Fish Tacos with Mango Salsa

Name: Fish Tacos with Mango Salsa
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g white fish fillets, cut into strips; 1 cup plain flour; 1 tsp baking powder; 1 cup cold beer; 1 tsp cumin; 1 tsp salt; vegetable oil for frying; 8 small corn tortillas, warmed; 1 mango, diced; 1/2 red onion, diced; fresh coriander handful; 2 limes, juiced; 1/2 cup sour cream

Crispy beer-battered fish in warm tortillas with vibrant mango salsa and lime crema. Using very cold beer straight from the fridge is what keeps the batter light and crisp instead of heavy.

Total time

40 min

Prep

25 min

Cook

15 min

Difficulty

medium

Cuisine

American

Ingredients

600gwhite fish fillets, cut into strips

1 cupplain flour

1 tspbaking powder

1 cupcold beer

1 tspcumin

1 tspsalt

vegetable oilfor frying

8small corn tortillas, warmed

1mango, diced

1/2red onion, diced

fresh corianderhandful

2limes, juiced

1/2 cupsour cream

Instructions

Make batter: whisk flour, baking powder, cumin and salt. Whisk in beer until smooth.

Make salsa: combine mango, red onion, coriander and lime juice.

Mix sour cream with 1 tbsp lime juice for crema.

Heat oil to 180°C. Dip fish in batter and fry 3-4 minutes until golden. Drain.

Fill tortillas with fish, mango salsa and crema.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

493

Protein

36.5g

Fat

9.5g

Carbs

62.5g

Fiber

Sodium

706mg

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