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As part of our Be Different campaign with Wild Alaska Seafood, Breddos Tacos' co-founder dreamed up this delicious taco, served up with mango salsa and chipotle mayonnaise



Total time

50 minutes


  • 1 alaska wild pollock fillet (cut into 4 40 - 50 gram rectangular pieces 100 g rice flour to dip the fish into 500 ml rapeseed oil, for frying)


  1. To make the salsa, mix all ingredients together and store in the fridge until needed. Blend the mayonnaise with the chipotle until combined, set aside Heat the rapeseed oil to 190°C. Prep the batter by mixing together the flour, baking powder and salt. Slowly pour in the sparkling water or beer until you have a pancake like consistency. Don’t worry about any lumps Dip the fish into the rice flour, then using tongs or carefully with your fingers, dip the fish into the batter. Let the excess batter drip off and slowly release the fish into the hot oil. Be sure to put the fish into the oil away from your body in case of any splashbacks. Repeat with 3 other pieces of fish. Cook for 3-4 minutes, until the fish look golden and crispy. Take the 4 pieces of fish out of the oil, sprinkle with a pinch of salt and leave to drain on kitchen paper. Then prep the tortillas in a dry, hot frying pan, heating them up until warm to the touch – this should take around 1 minute per side. Next, place a dollop of mayonnaise on each tortilla, followed by a small amount of red cabbage a portion of fish and a teaspoon of mango salsa. Garnish with coriander leaves and a wedge of lime.
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