fish tacos el paso salsa mangue
30 minutes • 6 tacos

El Paso Fish Tacos & Mango Salsa

Delicious fish tacos enhanced with our El Paso Tex-Mex spices and a spicy mayonnaise enhanced with our Chipotle Rum hot sauce. Served with a mango salsa made with red pepper, red onion, lime juice and cilantro, this recipe is a hit for Mexican fiestas.


  • 6 small tortillas
  • 500 g haddock
  • 1 cup of flour
  • 3 eggs
  • 1 cup Panko breadcrumbs
  • ½ cup crushed salt and vinegar chips (Miss Vickie's)
  • 3 tbsp. tbsp El Paso Tex-Mex spice
  • Salt and pepper to taste
  • Lime wedges for serving
  • Hot peppers for serving


  • 2 mangoes cut into small cubes
  • 1 finely chopped red pepper
  • 1 finely chopped red onion
  • The juice of a lime
  • 1 C. tbsp Tequila Lime hot sauce
  • ¼ cup chopped cilantro


  • 3 tbsp. tablespoon of mayonnaise
  • 3 tbsp. tablespoon of sour cream
  • 2 tbsp. tbsp El Paso Tex-Mex spice
  • 3 to 4 tbsp. tbsp Chipotle Rum Hot Sauce


  1. In a bowl, combine the mango, bell pepper, onion, lime juice, cilantro and Tequila Lime hot sauce. Mix well and refrigerate.
  2. For the spicy mayonnaise, mix the sour cream, mayonnaise, El Paso Tex-Mex spices, Chipotle Rum hot sauce and set aside in the refrigerator.
  3. In 3 bowls, add the flour, beaten eggs and mix the Panko and the salt and vinegar chips in the 3rd bowl.
  4. Cut the fish into strips lengthwise.
  5. Dip the strips individually in the flour, then the eggs and finally in the breadcrumb mixture.
  6. In the fryer or pan, heat the oil to 375°F, cook the strips in small batches for about 2 to 3 minutes depending on the size of the pieces.
  7. Serve the tacos with the mango salsa, homemade chipotle mayonnaise and fried fish. Sprinkle with coriander and hot peppers before serving.

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