Texas Butter Recipe Fish Tacos

Fish Tacos Southern Mango Boom

Course: Main Course
Cuisine: American, Mexican
Prep: 30 minutes
Time: 30 minutes
Total Time: 1 hour
Adjustable Servings: 2
Calories: 7134 kcal

Mango's are already tasty around here and pretty easy to pick out the goods ones. Actually they didn’t seem to skip a beat from last season rolling into this one. Don’t do too much frying around here because of cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist. Below in the batter “parts” you will need the first 5 ingredients. Actually you don’t have to have the egg either. I included the shrimp only because I had like 6 extra. Anyways, let's roll

Print 🖨️


Fish and/or Shrimp Parts

  • 1 pound Swai (or your favorite fish)
  • ½ pound shrimp peeled deviened
  • ½ tbsp Cottonmouth

Mango Pico Parts

  • 6 oz mango ='s 1 ripe cut into about ½ inch cubes
  • 1 oz red bell pepper cut into small squares
  • 1 oz yellow bell pepper cut into small squares
  • 1 oz jalapeno ='s 1/2 jalap, diced
  • 1 oz red onion diced
  • 1 tbsp cilantro chopped
  • 1/4 tsp salt to taste

Fry Batter

  • 1/2 cup flour
  • 1/2 cup cornstarch
  • 1 cup water cold, fizzy water, or beer
  • 2 oz egg ='s 1 egg
  • 1 tsp salt
  • 1 tbsp cottonmouth

Funky Sauce (optional)

  • ¼ cup blue cheese dressing
  • 1 tbsp hot sauce
  • ½ tbsp pepper flakes

Misc Parts

  • 12 oz corn tortillas 1 bag
  • 48 ounces peanut oil

The Build

Fish and/or Shrimp Prep

  1. In pot go ahead and start heating oil to 365 degrees.
  2. Cut fish into strips or no bigger than 2 inch squared.
  3. Clean dry and sprinkle Cottonmouth all over.

Fry Batter Prep

  1. Mix dry ingredients good.
  2. Put cold water in bowl and whisk in the dry ingredients.
  3. Mix til incorporated and not lumpy. Doesn’t take much.

Mango Pico Prep

  1. While oil is likely still heating mix all the mango parts ingredients and test.
  2. Longer it sits better it gets.
  3. Also start heating small fry pan to medium heat for tortilla warm up.

Time To Burn

  1. When frying you need the oil pretty hot and can’t add too much crap at once. I’ll add like 4 pieces at a time pumping 365 degree oil.
  2. When you drop those 4 pieces in your oil temperature is gonna drop big time. Hang in there, set timer at 4 minutes and towards the 3 minute mark you should see oil coming back up.
  3. When they are nice and golden brown, about 4 minutes possibly longer. Pull from very hot oil with tongs or a fry basket picker upper thing. This is where your judgement comes in. 

  4. Place on rack or paper towels to drain.

Plating The Tacos

  1. Mix up “Funky Sauce” if you're using.
  2. Heat both side of tortillas you are using in your preheated pan. If you have a stick of butter rub a very little bit in bottom of pan. Like a quick brush light coating.
  3. Lastly lay in tortilla a line of fish, some mango pico, a shrimp, and funky sauce.
  4. It’s all you! Enjoy amigo!!!
➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Fish Tacos Southern Mango Boom
Amount Per Serving (355 g)
Calories 7134 Calories from Fat 6264
% Daily Value*
Total Fat 696g 1071%
Saturated Fat 119g 595%
Cholesterol 504mg 168%
Sodium 3977mg 166%
Potassium 1647mg 47%
Total Carbohydrates 154g 51%
Dietary Fiber 16g 64%
Sugars 16g
Protein 89g 178%
Vitamin A 79.6%
Vitamin C 124.3%
Calcium 41%
Iron 55.8%
* Percent Daily Values are based on a 2000 calorie diet.
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