Beer Battered Fish Tacos with Margarita Mango Salsa and Jalapeño Crema.
Let me tell you a little secret.
We have still been eating fish tacos like MAD around here.
I don’t know if it’s because they are light and fresh and kinda sorta maybe taste like summer. Or if it’s because I can get out of making a new creative dinner each week because all I have to do is switch up the fish, the slaw, the salsa and the tortillas. Or if it’s because it gives me an excellent excuse to pound a few hundred salty chips.
Or if it’s because it gives me an even better excuse to have a margarita. Probably that, but you know. Nothing new.
This time, I actually put the margarita IN my taco. In a way.
Essentially, I took this slaw and salsa (hello, slawlsa) from a few weeks ago and trashed it up a bit, throwing it all together.
I think we all know what a fruit salsa freak I am – heck, I even use it as a crutch to eat some foods that I don’t truly love. Mango isn’t always my go-to, although I’ve shared what seems like tons of random, different recipes for it over the years. My fruit of choice is usually strawberries or pineapple, but over the last few weeks I’ve been lucky enough to come across some fantastically ripe mangoes, which, like, never ever happens. Mangos are like peaches. I get about two good ones a year.
Not this year though! I’ve been finding some perfectly juicy ones in my grocery store and housing them like there is no tomorrow. I’ve caramelized them and eaten them with coconut cream and lime, though I’m not sure I deem that recipe worthy to share.
And of course I’ve been shoving frozen ones in smoothies.
But. But! Here, I tossed them with some tequila, lime, salt and other good salsa things to garnish a fluffy tortilla envelope of goodness. I seriously cannot get enough.
They happened to be our dinner last Monday and to say we devoured them… would be the understatement of the century. Good thing I’m not dramatic.
On the fish side of things? Beer batter is one of my favorite ways to prepare seafood because even though it’s fried, it’s a fairly light coating. It’s nothing like food that comes from a deep fryer – you know how it all just ends up tasting like whatever has been in the fryer? Eeek. No thank you.
For this beer battered fish, I add a few tablespoons of olive oil to a skillet and cook it that way. Last year, I made beer battered shrimp lettuce wraps (omg, so good!) and cooked it in coconut oil. Fab fab fab. Put a light and fluffy coating on my buttery fish and I’m a happy girl. It also totally reminds me of when I was a kid and my dad would catch a fish or two in northern Michigan and keep one just to fry it up and serve it to us. Occasionally he’d whisk together a little beer batter and it was to die for, even though we fought over the seven bites available. Tastes like nostalgia.
Finally, we shoved some lime salted napa cabbage inside because we can’t get enough. It’s easily my cabbage of choice. And drizzled the entire thing with some jalapeño crema, a little take on the good old chipotle stuff. Flava bomb.
Why is food like this so good? I can’t even stand it. Put the world in a taco.
Beer Battered Fish Tacos with Mango Margarita Salsa
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili pepper
- 10 ounces your favorite beer
- 1/4 cup canola, vegetable or olive oil
- 4 (4-ounce), at least fresh or thawed cod filets
- 1 head napa cabbage, chopped
- 1 lime, juiced
- 4- inch flour tortillas
mango margarita salsa
- 1 mango, chopped
- 1/4 onion, diced
- 1/2 jalapeño, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced and zest freshly grated
- 1 1/2 teaspoons silver tequila
- 1/4 teaspoon salt
- 1 pinch of sugar
jalapeño crema
- 1/2 cup sour cream
- 1/2 jalapeño pepper, seeded and diced
- 1 lime, juiced and zest freshly grated
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- In a bowl, combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder and whisk to combine. Pour in the beer and whisk until a smooth batter forms.
- Heat a large nonstick skillet over medium-high heat and add the oil. Dip the fish in the batter and coat it completely, then drop it in the skillet to fry. Let each piece of fish fry until the sides appear golden and crispy, about 3 to 4 minutes per side. Gently remove the pieces with a spatula and place them on a paper towel to absorb any liquid. Repeat with all the fish, adding more oil if needed.
- In a small bowl, stir together the cabbage with the lime juice and a pinch of salt and pepper.
- To assemble the tacos, warm the flour tortillas. Add a few pieces of the fish on top, followed by the cabbage, the salsa and then a drizzle of the crema. Serve!
mango margarita salsa
- Combine all ingredients in a bowl and stir to combine. Let sit at room temperature for 30 minutes (or if making far ahead of time, covered with plastic wrap in the fridge) before serving so the flavors can marry.
jalapeño crema
- Add the ingredients to a food processor or blender and puree until combined. Let sit at room temperature for 30 minutes before serving.
Did you make this recipe?
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p.s. if you want more tacos… I’ve got you covered.
108 Comments on “Beer Battered Fish Tacos with Margarita Mango Salsa and Jalapeño Crema.”
Beer AND Tekillya all on a Monday?
I think my day just got a little more bearable.
I <3 this. and I <3 you for posting it.
Pinned!
Monday suck always but, yep, i am serving Tuesday meals to this tune of tacos!
GET THIS: I have never had a fish taco. My soul longs for one. I need this.
