Tempura-Fried Fish Tacos with Tropical Salsa Recipe

Name: Tempura-Fried Fish Tacos with Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 2 teaspoons baking powder; 1 cup seltzer water, ice cold, or more as needed; Vegetable oil, for deep-fryer; 1 pound firm white fish fillets, such as grouper, striped bass, or cod, cut into 1-ounce strips; Salt and freshly ground black pepper; Cayenne pepper, to taste; 8 blue corn tortillas, warmed according to package directions; 2 cups shredded napa cabbage; Tropical Salsa, recipe follows, for serving; Hot chili sauce, for serving, optional (recommended: Sriracha); 1/2 cup diced mango; 1/2 cup diced papaya; 1/2 cup diced pineapple; 1/2 cup diced red onion; 1/4 cup chopped cilantro leaves; 1/8 cup cider vinegar; 2 fresh red chile peppers, seeded and minced; 1 teaspoon crushed red pepper flakes, or to taste; 1/2 teaspoon sugar, or to taste (this will depend on the sweetness of the fruit)

Servings: persons

3/4 cup all-purpose flour
2 teaspoons baking powder
1 cup seltzer water, ice cold, or more as needed
Vegetable oil, for deep-fryer
1 pound firm white fish fillets, such as grouper, striped bass, or cod, cut into 1-ounce strips
Salt and freshly ground black pepper
Cayenne pepper, to taste
8 blue corn tortillas, warmed according to package directions
2 cups shredded napa cabbage
Tropical Salsa, recipe follows, for serving
Hot chili sauce, for serving, optional (recommended: Sriracha)
1/2 cup diced mango
1/2 cup diced papaya
1/2 cup diced pineapple
1/2 cup diced red onion
1/4 cup chopped cilantro leaves
1/8 cup cider vinegar
2 fresh red chile peppers, seeded and minced
1 teaspoon crushed red pepper flakes, or to taste
1/2 teaspoon sugar, or to taste (this will depend on the sweetness of the fruit)

1
In a bowl whisk together the flour and baking powder.
2
Whisk in 1 cup seltzer until smooth and let batter stand for 10 minutes.
3
If necessary, thin batter with a bit more seltzer to reach consistency of crepe batter.
4
Place oil in fryer and preheat to 350 degrees F.
5
Season fish lightly with salt and pepper.
6
Working in batches, dip each fish piece in the batter, transfer quickly to the fryer and cook until golden brown, about 2 minutes.
7
Transfer to a paper lined plate to drain briefly before serving.
8
Season again lightly with salt, pepper and cayenne on both sides.
9
Assemble the tacos by placing 1/4 cup of shredded cabbage and 2 pieces of fried fish in a warm tortilla.
10
Top with 2 tablespoons of the Tropical Salsa and serve with hot sauce, if desired.
11
In a medium mixing bowl, combine all ingredients.
12
Let stand for 20 minutes in the refrigerator before serving.

324

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 3/4 cup all-purpose flour, 2 teaspoons baking powder, 1 cup seltzer water, ice cold, or more as needed, Vegetable oil, for deep-fryer, and more.

Yes, Tempura-Fried Fish Tacos with Tropical 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.

Tempura-Fried Fish Tacos with Tropical Salsa

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