Fried Fish Tacos with Mango-Tomato Salsa
These delicious tacos are sure to be a hit with anyone in your family. The fresh mango-tomato salsa complements the decadent battered fish perfectly.
Servings: 4 servings
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.