Oh my goodness – YES!! These look divine. I keep telling myself that eating summer-y foods will help the warm weather to come faster. It doesn’t seem to be working just yet, but these tacos will be on my menu this week!
I think its because it taste like summer…keep em coming!
Love this entire recipe! I’m with you on the beer batter vs. standard deep fry breading! There’s nothing like the freshness of a fish taco – yours look scrumptious!
Yum! These tacos will make me feel like it’s Summer tomorrow when it’s snowing here!
I could seriously eat fish tacos year round. I am in LOVE with them.
What a fun idea! So creative :)
Praise the Lord that the secret is out! Thanks for not keeping these to yourself. No fish taco should go unshared :-)
These look so fresh and delicious! I love that you made a margarita slaw – such a clever idea!
These look amazing! I’ll have to try them out soon.. By the way, I was told that you can tell when mangoes are ripe by picking off the little stem-thingy, and if it’s orange and a little bit “sticky” looking around there, it should be good. (a fruit salesperson told me this, I’ve never actually tried it as I was worried I’d get told off if I started to pick at mangoes in the middle of a shop!)
I want Mango Margarita Salsa on everything! oh my gosh that sounds SO GOOD! pinned I love all your fruit salsas. You make the best ones, always!
I LOVE all of your fruit salsas!!! I made the strawberry avocado one last week and it was amazing! These tacos look da bomb. Great flavor combinations! Definitely going to be making these soon!
Oh man, I can’t even handle how good this sounds! I NEED to try making tacos sometime!
GAAAHHHH! is there seriously anything better on earth than a beer battered fish taco! I could not get over here fast enough to see how amazing these looked!
Oh my goodness, that salsa. And that beer batter. And THOSE TACOS.
I seriously wish I could reach into my screen and grab one this morning. They look amazing, Jessica!!
Finding a good mango can be so difficult. Last week I had a delicious fish taco, and I can’t get them out of my mind now. I need to make these tacos to scratch my fish taco itch!
Beer battered fish, tequila, mango salsa. I cannot get over all the good things in these tacos!
HOLY YUM! Sounds like flavor explosion.
yes please.
I’m on board for anything bear-battered. These look delicious!!
These look incredible! I never like how my fish tacos come out, so I have to try your recipe. Mangos have been so good lately too, so I bet the salsa is amazing as well!
I, also, am pretty obsessed with fish tacos. BUT! I have yet to make any this year! What am I waiting for, sheesh… these are totally going to kick my butt in gear, though! How delicious do those look? Man.
Those tacos look amazing!!! But now I’m dying to know about this caramelized mango with coconut cream and lime! Could you please share??!
Your tacos speak to me, they are always delicious looking!
These flavones look amazing! If only summer would hurry up and come. Your blog is one of my favorites. :)
Ha, ha…autocorrect. *flavors not flavones ;)
Uhhh yeah so I wouldn’t mind eating a few of these. Great recipe with fantastic flavors :)
Happy Blogging!
Happy Valley Chow
I think it’s time to thow open the door, air out the mat and welcome fish tacos into my world along with the daffodils and spring breeze.
FACT: Fish tacos are everything and it’s totally OK to have them everyday! That’s my story and i’m sticking to it!
Also, I don’t love mangos but i do LOVE margs so I must try these out! Pinning now!
You know how I feel about tacos. Add beer batter, margarita mango salsa, jalapeno crema? I think I’ve gone to heaven. MAKING SOON. Pretty soon my family will be eating tacos every night. ;)
This looks sooooooooooooooooooooooooooooooooo delicious!!!
Ohh, I have been craving fish tacos. I want these for breakfast. :)
This sounds amazing!!!! OMG! Wish I had one of these when I was in Cali! I was not so impressed with the fish tacos.
I LOVE fish tacos… is it summer yet????
Funny, I am making quesodillas tonight. Now I want fish tacos instead!
I’m not sure why I never make my own fish tacos…that has to change. Maybe I worry I would eat them every night. Love the marg elements and the crema!
So I have to ask… do y’all have a Chuy’s in your city? Chuy’s is a TexMex restaurant that started in Austin (where I live) many years ago and has now franchised all over the US. They have a creamy jalapeno dip that is my all-time fave! It is very close to your jalapeno crema. I have finally been able to re-create a recipe that is very close to the creamy jalapeno that Chuy’s serves. I love it so much I could drink it through a straw!!! I can’t wait to try your mango margarita salsa. I love mangos so I’m sure this will be quite yummy!
All I have to say is…my mouth is watering
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Omg tequila in my fruit salsa?! YES! Making this next week!
I WANT TACOS EVERY DAY OF MY LIFE.
I pass by a fish store everyday on the way home from work, now I have a reason to stop! This look phenomenal!
I made these last night and they were great! Use a non-stick pan though! For my first batch I did not and all the batter stuck to the bottom of the pan. I will make these again:)
I haven’t even looked at the mangos this year….I’ve probably been missing out on some good, juicy ones. These fish tacos are reason enough for me to go straight to the grocery store this morning.
Mmmm, tacos! You can never have too many taco recipes. Love that the margarita is located, kinda sorta, inside the taco. Yum!
Beer battered fish… with the fruit a delicacy!!
Thank you.
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The fact that you put margarita in the tacos just blows my mind! Amazing!