Crispy Fish Tacos with Mango Salsa

local_grocery_store Ingredients

• 1 lb white fish fillets, cut into strips
• 1 cup panko breadcrumbs
• 2 eggs, beaten
• 8 flour tortillas
• 1 mango, diced
• 1/2 red onion, diced
• 1 jalapeno, seeded and diced
• 1 lime, juiced
• 1/4 cup chipotle mayo

restaurant_menu Method

1. 1.Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. 2.Dip each fish strip in the beaten eggs, then coat in the panko breadcrumbs. Place on the prepared baking sheet.
3. 3.Bake for 12-15 minutes, or until the fish is cooked through and the coating is crispy and golden brown.
4. 4.While the fish is baking, make the mango salsa. In a medium bowl, combine the diced mango, red onion, jalapeno, and lime juice.
5. 5.To assemble the tacos, warm the flour tortillas in the microwave or on a skillet. Place a few pieces of fish on each tortilla, then top with the mango salsa and a drizzle of chipotle mayo.

lightbulb_outline Tips

• chevron_rightYou can use any white fish for this recipe, such as cod, tilapia, or halibut.
• chevron_rightIf you don't have panko breadcrumbs, you can use regular breadcrumbs or cornmeal instead.
• chevron_rightIf you don't like spice, you can skip the jalapeno and use regular mayo instead of chipotle mayo.