Fish Tacos with Southern Mango Boom
Mangos are already tasty around here and pretty easy to pick out the good ones. They didn't seem to skip a beat from last season rolling into this one. Keep reading. Don't do too much frying around here because of cleanup, but when it happens, I dig tempura-style batter twisted with a twist. I included the shrimp only because I had like six extra. Anyways, let's roll.
Mangos are already tasty around here and pretty easy to pick out the good ones. They didn't seem to skip a beat from last season rolling into this one. Keep reading. Don't do too much frying around here because of cleanup, but when it happens, I dig tempura-style batter twisted with a twist. I included the shrimp only because I had like six extra. Anyways, let's roll.
- 1 tsp salt
- 1/2 cup cornstarch
- 1/2 cup white flour
- 1 tbsp hot sauce
- 1/4 tsp salt (to taste)
- 1 pound swai ((or your favorite fish))
- â½ pound shrimp (peeled deviened)
- â½ tbsp cottonmouth
- 6 oz mango (='s 1 ripe cut into about â½ inch cubes)
- 1 oz red bell peppe r (cut into small squares)
- 1 oz yellow bell pepper ( cut into small squares)
- 1 oz jalapeno (='s 1/2 jalap diced)
- 1 oz red onion (diced)
- 1 tbsp cilantro (chopped )
- 1 cup water (cold fizzy water, or beer)
- 2 oz egg (='s 1 egg)
- 1 tbsp cottonmouth
- â¼ cup blue cheese dressing
- â½ tbsp red pepper flakes
- 12 oz corn tortillas (1 bag)
- 48 ounces peanut oil
- Carbohydrate 161.023410568627 g
- Cholesterol 392.50025 mg
- Fat 712.875805874892 g
- Fiber 13.2587160158291 g
- Protein 69.6995109930592 g
- Saturated Fat 120.94552294823 g
- Serving Size 1 1 Serving (1602g)
- Sodium 2755.38405 mg
- Sugar 147.764694552798 g
- Trans Fat 44.3401881766614 g
- Calories 7206 calories
Step-by-step
- Combine 1 tsp salt, 1/2 cup cornstarch, 1/2 cup white flour, 1 tbsp hot sauce, and 1/4 tsp salt in a bowl.
- Add 1 pound swai (or your favorite fish), 1/2 pound shrimp (peeled and deveined), 1/2 tbsp cottonmouth, 1 egg, and 1 cup cold fizzy water (or beer) to the bowl and mix well.
- Cut 6 oz mango into 1/2 inch cubes, 1 oz red bell pepper into small squares, 1 oz yellow bell pepper into small squares, 1/2 jalapeno into small dice, and 1 oz red onion into dice.
- Heat 48 ounces of peanut oil in a large skillet.
- Dip fish and shrimp into batter and fry until golden brown and cooked through.
- In a separate bowl, combine mango, red bell pepper, yellow bell pepper, jalapeno, red onion, 1 tbsp cilantro, 1/4 cup blue cheese dressing, and 1/2 tbsp red pepper flakes.
- Warm corn tortillas.
- Fill tortillas with fried fish and shrimp, mango salsa, and serve.
A Housewife's Delight: Fish Tacos with a Southern Twist
Mangos are in season, and let me tell you, they're bursting with flavor! Finding perfectly ripe mangoes is a breeze right now. This recipe isn't just about the delicious mangoes though – it's about creating a vibrant, fun, and relatively easy meal that the whole family will love. I know how it is, sometimes you just want something flavorful, yet simple enough to whip up on a busy weeknight after work. This recipe hits that spot perfectly.
Frying isn't my favorite kitchen task; the cleanup can be a real drag. But, when I do fry, I love the light, crispy texture you get with a tempura-style batter. This recipe uses a simple batter, and the result is incredibly satisfying. I even threw in some extra shrimp because, well, why not? A little extra protein never hurts! The key to this dish is the balance of flavors. The sweetness of the mango salsa perfectly complements the savory fish and the slight kick of the jalapeno. It's a culinary dance of sweet, spicy, and savory that will leave you wanting more.
The mango salsa is where the magic truly happens. The combination of ripe mango, bell peppers (I used red and yellow for a pop of color!), jalapeno, and red onion creates a fresh and vibrant counterpoint to the richness of the fried fish. A touch of cilantro adds a fresh herbaceous note, while a bit of blue cheese dressing adds a creamy, tangy depth that elevates the entire dish to a whole new level. Don't be afraid to experiment with the salsa – feel free to adjust the amount of jalapeno based on your spice preference.
I love serving these tacos with warm corn tortillas. The slightly charred flavor of the tortillas adds another layer of complexity to the dish. This isn't just a meal; it's an experience. It's about gathering around the table with family and friends, sharing laughter and conversation, all while indulging in a delicious and satisfying meal. And honestly, the cleanup is worth it! The flavors are so vibrant and delicious that the extra effort is absolutely justified. This recipe is a testament to the fact that even the simplest ingredients can create something extraordinary when brought together with love and a little bit of culinary creativity.
Tips and Variations:
- Fish Selection: Feel free to substitute your favorite firm, white fish for the swai. Cod, tilapia, or mahi-mahi would all work well.
- Spice Level: Adjust the amount of jalapeno in the mango salsa to control the spice level. For a milder salsa, use less jalapeno or omit it altogether. For those who love a fiery kick, add more jalapeno or a dash of your favorite hot sauce.
- Tortilla Choices: While corn tortillas are traditional, feel free to experiment with flour tortillas or even lettuce wraps for a lighter option.
- Toppings: Get creative with toppings! A dollop of sour cream or crema fresca, a sprinkle of shredded cheese, or some chopped avocado would all be delicious additions.
- Make-Ahead: You can prepare the mango salsa ahead of time and store it in the refrigerator until ready to serve.
This Fish Tacos with Southern Mango Boom recipe isn't just about a meal, it’s about creating memories. It's the kind of food that brings people together, sparks conversations, and leaves everyone feeling satisfied and happy. So gather your ingredients, put on some music, and get ready to create a culinary masterpiece that will leave a lasting impression.
