Fish Tacos
Author: 
 
Ingredients
  • Mango Salsa
  • 1 ripe mango, diced
  • 1 red onion, chopped
  • 2 tomato, chopped
  • 4 tbsp chopped cilantro
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • Garlic Cream Sauce
  • ¼ cup lite mayonnaise
  • 4 cloves garlic, minced
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp lime juice
  • 4 tbsp white vinegar
  • Crispy Fish Fillet
  • 2 big Cream Dory Fillets
  • 1 cup all purpose flour
  • ¾ tsp baking powder
  • ¼ tsp granulated garlic
  • ¼ tsp cayenne powder
  • ¼ tsp ground oregano
  • ¼ tsp salt
  • 1 bottle of cold beer
  • juice from half a lime
  • canola oil for frying
  • Tacos
  • Wheat Tortilla
  • 3 cups shredded lettuce
  • Lime Wedges
  • hot sauce (optional)
Directions
Mango Salsa
  1. Combine mango, onion, tomato, fish sauce, cilantro, and lime juice in a small bowl and mix well.
  2. Set aside in the fridge to chill
Garlic Cream Sauce
  1. Combine mayo, garlic, salt, black pepper, lime juice and white vinegar in a small bowl.
  2. Mix well.
  3. Add more vinegar if it's too thick. The consistency should be thin.
Fish
  1. To make the batter, whisk together the flour, baking powder, garlic, cayenne, oregano, and salt and pepper in a large bowl until well blended.
  2. Pour in half the bottle of beer and stir until there are no lumps. Pour more if the mixture is too thick.Drink the leftover beer while it's cold and make sure you have another bottle.
  3. Cut your Cream Dory fillets the size and shape of your index finger. Pat dry your fish with a paper towel.
  4. Sprinkle salt and squeeze lime juice over it.
  5. Heat canola oil in a non-stick skillet.
  6. Dip the fish into the batter. It should be the consistency of medium-thick pancake batter, add more beer if it seems too thick.
  7. Remove fish from batter, letting excess batter drip, and gently place into the hot oil. Cook a few pieces at a time until the batter is crispy and golden brown, about 4-5 minutes.
  8. Remove and place onto a plate with paper towels to remove excess oil.
Tacos
  1. Heat tortilla over fire in stove top or the oven.
  2. Fill with the shredded lettuce.
  3. Top with fish and spoon Mango Salsa over top.
  4. Drizzle with Garlic Cream Sauce.
  5. Squeeze a lime wedge and add your favorite hot sauce.
  6. Eat with that other cold beer.
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2014/05/fish-tacos/