Hands down, fish tacos are one of my favourite meals. If they are on a restaurant menu, nine times out of ten, I’m ordering them. Want to know something though? Mine are always better. I’m not one to brag, but my husband and I nail fish tacos every time we make them. He’s a pro deep fryer, and I take on the extras–like mango salsa and a spicy siracha mayo. It also helps that he fishes and brings home delicious lake fish like perch and walleye, which are my top picks for a fish taco. If these aren’t available to you, any white fish will work such as cod or tilapia.

Here’s how to make the best fish tacos!

Ingredients:

For the fish:

• 1 pound white fish fillets (such as perch, walleye, cod or tilapia)
• 1 cup panko breadcrumbs
• 1 cup of flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 2 eggs, beaten
• Vegetable oil, for frying

For the mango salsa:

• 2 ripe mangoes, peeled, pitted, and diced
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• Optional: Red cabbage, diced red peppers

For the spicy sriracha mayo:

• 1/2 cup mayonnaise
• 1 tablespoon sriracha sauce (adjust to taste, I like mine spicy)
• Juice of 1/2 lime

For serving:

• 8 small corn tortillas
• Slices of lime
• Optional: Sliced avocado

Instructions:

1. Prepare the mango salsa by combining the diced mangoes, red onion, jalapeño, cilantro, and lime juice in a bowl. Mix well and refrigerate until ready to serve.
2. In a shallow dish, combine the flour, salt, pepper, and paprika. Add your panko breadcrumbs to a second shallow dish. Dip each fish fillet into the flour mixture, shaking off excess. Then dip in the beaten eggs, followed by the breadcrumb mixture, pressing gently to adhere. Set aside.
3. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C). Carefully add the breaded fish fillets to the hot oil and fry until golden brown and crispy, about 4-5 minutes per side. Transfer the cooked fish to a newspaper-lined plate to drain excess oil.
4. While the fish is frying, prepare the spicy sriracha mayo by combining the mayonnaise, sriracha sauce, and lime juice in a small bowl. Adjust the amount of sriracha sauce according to your desired level of spiciness.
5. Warm the corn tortillas in a dry skillet or microwave. Place them on a plate and cover with a clean kitchen towel to keep them warm.
6. To assemble the fish tacos, spread a spoonful of spicy sriracha mayo on each tortilla. Top with a few pieces of fried fish and a generous amount of mango salsa.
7. Serve the fish tacos immediately and enjoy!

Note: Feel free to adjust the ingredients and quantities according to your taste preferences. If you’re looking for a great side dish, I’d suggest sweet potato fries or Mexican Street Corn.