MMM Fish Tacos

  • serves

Haddock fillets fried in homemade batter and served with a homemade coleslaw on warm corn tortillas. Special Equipment: Food processor, deep fryer or heavy-bottomed pot. Courtesy of Colin and Lisa Williams of Williams Family Diner.

21 Ratings
Directions for: MMM Fish Tacos



1 ½ cup rice flour

1 cup all-purpose flour

zest of 1 lemon


1 medium onion, chopped

2 ripe mangoes, chopped

½ cup lime juice

⅓ cup sugar

1 cup canola oil

½ cup mint leaves, loosely packed

½ large green cabbage, shredded

1 medium tomato, finely chopped

2 scallions, finely chopped

2 Tbsp cilantro, chopped

salt, to taste

pepper, to taste


4 (4-oz) haddock fillets

8 (6-inch) corn tortillas

canola oil, for frying



1. To make a batter for the fish, stir together 1 cup of the rice flour, all-purpose flour, baking soda, and lemon zest; reserve remaining rice flour for breading.

2. Whisk 2 cups of water into the flour mixture until smooth; set batter aside while you making the coleslaw dressing.


1. To make the dressing, heat a large pan over medium heat. Add onions and mangoes to the pan and cook while stirring for 3-4 minutes, or until onions start to soften.

2. Stir lime juice and sugar into the onions and mangoes and bring the mixture to a boil; remove from heat and pour mixture into a blender or food processor.

3. Blend until smooth.

4. While blending, pour 1 cup of canola oil into the blender in a slow stream; blend until combined.

5. To blanch the mint for the dressing, prepare a small ice bath. Bring a small pot of water to boil; add mint leaves and blanch for 1 minute.

6. Plunge mint into ice bath, strain, and add mint to the food processor and blend; set dressing aside to cool to room temperature.

7. Once dressing has cooled, toss with cabbage, tomato, scallions, and cilantro; season with salt and pepper, to taste, and set coleslaw aside until assembly.

8. Preheat remaining canola oil to 325ºF in a large heavy-bottomed pot over medium heat.


1. Preheat remaining canola oil to 325ºF in a large heavy-bottomed pot over medium heat.

2. To set up a dredging station for the fish, put remaining rice flour in a small bowl; pour reserved fish batter in a second bowl.

3. Cut haddock fillet in half and dredge each piece in the dredging flour, to cat; dip fish into the batter and fry in oil for 2 minutes, or until fish floats.

4. Set fish on a paper towel to absorb excess oil. Repeat with remaining fish.

5. Toast tortilla shells in a large pan over medium heat.

6. To assemble the tacos, add two pieces of fish to each tortilla and spoon slaw over top; serve two tortillas per serving.

7. Note: Leftover dressing will keep for 3-4 weeks if covered and refrigerated.

See more: Fish, Mexican, Main, Dinner, Comfort Food

More Recipes You'll Love