Cornbread Fish Tacos with Mango Salsa - 2Teaspoons

Cornbread Fish Tacos with Mango Salsa

Tortillas stuffed with tender fish breaded with cornmeal and covered in sweet, spicy mango salsa
Servings 2
Author 2Teaspoons



  • ½ lb tilapia or other mild white fish cut into bite sized pieces
  • 1 egg
  • ¼ cup milk
  • 1 cup cornmeal
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt


  • 1 lb diced mango
  • 1 red onion diced
  • 1 jalapeño seeds removed then minced
  • ¼ cup fresh cilantro chopped
  • juice of 1 lime


  • 4-6 to rtillas if using a double layer or tortillas use 8-12 tortillas


  1. Preheat oven to 400 degrees.
  2. Beat together egg and milk. Mix together cornmeal, chili powder, cumin, and salt. Dip each fish piece into egg-milk mixture then into cornmeal mixture, coating completely. Repeat.
  3. Arrange fish on a wire rack with baking sheet underneath. Spray with cooking spray.
  4. Bake until cooked through, about 7-10 minutes.
  5. While fish is baking, mix together all the salsa ingredients and set aside.
  6. Once fish is finished, distribute evenly between the tortillas, cover with plenty of mango salsa and dive in!