IPA Baja Fish Tacos with Mango-Avocado Salsa
- Prep Time 0:30
- Cook Time 0:06
- Estimated Cost $16.50
- 48 Comments
Beer-battered fish tacos are a classic. They’re typically made with a light beer, such as Corona, but I’m a much bigger fan of darker, hop-ier IPA’s. My IPA batter resulted in crisp, flavorful pieces of firm red snapper, which I nestled into soft corn tortillas with a bright, delicious salsa. Feliz Cinco de Mayo!
- 1/2 lb red snapper fillets (2-3 small fillets) $3
- 1/2 cup i.p.a. beer (I like Big Daddy or Lagunitas) $3 for 32-40 oz.
- 2/3 cup flour plus more for dusting fish Pantry
- salt Pantry
- vegetable oil for frying Pantry
- 1 avocado, diced $1.50
- 1/2 red onion, diced $0.50
- juice of 1/2 lime $0.50
- 1 mango, diced $1
- 2 Roma tomatoes, diced $1
- 1 small bunch cilantro, chopped $1
- 1/2 jalapeño, seeded and diced finely $0.50
- 6 corn tortillas $1.50 for 30
- 2 tbsp crumbled cotija cheese $3 for 4 oz.
- Combine beer, flour and a pinch of salt in a bowl. Whisk until a smooth batter is achieved. Set aside.
- Cut fish into 3" pieces, removing small bones if possible. Pour a little flour onto a plate. Lightly dredge fish pieces in flour, shaking off excess. Set aside.
- Heat about 1" vegetable oil in a deep skillet over high heat. Move floured fish and batter near the stove. Dip the floured fish pieces into the batter, ensuring each piece is fully coated and excess drips off. Fry fish pieces, a few at a time, until golden brown and crisp on one side. Use metal tongs or a metal spatula to flip them and cook on the other side. Remove carefully and drain on paper towels.
- Combine avocado, mango, onion, lime, jalapeño, cilantro, tomato and a pinch of salt. Stir to combine.
- To assemble tacos, top each corn tortilla with a few pieces of fish, a couple of large spoonfuls of salsa and a sprinkle of cotija.
Makes 6 tacos.