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Cinco de Mayo Mango Sticky Fish Tacos Crispy

Delicious and crispy fish tacos topped with a sweet mango sticky sauce, perfect for celebrating Cinco de Mayo.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Tacos
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Fish
  • 1 lb white fish fillets such as cod or tilapia
  • 1 cup all-purpose flour for coating
  • 1 cup panko breadcrumbs for extra crispiness
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 large eggs beaten
  • 2 cups vegetable oil for frying
Mango Sauce
  • 1 ripe mango peeled and diced
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon soy sauce
  • 1 teaspoon ginger grated
Taco Assembly
  • 8 small corn tortillas warmed
  • 1 cup cabbage shredded
  • 1 avocado sliced
  • 1/4 cup cilantro chopped
  • 1 lime cut into wedges

Method
 

Prepare the Fish
  1. Season the fish fillets with salt and pepper.
  2. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
  3. Dredge each fish fillet in flour, dip in eggs, and coat with panko breadcrumbs.
Fry the Fish
  1. Heat vegetable oil in a frying pan over medium-high heat.
  2. Fry the breaded fish fillets for about 3-4 minutes on each side until golden and crispy.
  3. Remove and drain on paper towels.
Make the Mango Sauce
  1. In a mixing bowl, combine diced mango, lime juice, honey, soy sauce, and grated ginger.
  2. Mash slightly to create a chunky sauce.
Assemble the Tacos
  1. Place shredded cabbage on warmed corn tortillas.
  2. Add crispy fish fillets on top.
  3. Drizzle with mango sauce and top with avocado slices and cilantro.
  4. Serve with lime wedges on the side.

Notes

These tacos are best enjoyed fresh and can be customized with your favorite toppings.