Fish Friday: Baja Fish Tacos with Mango Salsa

Ingredients:

1 cup diced peeled ripe mango

1/4 cup finely chopped red onion

1 tbsp fresh lime juice

1 tbsp chopped fresh cilantro

1/8 tsp salt

1 jalapeno pepper, seeded and minced

5 cups canola oil

3/4 cup all-purpose flour

1 cup beer

1.5 tsp fresh ground black pepper

1 tsp salt

1 tsp garlic powder

1-1.5 lbs fresh white fish (i.e. Cod), cut into 3x1 inch strips

8 corn tortillas

Directions:

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 degrees. Reduce heat to medium, maintaining oil temperature.
3. Weigh or lightly spoon flower into dry measureing cups; level with a knife. Combine flour, beer, black pepper, 1 tsp 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. Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas. Divide fish evenly among tortillas; spoon about 2 tbsp salsa into each tortilla. Yield: 4 servings (serving size: 2 tacos).

Nutrition Facts

Calories 356; Fat 17g (sat 1.4g, mono 9.3g, poly 4.9g); Protein 6.8g; Carb 47.3g; Fiber 3.9g; Chol 5mg; Iron 1.5mg; Sodium 690mg; Calc 38mg