Last week Monday Swimwear invited me to join a virtual getaway to Mexico to share my fish taco recipe — an easy yes. I love Mexico, I love tacos, and bringing a bit of sun and flavor into these strange times felt perfect. Though we couldn’t be there in person, playing tourist from home has been a sweet distraction.
Mexican food is my favorite cuisine, hands down. I’ve perfected a trifecta I can’t stop making: a chunky mango pico, crispy fish tacos and a spicy skinny margarita. Below you’ll find details, tips and the full taco recipe so you can recreate everything at home.
CHUNKY MANGO PICO
I fell in love with this mango pico during a wedding tasting in Cabo. The chef explained that a “salsa” is typically blended and a “pico” is chunkier — exactly what I wanted. I recreated that vibrant, fresh pico at home and now prep big batches to top tacos, serve with chips or spoon over grilled fish. It’s made with just a handful of ingredients and delivers bright mango sweetness, red bell pepper crunch and fresh herbs. It’s a summer staple you’ll reach for again and again.
Click here for the full recipe.
SPICY SKINNY MARGARITA
If you like a cocktail with fresh brightness and a little kick, this is for you. I started making it last year and it quickly became my go-to. Use a smooth blanco tequila, fresh lime juice, a splash of grapefruit juice, jalapeño slices for heat and a bit of sparkling water (Topo Chico works great) to keep it light. No added sugar keeps the drink refreshing without the heavy aftereffects, and the combination pairs perfectly with tacos.
Click here for the full recipe.
CRISPY FISH TACOS
Now for the main event: my 20-minute crispy fish tacos. They’re quick, crunchy and simple to make. I adapted a quick crispy chicken method to cod and it worked beautifully. The breading uses crushed crackers for texture (I like Simple Mills plain sea salt crackers) and a bit of ground flax for extra fiber — optional but nice. You can pulse the crackers and spices in a food processor until flour-like, or put them in a zip-top bag and crush with a heavy glass.
Set up an assembly line: rinsed, patted-dry wild-caught cod fillets; one bowl with a whisked pasture-raised egg; one bowl with the cracker breading; and a clean plate for the breaded fillets. Dip each fillet in the egg, let excess drip off, then press into the breading so it adheres. Fry in a skillet with avocado or extra virgin olive oil over medium heat until golden and fork-tender, about 4–6 minutes per side depending on thickness. Let rest a couple minutes after cooking.
To assemble: warm tortillas (I prefer Siete cassava flour) over an open flame or in a skillet. Layer mixed greens or thinly shredded cabbage, the crispy cod, a generous spoonful of chunky mango pico, avocado slices, fresh cilantro and a squeeze of lime. The contrast of textures and the bright pico make these tacos irresistible.
I also wanted to mention a cute swimsuit and coverup I tried from Monday Swimwear — I ordered a small and found the sizing true. The pants are flowy and perfect for beach days. After quarantine, I’m definitely ready for a real trip to Mexico — who’s with me?
Now, the full taco recipe is below. If you make them, leave a comment and tell me how they turn out!
20-Min Crispy Fish Tacos
Ingredients
Crispy Fish
- 2 wild-caught cod fillets
- 1 pasture-raised egg
- 1/2 box Simple Mills crackers, (or use crackers of choice)
- 1 tbsp ground flaxseed, (for extra fiber! Option to leave out)
- 1/2 tsp chili powder, (or seasoning of choice)
- few shakes sea salt
- few shakes ground pepper
- 3-4 tbsp avocado or extra virgin olive oil
Tacos
- tortillas, (I prefer Siete gluten-free cassava flour)
- mixed greens/thinly chopped cabbage
- chunky mango pico, (recipe linked above)
- fresh cilantro
- lime wedges
Instructions
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In a food processor or blender, add the crackers, flaxseed and spices. Pulse until it reaches a flour-like consistency. If you don’t have a food processor, put the ingredients in a large zip-top bag and use the bottom of a glass to crush until fine.
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Pour the mixture into a deep dish bowl. In a separate bowl, whisk the egg.
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Prepare your assembly line: egg wash, breading bowl and a clean plate for the breaded fillets.
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Rinse and pat dry the cod. Dip each fillet in the egg, let excess drip off, then press into the breading so it adheres. Transfer to a clean plate.
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Heat a large skillet with 3–4 tbsp avocado or extra virgin olive oil over medium. Cook the cod until golden on each side, about 4–6 minutes per side, being gentle when flipping. If needed, lower the heat and cover so the center cooks through. Fish should be fork-tender. Transfer to a plate and rest 2–3 minutes before serving.
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Warm tortillas over an open flame or in a skillet until slightly charred.
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Assemble tacos with greens or cabbage, crispy cod, chunky mango pico, avocado, cilantro and a squeeze of lime. Enjoy!