| Prep: 30 mins | Cook: 20 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 650 | 35g | 5g | 58g |
| sugars | fibre | protein | salt |
| 8g | 7g | 35g | 1.5g |
Why I Love Thai Fish Tacos with Spicy Mango Mayo
One of my all-time favorite recipes that I have ever had the privilege of creating was `Fish Tacos with Spicy Mango Mayo`. Now, it may not exactly seem like the good old Southern cuisine I grew up around, but let me assure you, the vibrant flavors can certainly hold their own. The harmony of traditional Thai elements with a playful Tex-Mex twist is something that has left my taste buds dancing and my heart wanting more. The layers of crispiness, spice, and delicateness, are just a testament to the magic that is global cuisine.
Why Thai Might Be My Second Love
Around the time I was developing this recipe, I was deeply into studying the culinary masterpieces of some of the world’s greatest chefs. One that stood out most to me was Chef David Thompson, who specializes in Thai cuisine. His approach to cooking, training, and the homaging of food heritage sparked all types of inspiration for me. It was after watching his expertise that my Fish Tacos with Spicy Mango Mayo started to truly take shape.
The Harmonious Blend
Just as Mexican dishes resonate with zest and fulfillment, so does Thai cuisine vibrate with a balance of flavors that can take you on a culinary journey. When creating this dish, I wanted to incorporate the best of both worlds — thus, you get the fiery kick of jalapenos, the tangy sweetness of mangoes, the subtleness of white fish, all wrapped in a soft tortilla, just like how any good taco should be.
In terms of serving suggestions, this platter matches well with fragrant Thai Basil Fried Rice or a refreshing Pico De Gallo.
One bite into these fish tacos, and you can taste the creamy, spicy, and fruity notes all at once, very similar to a tropical beach vacation. So while it’s a Thai recipe at heart, this dish is certainly Tex-Mex in spirit. Being able to fuse together something so deliciously harmonious from two different corners of the world is why I absolutely love this recipe.
What You’ll Need
- 3 cups Canola oil, for frying
- 1 1/2 lbs white fish fillets (such as cod, haddock, or tilapia)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Panko bread crumbs
- 1 cup buttermilk
- 12 soft tortillas
- 1 large ripe mango, peeled and pitted
- 1 jalapeno pepper, seeds and veins removed
- 1/2 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablespoon Sriracha sauce
- 1/4 cup fresh cilantro leaves
- 2 cups shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup finely chopped red onion
- 1/4 cup chopped fresh cilantro
Method
Step One:
Start by preparing the fish. In a large, heavy-bottomed pot, heat the Canola oil over medium-high heat. Meanwhile, season the fish fillets with salt and pepper and set it aside.
Step Two:
In a shallow dish, combine the flour, paprika, and cayenne pepper. In a second dish, pour in the buttermilk. In a third dish, spread out the Panko bread crumbs. Dredge the fish in the flour mixture, then the buttermilk, and finally in the Panko bread crumbs.
Step Three:
Carefully place the breaded fish into the hot oil and fry each side until golden brown, roughly 3-4 minutes per side. Once cooked, remove the fish from the pot and let rest on a paper towel.
Step Four:
While the fish is resting, prepare the spicy mango mayo. Combine the ripe mango, jalapeno pepper, mayonnaise, fresh lime juice, and Sriracha sauce in a blender. Blend until smooth.
Step Five:
To assemble the tacos, spread a spoonful of the spicy mango mayo on each tortilla. Place a piece of the fried fish on top, and garnish with shredded lettuce, diced tomatoes, finely chopped red onion, and fresh cilantro leaves.
Enjoy your delicious and flavorful Fish Tacos with Spicy Mango Mayo!
