Fish Tacos with Mango Slaw

Name: Fish Tacos with Mango Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 600g white fish fillets (snapper, tilapia); 1 cup plain flour; 1 cup beer; 1 tsp cumin; salt and pepper to taste; oil for frying; 1 mango, diced; 2 cups red cabbage, shredded; juice of 2 limes; 2 tbsp coriander, chopped; 12 small corn tortillas, warmed; 3 tbsp sour cream; 1 tbsp chipotle in adobo, minced

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

Make beer batter: mix flour, beer, cumin, salt and pepper.

Dip fish pieces in batter. Fry at 180°C for 4-5 minutes.

Make slaw: toss mango and cabbage with lime and coriander.

Mix chipotle crema: sour cream and chipotle.

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

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