Crunchy Fish Tacos combines bite size Panko coated cod cubes with sweet mango salsa and a creamy, smoky angel hair coleslaw.

What makes this fish taco different than the rest? This Panko coated cod is cut into cubes and you know what that means? More surface area for crunchiness! Topped with sweet and spicy mango salsa and served over creamy chipotle slaw in a soft tortilla.

Crunchy Fish Tacos combines bite size Panko coated cod cubes with sweet mango salsa and a creamy, smoky angle hair coleslaw.

It’s a fact, cubes = more surface area and Crunch! Plus smaller pieces make for easier and quicker time in the fryer. It’s a win-win all around. They’re like little morsels or happiness. Topped with fresh mango salsa that delivers a sweetness with a little heat and round it all off with creamy, smoky chipotle slaw. I’d say that’s a well rounded bite.

This recipe is part of many Pacific Northwest fusion recipes here on the blog. Make sure you check out all of them and comment when you do!

Nearly guilt free, these Grilled Pacific Rock Fish Tacos skip the typical dredging and go straight for the grill. Topped with fresh mango salsa and served in a warm flour tortilla with chipotle slaw. — Grilled Pacific Rock Fish Tacos

Spicy mayo gives this Asian Fusion Fish Sandwich a bit of a kick. — Grilled Pacific Rock Fish Tacos

Crunchy Fish Tacos

Crunchy Fish Tacos combines bite size Panko coated cod with mango salsa and a creamy, smoky angle hair slaw.

Course Main Course

Cuisine Mexican, Seafood

Keyword Fish tacos

Prep Time 15

Cook Time 10

Total Time 25

Servings 4

Ingredients

Fish:

1 lb cod cut in 1 inch cubes
2 cup Panko: in wide rimmed bowl
1 tbsp Cajun Seasoning
1/4 cup cornstarch
2 eggs whisked in bowl
Approx 24 oz cooking oil

Mango Salsa:

2 mangoes peeled and diced
1/2 cup red onion fine diced
1/4 cup cilantro chopped
1/2 jalapeno fine diced (remove seeds for mild)
1/2 lime squeezed
1 small garlic clove minced
salt and pepper to taste

Chipotle Slaw:

1 bag angle hair coleslaw or 3 cups shredded red and green cabbage plus 1 shredded carrot
1/2 cup mayonnaise
1/2 – 1 tsp chipotle in adobo sauce add less for milder
1 tbsp white vinegar
2 tsp sugar
salt and pepper to taste

Other:

8 small flour tortillas heated
1/2 lime cut in wedges

Instructions

Fish:

Dip each cod cube in egg and then Panko.
Heat vegetable oil at medium heat in deep pan for frying.
Fry cod in batches until golden brown. This should take a few minutes. Don’t overcrowd pan. Cod cubes should be floating freely in oil. Remove to a paper towel or wire rack to cool. Sprinkle with a little salt or Cajun seasoning.

Mango Salsa

Combine all ingredients together and let sit for at least 10 minutes.

Chipotle Slaw

Combine mayonnaise and chipotle in adobo. Add vinegar and stir until creamy. Add sugar, salt and pepper. Toss together with cabbage mixture.

Serving:

Assemble tacos using warm tortillas, layered with chipotle slaw, a couple cod cubes and top with mango salsa. Serve with lime wedges.

Crunchy Fish Tacos