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Crispy Fish Tacos with Mango Slaw

Est. Cost: $12.98 | $3.25 per person

Estimated cost based on featured sale items only. Does not include common pantry staples (oil, salt, spices, etc.).

MexicanMediumPrep: 20 minCook: 15 minServes: 4

Beer-battered cod tacos topped with crunchy slaw and creamy sauce for a fresh take on taco night.

Ingredients

  • 1 lb Cod Fillets, cut into strips (On Sale: $9.99 lb)

  • 12 Chi Chi's Soft Taco Tortillas (On Sale: 2/$4)

  • 1 Red Mango, diced (On Sale: $0.99)

  • 1 cup flour

  • 1 cup beer

  • 2 cups shredded cabbage

  • 1/2 cup mayonnaise

  • 2 tbsp lime juice

  • 1 tsp chili powder

  • Vegetable oil for frying

  • Salt to taste

Directions

Step 1: Make slaw: combine cabbage, diced mango, 2 tbsp mayonnaise, 1 tbsp lime juice, and salt. Refrigerate.

Step 2: Make sauce: mix remaining mayonnaise, lime juice, and chili powder. Set aside.

Step 3: Pat cod strips very dry. Season with salt.

Step 4: Whisk together flour, 1/2 tsp salt, and beer until smooth batter forms.

Step 5: Heat 2 inches oil in deep skillet to 375°F.

Step 6: Dip fish strips in batter and fry 3-4 minutes until golden and crispy. Drain on paper towels.

Step 7: Warm tortillas and assemble tacos: fill with fried fish, mango slaw, and drizzle with sauce.

Chef's Tip: Keep fried fish warm in 200°F oven while cooking batches. Pat fish very dry before battering.

Save by using Sale cod and tortillas make restaurant-style tacos at home for less and Serve with Lime wedges and hot sauce.

Sale Prices Valid May 3, 2026 to May 9, 2026

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