Crispy battered fish tacos with sweet chilli mango & avocado salsa—easy seafood tacos bursting with crunch, heat and freshness!
Crispy, golden battered fish meets a vibrant sweet chilli mango & avocado salsa in these irresistible fish tacos. Packed with tropical flavours, the crunchy fish is coated in a light, airy batter, then wrapped in warm tortillas with a sweet and zesty salsa featuring mango, avocado, and a hint of spice. Perfect for an easy seafood taco night, this recipe balances crunch, heat, and freshness in every bite. Whether you’re hosting friends or craving a quick weeknight meal, these fish tacos with mango avocado salsa are a must-try. Ready in under 30 minutes, they’re simple, delicious, and bursting with flavour. Get the full fish tacos recipe and step-by-step instructions now!
Why You’ll Love This Fish Tacos Recipe
✅ Crispy & Crunchy – Golden battered fish adds the perfect texture.
✅ Sweet & Spicy – The sweet chilli mango salsa balances heat and freshness.
✅ Perfect for Taco Night – A crowd-pleaser that’s easy to prepare.
Let me know how your fish tacos turn out, or share your photos in the comments below!

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Crispy Battered Fish Tacos with Sweet Chilli Mango & Avocado Salsa
Light, crispy, and packed with tropical flavours, these battered fish tacos take things up a notch with a golden, crunchy coating and a zesty sweet chilli mango & avocado salsa. The contrast of crispy fish, creamy avocado, and sweet heat from the chilli sauce creates a perfect balance in every bite. Whether you’re planning a casual taco night or want to impress guests, these easy seafood tacos deliver a flavour-packed experience.
Ingredients
- For the crispy battered fish:
- 500g firm white fish (snapper, barramundi, or cod), cut into strips
- 1 cup plain flour
- ½ cup cornflour (for extra crunch)
- 1 tsp baking powder
- 1 tsp garlic powder
- ½ tsp smoked paprika
- 1 cup soda water (chilled) or beer for a beer batter option
- Salt & black pepper to taste
- Vegetable oil, for frying
- For the sweet chilli mango & avocado salsa:
- 1 ripe mango, diced
- 1 ripe avocado, diced
- ½ small red onion, finely chopped
- ½ red capsicum, finely chopped
- 1 small jalapeño, finely chopped (optional)
- 2 tbsp sweet chilli sauce
- Juice of 1 lime
- ¼ cup fresh coriander, chopped
- Salt to taste
- For the tacos:
- 8 small corn tortillas
- ¼ cup sour cream or Greek yoghurt
- 1 tsp hot sauce (optional)
- Extra lime wedges for serving
Instructions
- Make the Batter - In a bowl, whisk together plain flour, cornflour, baking powder, garlic powder, smoked paprika, salt, and pepper. Gradually add soda water or beer, whisking until smooth. The batter should be thick enough to coat the back of a spoon. Let it rest for 5 minutes.
- Heat the Oil - In a deep frying pan or pot, heat about 5cm of vegetable oil to 180°C (350°F).
- Batter & Fry the Fish - Pat the fish dry and coat each piece in a light dusting of plain flour before dipping it into the batter. Carefully place the fish into the hot oil and fry for 3–4 minutes, turning once, until golden brown and
crispy. Drain on a wire rack or paper towels. - Make the Sweet Chilli Mango & Avocado Salsa - While the fish is frying, combine the mango, avocado, red onion, capsicum, jalapeño, sweet chilli sauce, lime juice, coriander, and salt in a bowl. Toss gently and let the flavours meld for a few minutes.
- Warm the Tortillas - Heat corn tortillas in a dry pan for about 30 seconds per side until soft and pliable.
- Assemble the Tacos - Spread a little sour cream or Greek yoghurt on each tortilla. Add crispy battered fish, followed by a generous spoonful of sweet chilli mango & avocado salsa. Drizzle with hot sauce if desired.
- Serve & Enjoy - Garnish with extra coriander and serve with lime wedges. Enjoy your crispy battered fish tacos while they’re hot and crunchy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 531Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 66mgSodium: 533mgCarbohydrates: 56gFiber: 7gSugar: 20gProtein: 27g
Eatdrinkandbekerry.net offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only.

Frequently Asked Questions
Can I use frozen fish?
Yes! Just make sure to thaw it completely and pat it dry before battering.
What is the best oil for frying fish tacos?
Vegetable oil, canola oil, or peanut oil work best as they have a high smoke point and won’t overpower the flavours.
How do I keep the fish crispy?
Place the fried fish on a wire rack instead of paper towels to prevent it from going soggy.
More Fish Recipes
- A wonderful juxtaposition of crisp and soft textures, sweet and sour –Tin Can Bay Scallops with jamon and finger lime
- Light, delicious and full of flavour, this Easy Prawn and Mango Vietnamese Salad is sure to become a favourite for warm summer days.