Fish Tacos with Parmesan Crust and Mango Salsa

Parmesan-Crusted Fish Tacos with Mango Salsa Recipe

Hello! We're going to prepare an incredibly flavorful and textured version of the classics tacos. This time, we'll elevate it with a golden cheese crust that hugs the fillet, perfectly contrasting with the acidic and sweet freshness of the fruit. It's an ideal dish to break the routine and surprise at home without complicating your life.

Preparation time

Here's the time breakdown so you can organize your kitchen before starting.

• Preparation: 25 minutes
• Cooking: 15 minutes
• Total: 40 minutes
• Servings: 4 people (approx. 3 tacos per person)
• Difficulty: Intermediate

Ingredients

To achieve that balance between the saltiness of the Parmesan and the sweetness of the mango, we need to respect these quantities. The quality of the fish is key here.

For the fish and the crust

• 600 g of firm white fish fillet (Tilapia, Grouper or Sea Bass)
• 1 cup of finely grated Parmesan cheese
• 1/2 cup of breadcrumbs or panko (Optional, for extra crispiness)
• 1 teaspoon of garlic powder
• 1/2 teaspoon of sweet paprika
• 2 large eggs
• 1/2 cup of wheat flour (for dredging)
• Salt and freshly ground black pepper to taste
• Vegetable or mild olive oil for frying (as needed)

For the mango sauce

• 2 ripe but firm mangoes
• 1/2 red onion medium
• 1 serrano or jalapeño pepper (Optional, if you like spice)
• 1/4 cup of fresh chopped cilantro
• Juice of 2 green limes
• 1 pinch of salt

For assembly

• 12 corn tortillas
• 1 avocado, sliced (Optional)
• Finely shredded purple cabbage

If you can't find fresh mango at your local market because it's not in season, you can substitute it with firm peaches or even pineapple, which would give you a similar profile to pineapple pico de gallo. If you do not consume wheat flour, you can use cornstarch for the first step of breading.

Utensils we will use

• Large non-stick pan
• 3 deep plates or containers for the breading stations
• Cutting board
• Well-sharpened chef's knife
• Flat spatula (to flip the fish without breaking the crust)
• Medium bowl for mixing the sauce
• Kitchen paper towels
• Comal or flat pan for heating tortillas

Preparation

Let's organize the process so that everything comes out hot and crispy at the same time. Organization is vital when working with fish and fried foods.

1. Mango Salsa Preparation

   We start here so the flavors can settle while we cook the rest.

   • Peel the mangoes and cut them into small cubes of approximately 1 centimeter.
   • Finely dice the red onion (brunoise).
   • If using the chili, open it, remove the seeds if you don't want too much heat, and finely chop it.
   • Wash, dry, and chop the fresh cilantro.
   • In a bowl, mix the mango, onion, chili, and cilantro.
   • Squeeze the juice from the limes over the mixture and add the pinch of salt.
   • Stir gently so as not to break up the mango and refrigerate. This mixture is a close cousin to a good mango chili sauce classic, but adjusted for tacos.
2. Peel the mangoes and cut them into small cubes of approximately 1 centimeter.
3. Finely dice the red onion (brunoise).
4. If using the chili, open it, remove the seeds if you don't want too much heat, and finely chop it.
5. Wash, dry, and chop the fresh cilantro.
6. In a bowl, mix the mango, onion, chili, and cilantro.
7. Squeeze the juice from the limes over the mixture and add the pinch of salt.
8. Stir gently so as not to break up the mango and refrigerate. This mixture is a close cousin to a good mango chili sauce classic, but adjusted for tacos.

9. Fish preparation

   The fish must be dry so that the crust adheres correctly.

   • Lightly wash the fillets under cold running water and immediately dry them very well with paper towels.
   • Cut the fish into strips or «fingers» about 3 to 4 centimeters wide along the length of the fillet.
   • Lightly season each fish strip with salt and pepper on both sides. Remember that Parmesan is already salty, so be light-handed with the salt.
10. Lightly wash the fillets under cold running water and immediately dry them very well with paper towels.
11. Cut the fish into strips or «fingers» about 3 to 4 centimeters wide along the length of the fillet.
12. Lightly season each fish strip with salt and pepper on both sides. Remember that Parmesan is already salty, so be light-handed with the salt.

13. Breading station setup

    We are going to create a workflow to make as little mess as possible.

    • In the first deep plate, place the wheat flour.
    • In the second dish, beat the two eggs until homogeneous.
    • In the third dish, mix the grated Parmesan cheese, breadcrumbs, garlic powder, and paprika. Mix well with a fork to combine.
14. In the first deep plate, place the wheat flour.
15. In the second dish, beat the two eggs until homogeneous.
16. In the third dish, mix the grated Parmesan cheese, breadcrumbs, garlic powder, and paprika. Mix well with a fork to combine.

17. Creating the Parmesan crust

    This step ensures that crispy texture we are looking for.

