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Fish Tacos with Mango Salsa

Beer battered fish tacos with our fresh Mango Salsa!
Course: Entrée
Cuisine: Mexican

Ingredients

  • 12 (1 1/2 oz. ea.) cod fillets or white fish wash and pat dry
  • 1 small head green or red cabbage shredded
  • 4 Lime wedges
  • Tortillas
  • Salsa
  • BEER BATTER :
  • 1 (12 oz.) can beer
  • 1 1/2 c. all-purpose flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • DRESSING :
  • 1/2 c. mayonnaise
  • 1/2 c. plain yogurt
  • 1 clove garlic minced
  • 4 ripe tomatoes seeded and finely diced
  • 1/2 c. onion finely diced
  • 2 T. Salsa

Instructions

  • DRESSING: In a medium bowl, stir together all ingredients. Refrigerate until ready to use.
  • Heat vegetable oil to 375 degrees.
  • BEER BATTER: Whisk together all ingredients. Dredge fish in prepared batter. Fry a single layer of fish until golden brown. Drain fish on paper towels. Season with salt and pepper.
  • Heat tortilla shells until soft. Pile on shredded cabbage, fried fish, dressing, salsa, and a squeeze of lime, fold and eat.
  • Cook’s Note: Use your favorite salsa or try our Mango Salsa, a tropical blend of fresh ingredients that will turn any dish into an exciting new favorite.

Notes

Recipe for homemade Mango Salsa