Raise your hand if you love fish tacos, fresh out of the fryer! Now raise your hand if you love deep frying at home?! (crickets chirp)…. Try this recipe for fish tacos with a mango slaw and chipotle mayo and get all the crunch with no dredging, no frying, no mess!
I am not a fan of deep frying at home. I’m just not set up for it and it feels like too much of an undertaking. But there are times when you do want that satisfying crunch and these fish tacos definitely make that happen! Simplified and way less mess, Panko and sesame seeds adhere to the fish with a coat of mayonnaise, so there’s no dredging, battering or frying! Added bonus, the gluten-free Panko bread crumbs work very well in this recipe.
My super crunchy fish tacos love this breezy slaw that comes together in minutes. Make your life easy with your favorite pre-shredded coleslaw mix and add few simple ingredients from the recipe below. If mango isn’t available to you, substitute with pineapple or even a crisp, green apple.
A classic accompaniment to fish tacos, I chose to lighten up my chipotle sauce with nonfat Greek yogurt. But you can definitely go all mayo, all yogurt (whole milk, skim, whatever) or even use Mexican crema or sour cream. However you put together your chipotle sauce, it brings together the crunch fish and mango slaw!
Crunchy No-Fry Fish Tacos with Mango Slaw and Creamy Chipotle Sauce
Ingredients
For the mango slaw:
- 2 cups store bought coleslaw mix of your choice I used a blend of carrot, red and white cabbage
- 2 tbs apple cider vinegar (may substitute with lime juice or white wine vinegar)
- 1 tbs olive oil
- 1 mango cubed (about 1 cup), may substitute with pineapple or green apple
- 2 scallions white and green parts, chopped
- 1 serrano or jalapeño pepper finely chopped (optional)
- Salt and pepper
For the chipotle sauce
- ¼ cup mayonnaise
- ¼ greek yogurt non-fat or whole, up to you
- 1 tbs chopped chipotle peppers in adobo more if you want it spicier
For the fish:
- 4 6 oz filets mahi mahi or similar meaty white fish (such as halibut or cod)
- ¼ cup white sesame seeds
- 1 cup Panko bread crumbs gluten-free Panko works great!
- ½ cup mayonnaise
- Salt and pepper
- To serve: Corn tortillas lime wedges and chopped cilantro
Instructions
- Start by putting together the mango slaw in a medium-sized mixing bowl. Gently toss all ingredients together to combine. If you want extra heat in your dish, add a finely chopped serrano or jalapeño pepper (remove seeds to turn down the spice). Refrigerate until you’re ready to assemble your tacos.
- For the chipotle mayo, combine mayonnaise, yogurt and chopped chipotles (with adobo) together. If you’re using whole chipotles and don’t want any chipotle chunks, you can just buzz this together with an immersion blender. Season with salt and pepper. Refrigerate until ready to serve.
- Preheat oven to 425 F.
- In a medium skillet, toast the sesame seeds and Panko bread crumbs over medium heat until light golden brown. Remove from heat and let come to room temperature.
- Divide the fish filets in two, longways.
- Dry each side of the fish well with paper towel. Season generously with salt and pepper.
- Slather one side of the fish with an even layer of mayonnaise. Be generous but you don’t need gobs of mayo. Sprinkle half of the Panko/ sesame seed mixture over this first side of the fish, lightly patting it in. Flip once and repeat on side two
- Place the coated fish pieces on top of a wire-rack lined baking sheet. Bake at 425 F for 3 minutes. Flip the fish and bake for another 3 minutes.
- To plate, add a dollop of chipotle mayo to a warm corn tortilla, top with the fish, then the mango slaw, and garnish with a sprinkling of cilantro and a wedge of lime.
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