My Favorite Fish Tacos with Mango Salsa!

By Tatyana's Everyday Food · 60 min

Ingredients

Instructions

1. Finely chop the avocado, mango, red onion and tomato (deseed the tomato first for a less watery salsa) and put them in a large bowl.
2. Add the chopped cilantro and squeeze in the juice of 1 lime (about 2 tablespoons). Mix the salsa right before serving.
3. Scoop the flesh of the avocados into a large bowl and add a few tablespoons each of chopped red onion, tomato and cilantro, plus a squeeze of lime juice.
4. Mash with a large fork until chunky, then season with salt and pepper to taste. Set aside.
5. In a large bowl, whisk together the flour, rice flour, cornstarch and all the spices. Slowly add the beer, mixing to a smooth paste before adding the rest of the liquid.
6. Spread the remaining 1 cup of flour on a flat tray for coating.
7. Cut the cod into thick strips about ½ inch thick.
8. Heat 4 to 5 cups of canola oil in a tall sauté pan or pot over medium heat until it reaches 325°F.
9. Fry 6 to 8 pieces at a time: coat each piece in flour, dip it in the beer batter until well coated, then drop it into the hot oil.
10. Fry for 4 to 5 minutes until rich golden brown. Move the fish to a wire rack to cool.
11. Warm the tortillas directly over a gas flame or in a hot frying pan.
12. Spread guacamole on each tortilla, add several pieces of fish, top with mango salsa, crumbled queso fresco and cilantro. Finish with lime juice and serve immediately.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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OnionTomatoRed onionLimeTortillaAvocadoMangoCod