ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Baja Fish Tacos with Mango Salsa

Photo: Romulo Yanes; Styling: Deborah Williams
Yield 4 servings (serving size: 2 tacos)
Be sure to heat the oil to the proper temperature, and maintain the heat. Otherwise, the fish will absorb unnecessary fat and calories as it cooks. If you can't find fresh, never-frozen fish, substitute another firm white-fleshed fish, such as turbot or striped bass.

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 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

Nutrition Information

  • 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

  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 375°. 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 375° 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.