- 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 jalapeño 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
- calories 356
- fat 17 g
- satfat 1.4 g
- monofat 9.3 g
- polyfat 4.9 g
- protein 6.8 g
- carbohydrate 47.3 g
- fiber 3.9 g
- cholesterol 5 mg
- iron 1.5 mg
- sodium 690 mg
- calcium 38 mg
How to Make It
Combine first 6 ingredients; set aside.
Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.
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 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.