Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. paprika
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 cup beer
- 1 egg
- 2 cups vegetable oil
- 8 small corn tortillas
- 1 cup shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
For the Mango Salsa:
- 1 ripe mango, peeled and diced
- 1/2 red onion, diced
- 1/2 red bell pepper, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper, to taste
Special equipment needed:
- Deep-fry thermometer
- Large skillet or Dutch oven
Step-by-step instructions:
1. Make the Mango Salsa: In a medium bowl, combine the mango, red onion, red bell pepper, jalapeño pepper, cilantro, lime juice, salt, and pepper. Stir well and set aside.
2. In a shallow dish, whisk together the flour, garlic powder, cumin, paprika, salt, and black pepper.
3. In another shallow dish, whisk together the beer and egg.
4. Cut the fish fillets into small pieces, about 2 inches long and 1 inch wide.
5. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Dip each piece of fish into the flour mixture, shaking off any excess, then dip it into the beer mixture, letting any excess drip off.
7. Carefully place the fish into the hot oil and fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain.
8. Warm the tortillas in the microwave or on a griddle.
9. To assemble the tacos, place some shredded cabbage on each tortilla, then top with a few pieces of fish. Spoon some mango salsa over the fish, then sprinkle with chopped cilantro. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Vegetable oil should be heated to 375°F.
Serving size:
- This recipe makes 8 small tacos, serving 2-4 people.
Nutritional information:
- Calories: 338
- Fat: 15g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 556mg
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 8g
- Protein: 18g
Substitutions for ingredients:
- Any white fish fillets can be used in place of cod or tilapia.
- Corn tortillas can be substituted with flour tortillas.
- Red cabbage can be used instead of green cabbage.
- Mango can be substituted with pineapple or papaya.
Variations:
- Add sliced avocado to the tacos for extra creaminess.
- Use a different type of salsa, such as pico de gallo or tomatillo salsa.
- Make the tacos with shrimp instead of fish.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy coating.
- Don't overcrowd the pan when frying the fish, as this can cause the temperature of the oil to drop and result in soggy fish.
- Use a slotted spoon to remove the fish from the oil to prevent excess oil from getting on the tacos.
Storage instructions:
- Leftover fish and mango salsa can be stored separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the fish, place it on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until heated through.
- The mango salsa can be served cold or at room temperature.
Presentation ideas:
- Serve the tacos on a platter with lime wedges and extra cilantro for garnish.
- Arrange the tacos on individual plates and drizzle with a spicy mayo or crema.
Garnishes:
- Lime wedges
- Chopped cilantro
- Sliced avocado
- Spicy mayo or crema
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the fish is not crispy enough, make sure the oil is hot enough before adding the fish.
- If the fish is overcooked, reduce the cooking time or lower the heat of the oil.
Food safety advice:
- Use a deep-fry thermometer to ensure the oil reaches the proper temperature.
- Always handle raw fish with care and wash your hands and any surfaces that come into contact with the fish.
Food history:
- Baja fish tacos originated in the Baja California region of Mexico, where they were traditionally made with fried fish, cabbage, and a creamy sauce.
Flavor profiles:
- The crispy fish pairs well with the sweet and tangy mango salsa, while the cabbage adds a crunchy texture and the cilantro adds a fresh, herbaceous flavor.
Serving suggestions:
- Serve the tacos with lime wedges on the side for squeezing over the fish.
- Offer a variety of hot sauces or salsas for guests to customize their tacos.
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Region: Mexican