Fish Salsa

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Servings: 4 servings Difficulty: Intermediate
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Crispy fish tacos topped with a fresh, vibrant salsa and crunchy slaw
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Fish Salsa

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 servings Calories: 43.4

Description

This Fish Salsa recipe brings the bright, zesty flavors of Mexican street food straight to your kitchen. The dish features crispy, golden-fried fish fillets served on warm corn tortillas and topped with a refreshing salsa made from finely shredded carrots, cilantro, and lime juice. The contrast between the crunchy fish coating and the crisp, juicy vegetables creates a delightful texture in every bite. It is a perfect meal for casual weeknight dinners or summer gatherings. Light yet satisfying, this vegan-friendly option uses gluten-free ingredients to ensure everyone can enjoy the feast.

Ingredients

Directions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Dust the fish fillets in the combined cornflour and spices until evenly coated.
  3. Fry the fish in the hot oil until golden brown and crispy on both sides, about 3-4 minutes per side.
  4. While the fish cooks, prepare the salsa by mixing the finely shredded carrot with chopped coriander leaves and lime juice.
  5. Warm the white corn tortillas in a dry pan or microwave until pliable.
  6. Place the crispy fish onto the warm tortillas and top generously with the carrot salsa.
  7. Serve immediately with lime wedges on the side for squeezing.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 43.4kcal
% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 17.2mg1%
Total Carbohydrate 2.5g1%
Dietary Fiber 0.7g3%
Sugars 1.2g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Best served immediately. Any leftover salsa can be stored in an airtight container in the refrigerator for up to 2 days.

Substitutions: You can use chickpea flour or rice flour instead of cornflour for the coating. Swap carrots for cabbage or jicama for a different crunch.

Tip: Ensure the oil is hot enough before adding the fish to prevent it from becoming soggy.

Keywords: fish, salsa, tacos, mexican, crispy, carrot, lime, coriander, gluten-free, vegan, corn tortillas, dinner, street food, fresh, zesty
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