Crispy Fish Tacos with Mango Salsa & Red Cabbage – the best taco recipe for the weekend

This is our best fish taco recipe – easy, quick, and insanely delicious. Crispy cod, fresh mango salsa, and tangy red cabbage slaw wrapped in warm tortillas. With the OnePan frying pan you get even heat and the perfect sear without the fish sticking, and on the OneSheet tray the tortillas turn soft and warm in just a few minutes. A true Friday night favorite that never fails.

4 servings – about 40 min

Fish:
400 g cod fillet
Salt
2 eggs, beaten
2 dl flour
2 dl panko breadcrumbs
Oil for frying

Cabbage slaw:
200 g red cabbage, thinly sliced
Juice of 1 lime
1 tbsp sesame oil
Salt

Mango salsa:
225 g mango
2 avocados
2 tomatoes
2 spring onions
1 red chili
Juice of 1 lime
Salt

To serve:
8–12 small tortillas
Pickled red onion
Fresh coriander
Sriracha mayo
  1. Preheat the oven to 200°C.
  2. Mix the ingredients for the coleslaw and season with salt.
  3. Chop the ingredients for the mango salsa and finish with lime juice.
  4. Cut the fish into smaller pieces, season with salt, and coat in flour, egg, and panko. Fry in oil in your OnePan 28 – the spacious non-stick pan with even heat distribution that makes every piece perfectly crispy and golden brown at the same time.
  5. Place the tortillas on your OneSheet L and warm them in the oven until soft and warm (about 2–3 minutes).
  6. Assemble your tacos with sriracha mayo, cabbage slaw, mango salsa, and fish. Top with pickled red onion and fresh coriander.
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