Fish Tacos With Mango Salsa

Fish Tacos with Mango Salsa

My man went fishing the other day and look! He caught his limit of speckled sea trout! Aren't they pretty? I just love fresh fish! Of course, I was super excited because I had a new recipe that I couldn't wait to try out.
It was only when I started taking pictures that I realized a few things. Number one, I am not a food stylist. Number two, I am not a photographer. All that aside, the tacos turned out really good. I only cut myself one time. The full recipe is at the end of this post.



To get started you need to gather up all this stuff. Incase my beautiful photography left you
with any questions, I have here a mango, a red onion, a lime, a serano pepper and a bunch of cilantro.

This is when I started that food blogging is more difficult than it looks. It is hard to chop and take pictures at the same time. This is the mango getting diced up. I used one mango and got about a cup when it was all diced up nicely.

Next, you grab that onion (you only need about 1/3 of it) and you dice that up too. You should have 1/4 cup of that.

Now, that is where I cut myself and let me tell ya, I was not a happy camper. It took me forever to get the bleeding to stop and get my finger all cleaned up. Of course, I didn't get ANY blood in the food. I watch Chopped on the Food Network and know all about putting the rubber glove on. So this is why there will be no pictures of me dicing up the cilantro or the pepper. I did manage to get them diced up. The recipe calls for 1 Tbsp of cilantro and one pepper. I happen to love cilantro, so I used about 1/4 cup. Now, throw all that in a bowl like this.............and give it a squirt of fresh lime juice. Isn't it pretty? It is delicious too, let me tell ya!

Now this is the part where my man came in to fry up the fish for us. You see, he was so hungry and in such a hurry that he didn't wait around for me to photograph the ingredients. So let me just tell ya what is in that bowl there.


Beer..........about 1 cup

3/4 cup all purpose flour, 1 1/2 tsp pepper, 1 tsp salt, and 1 tsp garlic powder.

Mix it all up like this. Isn't my man handy with that whisk?

Now, you grab your fillets of fish, any firm white fish will do, and dip them into the batter. Make sure they are coated all over and then..........

put them into hot oil and fry them up. YUM! We used our electric skillet with about 3 inches of oil in. I really didn't want to fish up the oil in my deep fryer. Fry them for about 5 minutes or so, until they turn golden brown. For some reason, mine didn't turn golden brown, but they were oh so good. After your fish is cooked drain it on a paper towel lined dish.

This is where I should have had a picture of my tortillas. I can't seem to find it though. I promise to be more organized next time. I used fajita size flour tortillas, and I just warmed them up on the Jenn-Air grill for a couple of minutes.

When your tortillas are warm, you throw a piece of fish onto one and spoon a big ol' bunch of that mango salsa on top. Make sure you put a lot of it on there, because that stuff is good!

Now your fish taco is ready to eat! Doesn't it look yummy. I opened up a bag of Uncle Ben's 90 second, cooks in the bag, Santa Fe rice and called it good. I will definately make these again.

Here is the recipe as it is printed in Cooking Light magazine.

Baja Fish Tacos with Mango Salsa

1 cup diced peeled ripe mango

1/4 cup finely chopped red onion

1 tablespoon fresh lime juice

1 tablespoon chopped fresh cilantro (I used 1/4 cup)

1/8 teaspoon salt

1 jalapeno pepper, seeded and minced (I used a serano, because that's what I had)

5 cups canola oil

3/4 cup all purpose flour

1 cup beer

1 1/2 teaspoons freshly ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 1/2 pounds skinless halibut fillets (any firm white fish will do)

8 (6-inch) corn tortillas (I used flour)