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Fish Tacos with Mango Salsa
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.
Ingredients
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.
