Fish Tacos with Mango Salsa
Nutritional Information
Crispy beer-battered fish topped with fresh mango salsa and creamy cilantro lime sauce.
This recipe is originally for 4 servings. How many are you cooking for today?
- 1 lb white fish fillets (mahi-mahi or cod)
- 1 cup all-purpose flour
- 1 cup beer
- 8 pieces corn tortillas
- 1 large mango, diced
- 1 cup red onion, minced
- 1 jalapeño jalapeño, seeded and minced
- 2 tablespoons cilantro, chopped
- 2 tablespoons lime juice
- 1 cup sour cream
- 2 cups cabbage, shredded
- 2 cups vegetable oil for frying
Mix mango, red onion, jalapeño, cilantro, and 1 tbsp lime juice for salsa. Set aside.
Combine sour cream with remaining lime juice and half the cilantro for sauce.
Cut fish into strips and season with salt and pepper.
Whisk flour and beer until smooth for batter. Let rest 10 minutes.
Heat oil to 375°F in a deep pot. Dip fish in batter and fry until golden, 3-4 minutes.
Warm tortillas and fill with fish, cabbage, mango salsa, and cilantro lime sauce.
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