IPA Baja Fish Tacos with Mango-Avocado Salsa
- Prep Time 0:30
- Cook Time 0:06
- Estimated Cost $16.50
- 16 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!
Ingredients
- 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.
Directions
- 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.
Leave a Comment
What They're Saying
Heather @ (The Single Dish), on May 6, 07:07 AM, wrote:
Fish tacos look so great! So pretty!
Garrett deRosset, on May 11, 05:48 AM, wrote:
This was my first attempt at batter and frying and it turned out Amaaazing. I couldn’t find cotija, so I subbed in some other cheese. But before that though I made some one-ingredient banana ice cream (that’s a good budget desert). It took quite a bit of prep time, and I’m glad I had a friend help me. Just don’t forget to take the bones out of the fish otherwise you’ll be grinding them in your mouth like an angry troll like I did.
Brian Lederman, on May 11, 07:47 PM, wrote:
Gabi – I’ve never attempted to batter and fry before (I’ve breaded but not battered). Your recipe was amazing and super easy! I ended up using Mahi Mahi and Queso Fresco since they had it at TJs on the cheap. This recipe is definitely going into the rotation.
Kara E. Murphy, on May 18, 05:05 PM, wrote:
These look so delish! At only $16.50 for the ingredients, it’s definitely a great deal too.
Tricia, on May 21, 02:43 PM, wrote:
I did this recipe to the tee – it’s a shame most couldn’t find cotija because it was amazing with these tacos! Everything was delicious. The salsa was delicious on it’s own as leftovers! I can’t wait to make it for a party. :)
Thanks!
Mark, on Jul 26, 06:48 AM, wrote:
Just wanted to thank you Gabi for an awesome creation. I made a modified version of this recipe last night and it was absolutely fabulous!
Cheers!
Mark
Isabelle, on Aug 1, 05:08 PM, wrote:
Wow! This recipe is so easy to do and yet sooooooooooo tasteful! The salsa is the best thing I ever had! Definitely one that I will do again and again in the future :-)
Lydia Thompson, on Dec 7, 01:09 PM, wrote:
Gabi you never fail to disappoint! I was needing a good batter recipe for fish tacos. I have been following your site for four years, and love the little spins you put on classic recipes like this. I add a little extra ground spices in my batter, and can’t have a fish taco without some shredded cabbage on top!
Kate, on Apr 12, 06:20 PM, wrote:
Yummy!!!! I made it gluten free and it was delicious!!! The salsa was awesome!!!
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