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Perfect Kosher Fish Tacos With Mango Salsa

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Fish tacos are a light, fresh weeknight dinner. Pieces of cod or halibut are dusted in spiced flour and pan-fried until golden, then tucked into corn tortillas with shredded cabbage and a sweet, spicy mango salsa.

Getting the Fish Right

Use a firm white fish that holds together when flipped. Pat it dry, dredge it lightly in flour seasoned with cumin, paprika and garlic powder, and pan-fry in hot olive oil until the edges are crisp and the center flakes. The mango salsa, with red onion, jalapeño, lime and cilantro, can be made up to 2 hours ahead.

Kosher Notes

These fish tacos are pareve. Cod and halibut are kosher. They’re often served with a creamy lime or chipotle sauce; use a mayonnaise-based sauce to keep them pareve, or sour cream for a dairy meal. If you serve them alongside meat dishes, keep them on separate plates.

Serving

Warm the tortillas in a dry skillet and serve with lime wedges and extra cilantro. Leftover fish is good in a grain bowl or salad the next day.

Perfect Kosher Fish Tacos With Mango Salsa
Crispy pan-fried cod meets vibrant mango salsa in these kosher fish tacos that come together in just 30 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish Fusion, Mexican
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Fish
  • 1.5 lbs cod or halibut fillets cut into 4-inch pieces
  • 1/2 cup all-purpose flour
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 tbsp olive oil for frying
For the Mango Salsa
  • 2 large ripe mangos peeled and diced
  • 1/4 cup red onion finely diced
  • 1 medium jalapeño seeded and minced
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro chopped
  • 1/4 tsp kosher salt
For Assembly
  • 8 small corn tortillas
  • 2 cups cabbage finely shredded
  • 1 large lime cut into wedges
  • 1/4 cup fresh cilantro for garnish

What I use for this recipe

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Method
 

Prepare the Mango Salsa
  1. In a medium bowl, combine diced mango, red onion, jalapeño, lime juice, cilantro, and salt. Mix gently and set aside to let flavors meld while you prepare the fish.
Cook the Fish
  1. Pat fish fillets dry with paper towels. In a shallow dish, whisk together flour, cumin, paprika, garlic powder, salt, and pepper.
  2. Dredge each piece of fish in the seasoned flour mixture, shaking off excess.
  3. Heat olive oil in a large skillet over medium-high heat. When oil shimmers, add fish pieces, being careful not to overcrowd the pan.
  4. Cook for 3-4 minutes per side until golden brown and fish flakes easily with a fork. Transfer to a plate and break into bite-sized pieces.
Assemble the Tacos
  1. Warm tortillas in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds.
  2. Place warm tortillas on plates. Divide fish among tortillas, then top with mango salsa and shredded cabbage.
  3. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

The mango salsa can be made up to 2 hours ahead and refrigerated. For extra heat, leave some jalapeño seeds in the salsa. Leftover fish works great in salads or grain bowls the next day.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 520mg 23%
Dietary Fiber 6g 21%
Total Sugars 18g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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