Baja Fish Tacos with Mango Salsa

Name: Baja Fish Tacos with Mango Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters beer; 2 teaspoons freshly ground black pepper; 1 liters canola oil; 8 6-inchs (6-inch) corn tortillas; 177 milliliters 3.38 ounces all-purpose flour (about; 1 Tbsp chopped fresh cilantro; 1 teaspoon garlic powder; 680 grams skinless halibut fillet, cut into 16 (3 x 1–inch) strips; 1 jalapeño pepper, seeded and minced; 1 Tbsp fresh lime juice; 237 milliliters diced peeled ripe mango; 59 milliliters finely chopped red onion; 0 teaspoons salt; 1 teaspoon salt

The recipe Baja Fish Tacos with Mango Salsan is ready in approximately 45 minutes and is definitely a super dairy free and pescatarian option for lovers of Mexican food. This main course has 650 calories, 38g of protein, and 32g of fat per serving. This recipe serves 4. If you have corn tortillas, flour, mango, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert.

Instructions

Combine first 6 ingredients; set aside.

Clip a fry thermometer to the side of a large, heavy saucepan.

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Kitchen Thermometer

Sauce Pan

Add oil to pan; heat over medium-high heat until thermometer registers 37

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Cooking Oil

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Kitchen Thermometer

Frying Pan

Reduce heat to medium, maintaining oil temperature.

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Cooking Oil

Weigh or lightly spoon flour into dry measuring cups; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk.

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Garlic Powder

Black Pepper

All Purpose Flour

Beer

Salt

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Whisk

Add fish to batter, tossing gently to coat.

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Fish

Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375 throughout cooking process).

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Fish

Cooking Oil

Drain fish on paper towels. Repeat procedure in batches with remaining fish.

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Fish

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Paper Towels

Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

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Tortilla

Salsa

Fish

Equipment

Ingredients

Servings:

237milliliters

beer 2teaspoons

freshly ground black pepper 1liters

canola oil 86-inchs

(6-inch) corn tortillas 177milliliters

3.38 ounces all-purpose flour (about 1Tbsp

chopped fresh cilantro 1teaspoon

garlic powder 680grams

skinless halibut fillet, cut into 16 (3 x 1–inch) strips 1

jalapeño pepper, seeded and minced 1Tbsp

fresh lime juice 237milliliters

diced peeled ripe mango 59milliliters

finely chopped red onion 0teaspoons

salt 1teaspoon

salt

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The St. Michael-Eppan Anger Pinot Grigio with a 4.3 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.