Prep Time
20 Mins
Cook Time
3 Mins
Makes 4 to 6 servings

The crisp cornmeal coating on the fish contrasts nicely with creamy guacamole in these tacos, and mango gives sweetness to every bite.

How to Make It

Step 1

Place fish in a shallow dish. Squeeze juice of 1 lime over fillets.

Step 2

Combine chili powder and next 3 ingredients. Sprinkle 1 1/2 Tbsp. seasoning mixture evenly over fish, coating both sides of fillets. Reserve remaining seasoning mixture.

Step 3

Combine cornmeal and reserved seasoning mixture in a shallow dish. Dredge fish fillets in cornmeal mixture, shaking off excess.

Step 4

Pour oil to a depth of 1 1/2 inches in a Dutch oven; heat to 350°. Fry fillets, in batches, 2 to 3 minutes or until golden brown. Drain fillets on wire racks over paper towels.

Step 5

Break each fillet into chunks, using a fork. Place fish in warmed tortillas, and serve with Mango Salsa, Guacamole, and desired toppings. Garnish, if desired.

Step 6

Cook's Notes: While we love the fried fish flavor, we also tried baking and grilling the flounder fillets. Both are great options. Here's how to do it:

Step 7

Baked Flounder Fillets: Omit oil from Spicy Fish Tacos recipe. Assemble as directed. Spray cornmeal-coated fish with vegetable cooking spray. Bake at 350° on a lightly greased rack on a baking sheet 12 minutes or until fish flakes with a fork.

Step 8

Grilled Flounder Fillets: Omit oil and cornmeal from Spicy Fish Tacos recipe. Assemble as directed. Reduce salt to 1 tsp. Sprinkle fish evenly with chili powder, salt, cumin, and red pepper. Lightly grease a large piece of heavy-duty aluminum foil; line cooking grate with foil. Place fish on lightly greased side of foil; grill, covered with grill lid, over high heat (400° to 500°) 8 minutes or until fish flakes with a fork, turning once.

Chef's Notes

Cook time is per batch.

Ratings & Reviews

Patriciasass's Review

June 30, 2013
I used Zatarain's Fish Fry instead of cornmeal and it was just excellent! Very crispy! I also preferred to make my own fresh salsa since I had an abundance of tomatoes and am watching my sodium. I loved this recipe!

CathySue29's Review

June 28, 2013
Cornmeal gives the fish a nice crust. Spices compliment the mango salsa and quac nicely. Will definitely add to rotation.

jaguar28's Review

June 22, 2012
no one in my house likes mango but they loved these.

plmartin's Review

March 21, 2012
The flavor was wonderful but in an attempt to economize on fat and calories I tried the baked method. My flounder was mushy, not crispy. In all honesty I did use a "budget" frozen flounder, wild caught and I've had similar results with other dishes. Next time I'll try pan frying or I may just use grouper or some other firmer fish.

Rainee's Review

February 29, 2012
really good!!!

mvyfl1's Review

April 29, 2011
Fast, easy and delicious! I used lettuce rather than guacamole.

weornoewirn's Review

April 14, 2011

myrecipestest's Review

April 14, 2011