Tacos-Fish-Beer Battered with Mango Margarita Salsa

By timbrehse

Ingredients

• 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
• 1 mango, chopped
• 1/4 onion, diced
• 1/2 jalapeño, seeded and diced
• 2 tablespoons chopped fresh cilantro
• 1 lime, juiced and zest freshly grated
• 1 1/2 teaspoons silver tequila
• 1/4 teaspoon salt
• 1 pinch of sugar
• Jalapeño Crema
• 1/2 cup sour cream
• 1/2 jalapeño pepper, seeded and diced
• 1 lime, juiced and zest freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Details

Servings 4
Cooking time 60mins
Adapted from teats.com

Preparation

Step 1

Whisk to combine the flour, garlic powder, onion powder, smoked pap, salt and chili powder.
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 to a paper towel lined dish.
Repeat, 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
Let sit at room temperature for 30 minutes

Jalapeño Crema

In a food processor, Puree ingredients until combined.
Let sit at room temperature for 30 minutes before serving.