. Transfer the breaded fish to the oven and bake for 10 minutes until the fish is opaque throughout.
step 16
While the fish is cooking, combine the Green Cabbage (3 cups), Radish (1 bunch), juice of one Lime (1) and Salt (to taste).
step 16 While the fish is cooking, combine the Green Cabbage (3 cups), Radish (1 bunch), juice of one Lime (1) and Salt (to taste).
step 17
Last, but not least, warm the 6-Inch Flour Tortillas (8). I like to do this by placing the tortillas on the eye of the burner for about 10 seconds on each side until they get slightly charred. Use tongs.
step 17 Last, but not least, warm the 6-Inch Flour Tortillas (8). I like to do this by placing the tortillas on the eye of the burner for about 10 seconds on each side until they get slightly charred. Use tongs.
step 18
To assemble your tacos, spread a generous amount of salsa verde on the warmed tortillas and add a couple pieces of fish to each taco.
step 18 To assemble your tacos, spread a generous amount of salsa verde on the warmed tortillas and add a couple pieces of fish to each taco.
step 19
Top with the cabbage slaw and mango salsa. Serve immediately.
step 19 Top with the cabbage slaw and mango salsa. Serve immediately.
Tags
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Dairy-Free
Lunch
Caribbean
Cinco de Mayo
Shellfish-Free
Mexican
Summer
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