The Ultimate Fish Tacos Recipe

If you’re looking to level up taco night, this crispy fish taco recipe brings all the flavor, texture, and color you crave. With golden-fried mahi mahi, tangy pink chile mayonnaise, and a refreshing mango-radish salsa, this dish hits the sweet spot between indulgent and fresh.

Whether you’re cooking for a crowd or treating yourself to something special, these tacos deliver serious restaurant-quality flavor without the price tag.

Why You’ll Love These Fish Tacos

These tacos go beyond the basics thanks to a few standout elements:

• Crispy Panko-Crusted Mahi Mahi: Light, flaky fish with a crunchy exterior

• Creamy Pink Chile Mayonnaise: Spicy, smoky, and ultra-satisfying

• Bright Mango-Radish Salsa: Adds a refreshing, fruity balance

• Customizable Assembly: Perfect for a build-your-own taco night

Ready to dive in? Let’s break it down step-by-step.

Ingredients

For the Fish:

• 2 pounds mahi mahi, cut into 1-ounce strips

• 2 cups all-purpose flour

• 3 eggs, lightly beaten with 4 tablespoons water

• 2 cups panko bread crumbs

• Kosher salt and freshly ground black pepper, to taste

• Vegetable oil, for frying

For the Toppings:

• ½ head savoy cabbage, finely shredded

• 1 bunch cilantro, leaves only

• 1 bunch chives, chopped

• 3 limes, cut into wedges

• Corn tortillas, lightly toasted

Pink Chile Mayonnaise

• 1 cup sour cream

• 1 cup mayonnaise

• 3 chipotles in adobo, plus 2 tablespoons of adobo sauce

• ½ lemon, juiced

• Salt and pepper, to taste

How to Make It

Blend chipotles into a smooth puree. Add the remaining ingredients and process until creamy and consistent. Refrigerate until ready to use.

Mango-Radish Salsa

• 2 limes, peeled and segmented

• 2 mangoes, diced

• 4–5 red radishes, diced

• 1 red onion, diced

• 1 tablespoon chili powder

• ½ bunch cilantro, chopped

• ¼ cup extra-virgin olive oil

• Salt and pepper, to taste

How to Make It

Segment the limes and squeeze the juice from the membranes. Mix with mango, radishes, onion, cilantro, and olive oil. Season to taste. For a smoother version, blend in a food processor.

Frying the Fish

1. Set up a breading station: One bowl with flour, one with the egg-water mix, and one with seasoned panko.

2. Dredge each piece of fish: First in flour, then egg, then panko.

3. Heat oil in a deep pot to 375°F (190°C).

4. Fry the fish in batches until golden brown, about 2–3 minutes. Drain on paper towels and season with salt. Keep warm.

Assemble the Tacos (Family Style)

Set up your table so everyone can build their own:

• A platter of crispy fish

• A bowl of pink chile mayo

• A dish of mango-radish salsa

• Fresh piles of shredded cabbage, cilantro, chopped chives, and lime wedges

• Toasted corn tortillas (use a gas burner or dry skillet to warm them up)

Pro tip: Let guests layer their tacos however they like for a fun, interactive meal.

Nutritional Highlights

While these tacos taste indulgent, they bring plenty of nutrition to the table:

• Mahi mahi is low in fat and high in lean protein

• Cabbage and radishes add fiber and antioxidants

• Mango is rich in vitamin C and A

• Cilantro may support detoxification and digestion

Want to make it lighter? Bake the fish strips instead of frying, or use Greek yogurt in place of sour cream in the mayo.

The Bottom Line

These ultimate fish tacos aren’t just about bold flavors they’re a perfect blend of crispy, creamy, fresh, and spicy. With vibrant toppings and a crowd-pleasing presentation, they’re a surefire way to make any meal feel like a celebration.

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