Fish Tacos with Mango Cucumber Salsa

This recipe serves 2-3. It is one of our favorites and is super easy and fast!

Ingredients

The basics:

• 1/2 pound halibut, rockfish, lingcod, or any other white fish cut into boneless strips about 1/2″ thick.
• Corn tortillas

For the salsa:

• 1/2 English cucumber, chopped
• 1 mango, peeled and chopped
• 2 scallions, sliced
• Juice of half a lemon
• Juice of 1 lime
• 2 Tbsp cilantro, chopped
• 2 Tbsp Parsley, chopped
• 2 Tbsp Dill, chopped
• 2 Tbsp white wine vinegar
• 1 tsp salt
• 1/2 tsp pepper

For the beer batter:

• 1 cup flour
• 1/2 a beer (usually a lighter beer like a pale ale or an IPA but it doesn’t matter much)
• about 1/4 tsp salt
• about 1/4 tsp pepper
• 2 Tbs dill, finely chopped

Directions

Salsa

1. Add all the salsa ingredients to a bowl. Mix gently and let the flavors meld while you prepare the batter and fish.

Batter

1. Heat oil in a pan, deep enough to cover about halfway up the pieces of fish you’re working with.
2. Combine flour, salt, and pepper in a bowl and whisk
3. Add the beer and dill to the bowl, mix to consistency of pancake batter

*Start heating your tortillas right about now*

Fish

1. Once the oil is shimmering, or it spits when you flick a tiny bit of batter in it, dredge fish in batter.
2. Place the fish in the oil a few pieces at a time. Keep a close eye on it, and flip when the underside is golden brown.
3. Remove from oil when golden brown throughout and place on a wire rack, paper towel, or paper bag and keep warm until all the fish is cooked.
4. Build your tacos and enjoy!