Serves 8
40 min
Fish Tacos with Mango Pico de Gallo and Napa Slaw
Recipe GLPR14161aa1287087
Crispy fried whitefish tacos served with a vibrant mango and tomato pico de gallo and a refreshing lime-dressed napa cabbage slaw. These authentic-style fish tacos deliver bright, fresh flavors with a satisfying crunch from the golden-brown battered fish.
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Ingredients
2 ripe mangos, peeled, pitted, and chopped into 1/4-inch cubes
1 large tomato, seeded and chopped into 1/4-inch cubes
1/2 cup finely chopped red onion
1/2 cup roughly chopped cilantro leaves
1/4 cup fresh lime juice
2 jalapeños, seeded and chopped finely
1 teaspoon dried red pepper flakes
4 cups thinly sliced napa cabbage
1/3 cup fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt for slaw
1/8 teaspoon freshly ground black pepper for slaw
3/4 cup all-purpose flour
2 teaspoons baking powder
1 cup cold seltzer water
9 cups canola oil for frying
1 pound firm, skinless whitefish fillets such as sea bass, cut crosswise into 1-inch-wide strips
1 teaspoon kosher salt for fish
1/2 teaspoon freshly ground black pepper for fish
8 warm corn tortillas (6-inch)
Directions
Prepare the mango pico de gallo by combining the chopped mangos, tomato, red onion, cilantro, lime juice, jalapeños, and red pepper flakes in a medium bowl. Stir well to combine all ingredients. Cover and refrigerate for at least 20 minutes before serving to allow the flavors to meld.
Make the napa cabbage slaw by placing the thinly sliced napa cabbage in a medium bowl. Add the lime juice, extra-virgin olive oil, kosher salt, and black pepper. Toss everything together until the cabbage is evenly coated and wilted. Set aside.
Prepare the batter by whisking together the all-purpose flour and baking powder in a medium bowl. Slowly whisk in the cold seltzer water until the mixture is smooth and free of lumps. Let the batter rest for 10 minutes.
Heat the canola oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Use an instant-read thermometer to monitor the temperature until it reaches 350°F. Line a plate with paper towels and set aside.
Season half of the whitefish strips with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. Working with one piece at a time, dip each seasoned fish strip into the batter, making sure it is evenly coated on all sides. Carefully add the battered fish to the hot oil in a single layer, working in batches to avoid overcrowding.
Fry the first batch of fish for 3 to 4 minutes, until the coating is golden brown and crispy. The internal temperature of the fish should reach a minimum of 145°F. Use a slotted spoon or frying spider to remove the fried fish and transfer it to the paper towel-lined plate to drain.
Repeat the seasoning, coating, and frying process with the remaining whitefish strips. After all the fish is fried, season the entire batch with the remaining 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
Warm the corn tortillas. Arrange the warm tortillas on a platter. Divide the napa cabbage slaw among the tortillas, placing a small portion on each one. Top each tortilla with 1 to 2 pieces of the crispy fried fish, then finish with a generous spoonful of the chilled mango pico de gallo. Serve immediately.
