Ingredients: |
Ingredients: 1 1/2 pounds white fish, cut into 1 inch chunks (I used mahi mahi)
1 teaspoon chili powder
1 1/2 cups flour
1 teaspoon baking powder
1 cup light beer
vegetable oil or canola oil, for frying
soft flour or corn tortillas, warmed
shredded cheddar or cotija cheese, crumbled
shredded lettuce, fresh cilantro and yogurt, for serving
Chipotle Mango Salsa
1 ripe mango, diced
1 ripe, but frim avocado, diced
1 cup cherry tomatoes, halved
1-2 canned chipotle chilies in adobo, chopped
juice from 1 lime
1/4 cup fresh cilantro, chopped
salt, to taste
Creamy Tomatillo Sauce
6 tomatillos, skins removed
2 jalapenos, halved + seeded if desired
1 cup fresh cilantro
1/4 cup plain greek yogurt
1/2 ripe avocado
juice from 1 lime
salt, to taste
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Directions: |
Directions:Heat 1-2 inches of oil in a medium pot over medium heat until a deep fry thermometer reaches 375 degrees F.
Toss the fish with the chili powder. Add the flour, baking powder and beer to a bowl, stir until just combined. Once the oil is hot, dip the fish in the beer batter, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt and lime zest.
Divide the fish among the warmed tacos shells and top with shredded lettuce, salsa (recipe below) and cheese. EAT!
Chipotle Mango Salsa
In a bowl, combine all the ingredients. Taste and adjust spiciness and salt as needed. Serve with the tacos
Creamy Tomatillo Sauce
Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos and the remaining ingredients to a blender or food processor. Pure until smooth and adjust salt as needed. Sauce with will keep in the fridge for up to 1 week. |
This recipe for Baja Fish Tacos with Chipotle Mango Salsa is from