Baja Fish Tacos with Mango Salsa
I made fish tacos for the family yesterday and the only problem I had, I didn't make enough because they loved them. The recipe has mango salsa as the topping but I added shredded lettuce and diced tomatoes. It is low in cholesterol and it is just the right thing if you are doing the cholesterol challenge.
- 1 cup diced peeled ripe mango
- 1/4 cup finely chopped red onion
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro
- 1/8 teaspoon salt
- 1 jalapeño pepper, seeded and minced
- 5 cups canola oil
- 3.38 ounces all-purpose flour (about 3/4 cup)
- 1 cup beer
- 1 1/2 teaspoons freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1–inch) strips
- 8 (6-inch) corn tortillas
Preparation
- 1. Combine first 6 ingredients; set aside.
- 2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.
- 3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
- 4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.
this looks really good! would like to try this!
ReplyDeleteI would love to try this recipe! deana c
ReplyDeleteLooks like this would be a nice light supper. Thanks for the recipe.
ReplyDelete