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Crunchy Fish Tacos

Crunchy Fish Tacos combines bite size Panko coated cod with mango salsa and a creamy, smoky angle hair slaw.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican, Seafood
Keyword: Fish tacos
Servings: 4



  • 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


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



  • 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.


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