Tacos de Pescado

When playing the game "go fish", my little niece says "go pescado" (the spanish word for 'fish').  It pretty much melts my heart and I think it's the cutest thing ever.  So today I bring you tacos de pescados! :) 

This was my first time making fish tacos (tacos de pescado), and boy were they delicious!  The mango salsa and avocado cream sauce added so much flavor - it was like a fiesta in my mouth.  I think these would be perfect for a summer night...sitting on the porch with an ice cold beer or margarita :)  But these are good all year round - even in the dead of winter - like right now.  

Beer Battered Fish Tacos with Mango Salsa & Avocado Cream Sauce 

For the Fish:

1 lb firm white fish (I used cod)

1 1/2 cups all-purpose flour

1 cup beer (I used IPA)

1 tsp paprika

1 tsp chili powder

1/2 tsp cumin

1 tsp kosher salt

Vegetable oil, for frying

Mango Salsa

1 mango, peeled and diced into 1/2-inch cubes

1/4 cup chopped red bell pepper

1/2 jalapeno, ribs and seeds removed, diced

2 T diced red onion

Juice of 1 lime

1/8 tsp chili powder

2 Tbs minced fresh cilantro

Salt and pepper to taste

Avocado Cream Sauce

1 avocado, pitted 

1-2 Tbs plain yogurt

1 Tbs sour cream

juice of 1/2 lime

hot sauce to taste

salt and pepper to taste

Directions

Combine 1 cup of the flour, paprika, chili powder, cumin, and salt in a medium bowl.  Add the beer, whisk to combine, and let sit at room temperature at least 30 minutes to allow the yeasts to develop.

Meanwhile, pat the fish dry, season with salt and pepper, and cut into 1-inch cubes.  Toss with the remaining 1/2 cup flour.

To prepare the mango salsa, combine all the ingredients in a medium bowl.  Taste and season with more salt, lime, or hot sauce if necessary.

For the avocado cream sauce, use a fork to mash the avocado in a medium bowl.  Add the yogurt, sour cream, hot sauce, and lime, and continue mashing to form a smooth sauce.  Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.

To fry the fish, heat 1/2-inch oil in a large skillet to 375 degrees.  Working in batches, shake off the excess flour from the fish, then coat with the beer batter.  Be careful not to overcrowd the pan and fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.  Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.

To assemble, warm soft or hard shell tortillas and fill with fish.  Drizzle with avocado cream sauce and top with mango salsa.  Serve with lime wedges and additional hot sauce if desired.

Source: adapted from Pink Parsley