Fried Fish Tacos with Mango-Tomato Salsa
Speed - 94%
Simplicity - 97%
Tastiness - 100%
97%
Delicious!
These Fried Fish Tacos with Mango-Tomato Salsa were such fun to make and my family loved them! A surefire hit for taco lovers and awesome for summertime.
Ingredients
Mango Salsa
- 1 cup Mango peeled and diced
- 0.75 cups Tomato seeded and diced
- 0.5 cups Red Onion finely diced
- 1 tablespoon Lime Juice
- 2 tablespoon Fresh Cilantro minced
- 0.25 teaspoon Salt
Fried Fish
- 4.5 cups Canola Oil
- 0.75 ounces Flour
- 1 cup Light Beer
- 2 teaspoons Black Pepper
- 2 teaspoon Salt
- 1.5 pounds Skinless Striped Bass or Halibut Filets
Tacos
- 8 Corn Tortillas
- Fresh Cilantro
- Lime wedges
Instructions
Mango Salsa
- Mix mangos, tomatoes, red onion, lime juice, cilantro and salt together. Set aside.
Fried Fish
- Meanwhile, heat canola oil to 365-375 degrees F in a large, heavy-bottomed saucepan.
- Combine flour, light beer, black pepper, and half the salt, and blend well.
- Cut fish into 1 inch strips and pat dry. Dip into batter, and fry in hot oil 4-5 minutes until golden brown, turning partway through. Set aside to drain and season with remaining salt.
Tacos
- Warm tortillas and serve fish on tortillas with mango tomato salsa, fresh chopped cilantro, and wedges of lime.
There are few things I love more than delicious tacos on corn tortillas! My family grew up so close to the Mexican border, that we always had a special place in our hearts for the delicious cuisine of that region. The important focus is always on fresh ingredients, and since that region tends to be warmer there is a long growing season to support delicious fresh produce a large part of the year.
That is all to say that while I have written this recipe to include a fresh mango salsa, if that particular fruit is hard to come by where you live, feel free to replace it with your favorite store-bought salsa of choice! And if you're like my family, mincing up a fresh jalapeño into it for a little kick is always welcome. The sky is the limit!
Any flaky white fish will do even if it is frozen, if you are unable to find the varieties I have listed here. Just try to find one farmed or sustainably fished. The batter here is a classic beer batter– perfect for fish because it fries up light and airy, and complements the comparative lightness of the fish. My favorite tortillas are of course corn, and if you have the proper tortilla press, masa harina, and plenty of time and elbow grease, you can endeavor to make your own.
For the salsa, as mentioned above the super important part here is that the mangos and tomatoes are perfectly ripe and ready to be eaten. There are few things worse than a mealy, underripe or out of season tomato. So make the salsa you can with the best produce you have on hand, or there's no shame in substituting your favorite store-bought brand.
Evenly dice the ripe mangos and tomatoes, place in medium bowl. Dice the red onion a bit smaller, and soak in cold water for a minute. This will remove the super harsh onion edge and make the onion meld with the sweeter ingredients a little better. Drain and toss with the mango and tomatoes. Toss the lime juice, cilantro and salt in and mix well. Set aside.
Meanwhile, heat canola oil in a heavy-bottomed pan to 375 degrees F. Make sure you maintain this heat throughout the frying time, or your fish will not crisp up properly.
Place the flour, black pepper, and half the salt, in a bowl and whisk well together. While whisking slowly, pour the beer in relatively quickly, and use the whisk all the while to blend the batter well. You want to avoid clumps of flour, so if you see any just press them out with your fingers.
Cut the fish into 1 inch strips and pat dry. Dip each piece into the batter, and fry in hot oil 4-5 minutes until golden brown, turning partway through. Set aside over paper towels to drain.
Warm tortillas and place fish on tortillas topped generously with mango tomato salsa, fresh chopped cilantro, and serve with wedges of lime on the side.
Ingredients
Mango Salsa
- 1 cup Mango peeled and diced
- 0.75 cups Tomato seeded and diced
- 0.5 cups Red Onion finely diced
- 1 tablespoon Lime Juice
- 2 tablespoon Fresh Cilantro minced
- 0.25 teaspoon Salt
Fried Fish
- 4.5 cups Canola Oil
- 0.75 ounces Flour
- 1 cup Light Beer
- 2 teaspoons Black Pepper
- 2 teaspoon Salt
- 1.5 pounds Skinless Striped Bass or Halibut Filets
Tacos
- 8 Corn Tortillas
- Fresh Cilantro
- Lime wedges
Instructions
Mango Salsa
- Mix mangos, tomatoes, red onion, lime juice, cilantro and salt together. Set aside.
Fried Fish
- Meanwhile, heat canola oil to 365-375 degrees F in a large, heavy-bottomed saucepan.
- Combine flour, light beer, black pepper, and half the salt, and blend well.
- Cut fish into 1 inch strips and pat dry. Dip into batter, and fry in hot oil 4-5 minutes until golden brown, turning partway through. Set aside to drain and season with remaining salt.
Tacos
- Warm tortillas and serve fish on tortillas with mango tomato salsa, fresh chopped cilantro, and wedges of lime.
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