Beer-Battered Fish Tacos with Mango-Avocado Salsa
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.
Ingredients
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
Beer-Battered Cod & Taco Assembly
- 10 oz Cod preferably wild caught and cut into 2-3" pieces
- 2 cups vegetable oil
- 2 cups flour all purpose will do, divided
- 12 oz light beer I used Cigar City Jai Low
- 1 tsp baking powder
- 1 tsp cayenne
- 2 tbsp salt
- tortilla shells flour, corn, grain-free - whichever you prefer…
- cilantro chopped
- lime wedges
- tortilla shells of choice
Instructions
Mango-Avocado Salsa
- Combine all ingredients in a medium bowl. Taste and salt as needed and then refrigerate until ready for taco assembly.
Chipotle Mayo
- Whisk all ingredients together in a small bowl and season as needed. Refrigerate.
Cabbage Slaw
- Stir all ingredients together in a medium sized bowl. Taste and season as needed and also pop into the fridge until later.
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.
- 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.
- 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.
- 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.
- 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.
