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Fish Tacos with Mango Slaw
Crispy battered fish tacos with fresh mango slaw and chipotle crema. Frying the battered fish at a steady 180°C gives it a properly crisp, golden coating instead of a greasy, soggy one.
Total time
30 min
Prep
20 min
Cook
10 min
Difficulty
medium
Cuisine
American
Ingredients
600gwhite fish fillets (snapper, tilapia)
1 cupplain flour
1 cupbeer
1 tspcumin
salt and pepperto taste
oilfor frying
1mango, diced
2 cupsred cabbage, shredded
juice of 2limes
2 tbspcoriander, chopped
12small corn tortillas, warmed
3 tbspsour cream
1 tbspchipotle in adobo, minced
Instructions
1
Make beer batter: mix flour, beer, cumin, salt and pepper.
2
Dip fish pieces in batter. Fry at 180°C for 4-5 minutes.
3
Make slaw: toss mango and cabbage with lime and coriander.
4
Mix chipotle crema: sour cream and chipotle.
5
Fill tortillas with fish, slaw and chipotle crema.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
408
Protein
10.7g
Fat
5.4g
Carbs
79.7g
Fiber
8.4g
Sodium
86mg
Reviews
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★★★★★
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