    • Pass a fish strip through the flour, shaking off the excess. We only want a thin layer for the egg to stick.
    • Submerge the piece in the beaten egg, ensuring it is wet on all sides.
    • Finally, pass it through the Parmesan and bread mixture, pressing gently with your hand so that the crust adheres well to the fish.
    • Repeat with all the strips and place them on a separate platter.
18. Pass a fish strip through the flour, shaking off the excess. We only want a thin layer for the egg to stick.
19. Submerge the piece in the beaten egg, ensuring it is wet on all sides.
20. Finally, pass it through the Parmesan and bread mixture, pressing gently with your hand so that the crust adheres well to the fish.
21. Repeat with all the strips and place them on a separate platter.

22. Cooking the fish

    The moment of truth to achieve the perfect browning.

    • Place the pan over medium heat and add a layer of oil (you don't need to submerge them, just cover the bottom).
    • When the oil is hot (but not smoking, or you'll burn the cheese), carefully place the fish strips. Don't overcrowd the pan; cook them in batches if necessary.
    • Cook for about 3 or 4 minutes per side. We want the cheese to melt and form a golden, crispy crust, and the fish to be white and opaque inside.
    • If you notice it browning too quickly, lower the heat a little.
    • Remove the pieces and place them on absorbent paper to remove excess grease.
23. Place the pan over medium heat and add a layer of oil (you don't need to submerge them, just cover the bottom).
24. When the oil is hot (but not smoking, or you'll burn the cheese), carefully place the fish strips. Don't overcrowd the pan; cook them in batches if necessary.
25. Cook for about 3 or 4 minutes per side. We want the cheese to melt and form a golden, crispy crust, and the fish to be white and opaque inside.
26. If you notice it browning too quickly, lower the heat a little.
27. Remove the pieces and place them on absorbent paper to remove excess grease.

To finish and serve

Just before eating, heat the corn tortillas on a hot griddle until soft and flexible. If you have avocado, place a slice at the base of the tortilla; this helps the fish settle. Place one or two strips of fish with Parmesan crust on top. Crown with a generous amount of the mango sauce that you had reserved and a little purple cabbage to add extra color and texture. Serve immediately while the fish is still hot and the sauce cold. You can accompany them with a refreshing drink or even prepare a cilantro vinaigrette extra if you like a lot of dressing.

Nutritional Information

These values are approximate for each taco, considering the ingredients mentioned.

• Calories: 210 kcal
• Proteins: 14 g
• Fats: 9 g
• Carbohydrates: 18 g
• Fiber: 2 g

Note: Values may vary depending on the size of the tortilla, the amount of oil absorbed, and the type of cheese used.

5 keys to make it perfect

Sometimes the small details make the difference between a good taco and a memorable one. Here are my secrets.

1. Drying the fish: It is vital to dry the fish very well before coating it in flour. If it is wet, the crust will detach when frying.
2. Cheese temperature: Parmesan is delicate. If the heat is too high, it will become bitter when burned. Keep a medium heat and be patient.
3. Mango firmness: Do not use overly ripe or fibrous mangoes. We are looking for cubes that maintain their shape when bitten, not a puree.
4. Resistant tortilla: Use good quality corn tortillas. If they are too dry, quickly pass them through water before putting them on the griddle or they will break when folded.
5. Order matters: Assemble the taco just before eating. If you leave the fish on the tortilla with the sauce for too long, the moisture will soften that delicious crispy crust.

When is it ideal to enjoy it?

This recipe for fish tacos screams summer and outdoor gatherings. It's the perfect dish for a weekend lunch on the terrace or in the garden, as it's fresh and doesn't leave that heavy feeling of other stews. It's also an excellent option for Lent or when you want to introduce more seafood into children's diets, as the sweetness of the mango and the cheesy flavor make the fish much more appealing to them. It's pure fusion cuisine homemade that brings the family together.

Comparison table

It's common to confuse styles or look for variants. Here I show you how our recipe compares to other popular options of Mexican food from the sea.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I'd love to know how these tacos turned out for you. Did you dare to add more spice to the sauce? Did you use a different type of cheese? Leave your comment and share your own findings with the community! Your feedback helps us all cook better.

Culinary glossary

• Crust: Hardened and crispy outer layer that forms on a food through cooking, in this case, formed by toasted cheese.
• Brunoise: Cutting technique in which vegetables are chopped into very small and uniform cubes, about 2 to 3 millimeters per side.
• Coat: To coat a food with flour, egg, and another ingredient (like breadcrumbs or cheese) before frying it to cover and protect it.
• Comal: Traditional Mexican cooking utensil, generally a flat metal or clay disc, used for cooking or heating tortillas.
• Plating: The act of arranging food on the plate in an orderly and aesthetic way before serving it at the table.

If you liked this recipe, you might want to explore more general options for fish tacos to vary your weekly menu.