Fish Tacos with Mango Cucumber Salsa

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


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


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

  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!

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