We loved it! Lots of work! Made a full recipe of Mango Salsa and half recipe of the fish tacos. The fish batter is very tasty and gave a delightful taste. I used a small sauce pan so that I did not use the 5 cups of canola oil for deep frying. Next time I fix the tacos I may try less oil. It seems such a waste of oil.
Baja Fish Tacos with Mango Salsa
jazzwood Posted: 01/05/10
kimmer99 Posted: 03/09/10
We made this dish using my husband's deep fat fryer in order to maintain the temperature and drain. We used Mahi Mahi too. I prefer grilled fish (even with blotting I found this a bit greasy), overall, it was darn good and we'd make it again and we'd make it for guests.
StceceMD Posted: 02/02/10
I used bottled mango habanero salsa because mangos were hard to come by in Tennessee in February, but the fish was outstanding. I might think about adding something else to the taco next time - maybe some shredded lettuce & tomato or even pineapple chunks.
Emma Fettes Posted: 01/09/10
We made this recipe using Sheephead fish and it was wonderful.
WinterCarnival Posted: 02/14/10
If you have experience and the proper equipment to deep fry, you may have better luck with this recipe than I did. I love fried fish and often order it at restaurants. This was my first attempt at making it and, although it was edible, was not a 5 star meal. I followed the recipe exactly. The batter was very thin and adhered only to the first batch of fish. I served it with Mango Salsa and a side of Spanish Rice.
pmeyer80526 Posted: 11/20/10
Simple and great taste! I serve these with either light coleslaw, or shredded cabbage and pico de gallo. Add an ice cold Landshark as a treat and it's the perfect dinner...
carolfitz Posted: 04/28/12
We only made the mango salsa, which was superfast to prep and very good. Used the salsa as optional topping with CL's fish tacos with lime-cilantro crema.