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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
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Prep Time 30 minutes
Cook Time 15 minutes
Course Main Course, Main Dish
Cuisine American, Mexican
Servings 4 people
Calories 542 kcal

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.
    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.

Nutrition

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
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