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Crispy Baja Fish Tacos with Spicy Mango Habanero Pico

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These crispy Baja fish tacos feature a light, crunchy battered fish paired with a bold and spicy mango habanero pico, creating a perfect balance of heat and sweetness for a flavorful taco experience.

Ingredients

Scale
  • 1 lb firm white fish fillets (cod, halibut, or tilapia), cut into 3-inch strips
  • 1 cup all-purpose flour
  • 1/2 cup cold beer or sparkling water
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil for frying (canola or sunflower oil)
  • 1 ripe mango, peeled and diced
  • 1 habanero pepper, seeded and finely chopped
  • 1 small red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste
  • 8 small corn tortillas, warmed
  • 1 cup shredded green cabbage
  • 1/2 cup sour cream or Mexican crema
  • Optional: lime wedges for serving

Instructions

  1. In a large mixing bowl, combine flour, baking powder, salt, and black pepper. Gradually whisk in cold beer or sparkling water until batter is smooth and thick enough to coat the back of a spoon. Refrigerate for 10 minutes.
  2. Mix diced mango, chopped habanero, red onion, cilantro, lime juice, and salt in a bowl. Refrigerate until ready to serve.
  3. Heat vegetable oil in a deep frying pan to 350°F (175°C).
  4. Pat fish strips dry, dredge lightly in flour, then dip into batter, letting excess drip off. Fry in batches for 3-4 minutes, turning once, until golden and crispy.
  5. Remove fish with a slotted spoon and drain on paper towels or wire rack. Keep warm in a low oven if needed.
  6. Warm corn tortillas in a dry skillet or oven until pliable.
  7. Assemble tacos by layering cabbage, crispy fish, mango habanero pico, and sour cream on each tortilla. Add lime juice if desired.

Notes

Use Pacifico beer for authentic flavor or sparkling water for alcohol-free batter. Avoid overcrowding the pan to maintain oil temperature and crispiness. Dry fish well before battering. Wear gloves when handling habanero peppers. The pico can be made up to 3 days ahead and stored refrigerated. For gluten-free, substitute flour with gluten-free blend or rice flour. For vegan, use tofu or cauliflower and chickpea flour with sparkling water.

Nutrition

Keywords: Baja fish tacos, crispy fish tacos, mango habanero pico, spicy fish tacos, easy fish tacos, Mexican tacos, fried fish, summer tacos

Find it online: https://snappyspoon.com/crispy-baja-fish-tacos-recipe-easy-spicy-mango-habanero-pico-guide/