Fish Tacos with Mango Cucumber Salsa
This recipe serves 2-3. It is one of our favorites and is super easy and fast!
- 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
- Add all the salsa ingredients to a bowl. Mix gently and let the flavors meld while you prepare the batter and fish.
- Heat oil in a pan, deep enough to cover about halfway up the pieces of fish you’re working with.
- Combine flour, salt, and pepper in a bowl and whisk
- Add the beer and dill to the bowl, mix to consistency of pancake batter
*Start heating your tortillas right about now*
- Once the oil is shimmering, or it spits when you flick a tiny bit of batter in it, dredge fish in batter.
- 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.
- 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.
- Build your tacos and enjoy!