Fish Tacos with Mango Pineapple Salsa
These fish tacos are zesty, fresh, and irresistibly satisfying. These fish tacos bring crispy golden fish, tangy salsa, and a burst of lime together in every bite!
Equipment
- deep fryer or large pot
- whisk or fork
- paper towel lined wire rack or baking sheet
- tongs or slotted spoon
Ingredients
For the fish fillets:
- 1 lb. white fish fillets Cod, Halibat, Mahi-Mahi work well.
- 1 cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- vegetable oil for frying
- flour tortillas
- shredded lettuce for serving
For the Mango Pineapple Salsa:
- ½ cup diced pineapple
- ½ cup diced mango
- ¼ cup diced red onion
- ¼ cup chopped cilantro
- 1 juiced lime
- salt and pepper to taste
Instructions
For the Fish Fillets:
- In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
- Slowly pour in the beer while whisking until a smooth batter forms. The batter should be similar to a pancake batter. If the batter is too thick, add a little more beer. Let the batter rest for about 10 minutes.
- In the meantime, heat about 2 inches of oil in a deep pot until the temperature reaches 375℉.
- Cut the fillets into smaller sized fillets and pat them dry with paper towels.
- Dip each piece of fish into the batter ensuringit is fully coated. Allow the excess batter to drip off.
- Carefully place the beer battered fish into the hot oil, only a few pieces at a time. Cook 3-4 minutes on each side flipping halfway through with a slotted spoon or tongs. This will ensure even browning.
- Remove the fish from the oil and place on a paper towel lined baking sheet to remove the excess oil.
- Repeat the process with the remaining fish fillets. Enjoy!
For the Pineapple Mango Salsa:
- In a medium bowl, combine the diced pineapple, mango, red onion, cilantro, and lime juice with a pinch of salt. Set aside.
For the assembly:
- Warm the tortillas in the microwave until soft and pliable.
- Top the tortillas with some shredded lettuce, top with a piece of fish and a spoonful of salsa or sour cream. Serve immediately and enjoy!
Notes
-
Fresh vs. Frozen Fish:
Frozen fish works fine! Just thaw it completely and pat dry before seasoning to avoid excess moisture (which can cause the fish to steam instead of sear). -
Tortilla Tip:
Warm your tortillas directly over a gas flame or in a dry skillet for 20–30 seconds per side. It adds a little char and keeps them flexible so they don’t tear. -
Balancing the Salsa:
If your pineapple and mango are super sweet, add a splash of lime juice or even a tiny pinch of salt to keep the flavors balanced -
Cabbage Crunch:
Shredded green cabbage adds a refreshing crunch, but you can also use coleslaw mix, shredded lettuce, or even thinly sliced radishes for something different. -
Serving Idea:
Serve with a side of cilantro-lime rice or black beans for a complete meal that feels restaurant-worthy.