Baja Fish Tacos With Mango Salsa Recipe

Name: Baja Fish Tacos With Mango Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced peeled ripe mango; 1/4 cup finely chopped red onion; 1 tablespoon fresh lime juice; 1 tablespoon chopped fresh cilantro; 1/8 teaspoon salt; 1 jalapeno pepper, seeded and minced; 5 cups canola oil; 3.38 ounces all-purpose flour (about 3/4 cup); 1 cup beer; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon salt; 1 teaspoon garlic powder; 1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1-inch) strips; 8 (6-inch) corn tortillas

Servings: persons

1 cup diced peeled ripe mango
1/4 cup finely chopped red onion
1 tablespoon fresh lime juice
1 tablespoon chopped fresh cilantro
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced
5 cups canola oil
3.38 ounces all-purpose flour (about 3/4 cup)
1 cup beer
1 1/2 teaspoons freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 (3 x 1-inch) strips
8 (6-inch) corn tortillas

1
Combine first 6 ingredients; set aside.
2
Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375u00b0. Reduce heat to medium, maintaining oil temperature.
3
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. 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 375u00b0 throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4
Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

2965

kcal

Calories

302

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup diced peeled ripe mango, 1/4 cup finely chopped red onion, 1 tablespoon fresh lime juice, 1 tablespoon chopped fresh cilantro, and more.

Yes, Baja Fish Tacos With Mango Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baja Fish Tacos With Mango Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions