Creole Fish Tacos with Easy Mango Salsa
Serve these spicy Louisiana style seafood tacos for lunch, brunch or for an extra festive taco night. Crispy bites of fish are marinated in a spicy Creole mayo and served on tortillas with a zesty mango and avocado salsa that’s super easy to make.
Prep Time:
45 mins.
Cook Time:
15 mins.
Yield:
4 servings
Ingredients
Mango Salsa
- 2 ripe mangoes, medium dice
- 1 avocado, peeled, pitted and diced
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, finely chopped
- 1/2 small jalapeño pepper, stem and seeds removed and finely chopped
- 3 tablespoons fresh lime juice
- 3 tablespoons cilantro, finely chopped
- 1 tablespoon avocado oil (or olive oil)
- 1 teaspoon kosher salt
- 1/4 teaspoon chili powder
Fish Tacos
- 1/2 cup Blue Plate® Mayonnaise + 2 tablespoons
- 1 tablespoon no-salt-added Creole seasoning
- 1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper powder
- 1 1/2 pounds firm white fish (such as cod, catfish or drum), cut into strips
- 1 cup fine cornmeal or unseasoned fish fry mix
- 4 to 6 tablespoons avocado oil (or olive oil)
- 1 teaspoon Louisiana-style hot sauce (such as Tiger Sauce or Cajun Sunshine)
- 8 corn or flour tortillas, warmed
Directions
- Preheat oven to 325 °F.
- Make salsa: In a medium bowl, lightly toss together the mangos, avocado, red onion, bell pepper, and jalapeño. In a separate small bowl, combine the lime juice, avocado oil, cilantro, salt and chili powder and mix well. Toss the mango-avocado mixture with the lime juice mixture until well coated. Refrigerate for at least 20 minutes to allow the flavors to meld. Can be made 1 day in advance.
- Make tacos: Combine the ½ cup of mayonnaise with the Creole seasoning, salt and cayenne and mix well. In a bowl, fold the fish into the seasoned mayonnaise mixture until the fish is well coated; cover and refrigerate for 15 minutes to marinate.
- Combine the 2 tablespoons mayonnaise with the hot sauce. Cover and refrigerate until it’s time to garnish the tacos.
- Place the cornmeal or fish fry in a shallow bowl or baking sheet and add the marinated fish. Toss well to coat.
- Wrap the tortillas in aluminum foil and place in a warm oven.
- Heat the oil in a medium-size cast iron skillet. When hot, add the fish and cook in batches until golden brown on both sides, about 2 minutes per side. Transfer to a platter lined with paper towels; cover to keep warm.
- To serve, place several pieces of fried fish into a warm tortilla, top with mango salsa and drizzle with the mayonnaise and hot sauce mixture.
