Fish Tacos with Mango Pico de Gallo
These easy fish tacos on the griddle are an awesome summertime recipe to make on the flat top grill. Topped with some simple shredded cabbage, sliced avocado, and a refreshing mango pico de gallo, these fish street tacos are sure to be a hit!
Servings: 6 tacos
Calories: 513kcal
Ingredients
- about 1 pound of fresh fish cut into 4 square shaped pieces - We used halibut
- taco seasoning of your choice
- blackening seasoning of your choice
- Panko Japanese-style breadcrumbs crushed up to a slightly finer consistency
- yellow corn tortillas
- 1/4 of a green and/or purple cabbage finely shredded
- 1/2 avocado sliced
For the mango pico de gallo:
- 1 medium ripe mango diced
- 1 jalapeno seeded and diced
- 1/2 large tomato diced
- 1/4 medium onion diced
- juice of half a lime
- 1 tablespoon minced garlic
- handful of cilantro chopped
- salt and pepper to taste
Instructions
- About 3 hours before you plan to make the fish tacos, make the mango pico de gallo. Add all pico de gallo ingredients to a medium bowl, mix well to combine, and refrigerate for at least 3 hours.
- When you're ready to make the fish tacos, preheat griddle on low. While the griddle is heating up, lightly season both sides of each fish filet with taco seasoning and blackening seasoning of your choice. Then, set each fish filet in a shallow bowl filled with the Panko and gently toss/flip until all sides of the fish are lightly coated.
- When the griddle is hot, add enough oil to the surface in one area to shallow fry the filets. Carefully place the Panko dipped fish filets in the hot oil and fry on the first side until golden brown and crispy. Then flip to the second side and continue to cook.
- When fish is cooked through, remove it from the griddle and allow it to rest for a few minutes. While the fish is resting, warm the corn tortillas on the griddle until they're pliable.
- Cut the fried fish into thin strips, and add to the warm tortillas. Top the fish with avocado slices, fresh shredded cabbage, and mango pico de gallo. Enjoy!
Video
Notes
- Don't pat the fish filets dry. You want a little moisture on your fish for the seasoning and Panko to stick to.
Nutrition
Serving: 1g | Calories: 513kcal | Carbohydrates: 55g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 103mg | Sodium: 674mg | Fiber: 8g | Sugar: 29g