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
- 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
- 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.
- Add the ingredients to a food processor or blender and puree until combined. Let sit at room temperature for 30 minutes before serving.
p.s. if you want more tacos… I’ve got you covered.