Beer-Battered Fish Tacos with Mango-Avocado Salsa Recipe

Beer-Battered Fish Tacos with Mango-Avocado Salsa Recipe

Tacos are a love language for a lot of folks. I can’t quite put my finger on exactly why the handheld treat appeals to the masses, but I have a few guesses. There are so many taco renditions out there that you’re bound to fall in love with at least one.

One of my personal favorites is Baja style which originated in none other than Baja California, Mexico. This type of taco is usually comprised of a white and flakey fish, often fried, a cabbage slaw of sorts and usually some kind of crema/sauce. This taco recipe was of course inspired by the refreshing Baja style taco, but I’ve added even more excitement with a bright mango-avocado salsa. Both fruits are in season in Florida during the month of August and Rollin’ Oats has plenty of them waiting for you – organic, ripe, juicy and delicious. Don’t limit the use of this salsa to just these tacos – have it as an appetizer with chips, spoon it on a salad, etc.

Beer-Battered Fish Tacos with Mango-Avocado Salsa
Beer-Battered Fish Tacos with Mango-Avocado Salsa

I have found that we humans are quite particular when it comes to our tortilla shell preference. Flour or corn? Soft shell or do we want crunch? Street style or perhaps a bit larger? There are so many questions. Because of this, I’ve left the tortilla preference totally up to you and Rollin’ Oats has a variety of shells all over the board for you to pick from. Flour, corn, hard shell or even grain-free (made by Siete and they’re fantastic).

As for the Cod, you’ll find a ten ounce bag of wild-caught in the frozen section at the back of Rollin’ Oats which proved to be incredible-tasting. If you aren’t a fan of cod or can’t find it, any flaky fish will suffice.

Beer-Battered Fish Tacos with Mango-Avocado Salsa

Beer-Battered Fish Tacos with Mango-Avocado Salsa

Abby Allen-Leach
These are going to be your summer go-to taco for any occasion. Don't limit the use of the salsa to just this dish - it's great on salads and as an appetizer on its own too.
5 from 1 vote
Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course, Main Dish
Cuisine American, Mexican
Servings 4 people
Calories 542 kcal


Mango-Avocado Salsa

  • 1 avocado diced in small cubes
  • 1 mango diced in small cubes
  • 1/2 medium onion diced
  • 1 lime
  • 1 jalapeno seeds and stem discarded, minced
  • 2 tbsp cilantro fresh, roughly chopped
  • salt as needed

Chipotle Mayo

  • 1/4 cup mayo
  • 2 tsp liquid from can of chipotle chiles
  • 1/2 lime juice of only
  • 1/2 tsp salt more as needed

Cabbage Slaw

  • 1 cup red cabbage finely chopped/shredded
  • 1 cup green cabbage finely chopped/shredded
  • 1/2 lime juice of only
  • 1/2 tsp salt plus more as needed
  • pepper to taste


Mango-Avocado Salsa

  • Combine all ingredients in a medium bowl. Taste and salt as needed and then refrigerate until ready for taco assembly.
    Mango-avocado salsa

Chipotle Mayo

  • Whisk all ingredients together in a small bowl and season as needed. Refrigerate.
    Chipotle Mayo

Cabbage Slaw

  • Stir all ingredients together in a medium sized bowl. Taste and season as needed and also pop into the fridge until later.
    Cabbage slaw

Beer-Battered Cod & Taco Assembly

  • In a medium bowl combine 1 1/4 cup flour, beer, baking powder and one tbsp salt. Whisk until smooth without chunks. Add remaining flour, salt and cayenne to another medium bowl and combine. Pat cod pieces with a paper towel and season with a pinch or two of salt.
    Cod pieces dried and salted
  • Toss cod pieces in dry flour and cayenne mix and then dredge in batter. Set dredged pieces on a cooling rack set over parchment to catch the drippings.
    Cod dredged in batter
  • Heat oil (it should be 2-3 inches thick - if not, add more) over medium high heat until 350-375 degrees (you can use a deep fat thermometer for precise temps). Add fish pieces (you can do this in two batches) and allow to fry for 3-4 minutes.
    Cod frying on the second side
  • Flip and fry for another three minutes until cod is cooked through and golden brown in color. Remove and allow to cool on a parchment-lined plate.
    Fried cod pieces
  • To assemble the tacos, add a spoonful of the cabbage slaw, 1-2 pieces of fish, salsa, drizzle of chipotle mayo and cilantro and lime wedges as needed.
    Beer-Battered Fish Tacos
Nutrition Facts
Beer-Battered Fish Tacos with Mango-Avocado Salsa
Amount Per Serving
Calories 542 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 8g
Monounsaturated Fat 7g
Cholesterol 36mg12%
Sodium 4035mg175%
Potassium 851mg24%
Carbohydrates 68g23%
Fiber 8g33%
Sugar 10g11%
Protein 22g44%
Vitamin A 1215IU24%
Vitamin C 58mg70%
Calcium 128mg13%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.


Calories: 542kcalCarbohydrates: 68gProtein: 22gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 7gTrans Fat: 0.03gCholesterol: 36mgSodium: 4035mgPotassium: 851mgFiber: 8gSugar: 10gVitamin A: 1215IUVitamin C: 58mgCalcium: 128mgIron: 4mg
Keyword Beer-Battered Fish Tacos, Best Taco Recipe, Fish Taco Recipe
Tried this recipe?Let us know how it was!
DISCLAIMER: Kevin, Lori, Abby, Haley, Lindsey & Mahika do not dine anonymously (this would be impossible) and we sometimes get free food (though never expected). However, we dine with the locals and we support our own. You will always get honesty in a respectful manner. We do not include any large national or regional chains in our ratings and reviews. We focus on independent locally owned eateries exclusively.

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