Catfish Tacos with Mango Salsa is a wonderful discovery from a beach restaurant in Mexico. The catfish is chunky like the mango and avocado salsa. The missing element is the tortilla. Add the three together and WHAM, an explosion of textures and flavours in your mouth. You can use other fish in this recipe but need to be chunky.
Catfish Tacos with Mango Salsa
A dreamy combination that will have you wanting more and more.
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Add to CollectionServings: 10 Tacos
Calories: 265kcal
Ingredients
For the Mango Salsa
For the Tacos
- 500 g catfish fillet cut into about 20 strips
- 10 mini flour tortillas
- 200 g sour cream
- 1/4 head red cabbage sliced
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ cup plain flour for dredging
- 2 large eggs free range whisked
- 1 ½ cups breadcrumbs panko
- 1/2 medium red pepper chop into small pieces
- 1/2 medium green bell pepper chop into small pieces
Instructions
- Preheat the oven to 120C
- In a bowl add the flour, cumin, smoked paprika and mix well.1 tsp cumin, 1 tsp smoked paprika, ½ cup plain flour, 2 large limes
- Add the salsa ingredients to a mixing bowl and mix well. Put to one side to let the flavour build.1 large mango, 1 large avocado, 2 tbsp coriander, ½ medium red onion
- In a second bowl add the whisked eggs and in a third bowl add the breadcrumbs.2 large eggs, 1 ½ cups breadcrumbs
- These are to be used for the coating of the fish.
- Pour enough oil into a deep sided pan for the fish to fry in without touching the bottom. (or use a deep fat fryer). Either method requires the temperature of the oil to be about 190C. To test cut a small chunk of bread and carefully put it in the oil. It should be toasted within 30 seconds for it to be hot enough.
- Dip the fish pieces in the flour/spice mixture first, then into the egg and then into the breadcrumbs. Place on a piece of greaseproof paper on a plate. When all have been coated place in the fridge for 15 minutes to firm up.500 g catfish fillet
- When the oil is hot enough, fry the coated fish in batches for about 1 minute. They should be lovely and brown and crispy.
- Remove and drain on a paper towel before putting on a baking tray in the oven to keep warm while the remaining fish is fried.
- HINT: wrap foil around the tortillas and place in the oven to warm up. Easier to handle and don’t cool the fish down so quickly.10 mini flour tortillas
- Remove the tortillas and fish from the oven.
- Fill the tortillas with a mixture of everything but I like the red and green peppers, red cabbage, sour cream, sprinkle of cilantro and of course the fish.500 g catfish fillet, 200 g sour cream, 1/4 head red cabbage, 1/2 medium red pepper, 1/2 medium green bell pepper
- Serve immediately with hot sauce and lime wedges.2 large limes
Nutrition
Calories: 265kcal | Carbohydrates: 27g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 204mg | Potassium: 466mg | Fiber: 4g | Sugar: 6g | Vitamin A: 988IU | Vitamin C: 38mg | Calcium: 85mg | Iron: 2mg
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