Introduction
If you’re looking to elevate your taco night, this delicious and vibrant recipe for beer-battered fish tacos with mango slaw and chipotle crema is just what you need. The combination of perfectly fried fish, fresh mango slaw, and a creamy chipotle sauce creates a mouthwatering experience that is sure to impress your family and friends.
Detailed Ingredients with measures
For the Mango Slaw:
1 small head of green cabbage, thinly sliced
1 ripe mango, peeled and thinly sliced
1/2 cup fresh cilantro, chopped
Juice of 1 lime
1 tablespoon olive oil
Salt and freshly ground black pepper, to taste
For the Chipotle Crema:
1/2 cup sour cream
1 chipotle pepper in adobo sauce, finely chopped
1 tablespoon adobo sauce (from the chipotle can)
Juice of 1 lime
Salt, to taste
For the Beer-Battered Fish:
1 pound white fish fillets (such as cod), cut into 2-inch pieces
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 large egg, lightly beaten
1 cup beer (such as lager or pale ale)
Avocado oil, for frying
For Assembly:
8 to 12 small corn tortillas, warmed
Guacamole or sliced avocado, for serving (optional)
Additional lime wedges, for serving
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Yield
Serves 4-6 people
Enjoy this delightful recipe that combines fresh, zesty flavors with crispy, savory fish for a taco experience unlike any other!
Detailed Directions and Instructions
Prepare the Mango Slaw:
In a large bowl, combine the thinly sliced cabbage, mango, and chopped cilantro. Drizzle with lime juice and olive oil. Season with salt and freshly ground black pepper to taste. Toss well to combine. Set aside to allow the flavors to meld.
Prepare the Chipotle Crema:
In a small bowl, mix together the sour cream, finely chopped chipotle pepper, adobo sauce, and lime juice. Season with salt to taste. Stir until smooth and well combined. Cover and refrigerate until ready to use.
Prepare the Beer-Battered Fish:
In a medium bowl, whisk together the flour, garlic powder, smoked paprika, salt, and black pepper. Add the lightly beaten egg and beer to the dry ingredients. Whisk until the batter is smooth and free of lumps. Heat a large skillet over medium-high heat and add enough avocado oil to cover the bottom of the pan. Dip each piece of fish into the batter, allowing any excess to drip off. Carefully place the battered fish pieces into the hot oil. Fry for about 2-3 minutes per side, or until the batter is golden brown and the fish is cooked through. Transfer the cooked fish to a plate lined with paper towels to drain any excess oil.
Assemble the Tacos:
Place a few pieces of the fried fish onto each warmed corn tortilla. Top with a generous amount of the mango slaw. Drizzle with the prepared chipotle crema. Add guacamole or sliced avocado, if desired. Serve immediately with additional lime wedges on the side.
Notes
Serving Suggestion:
The tacos are best served immediately after assembly to retain the crispiness of the fish and warmth of the tortillas.
Mango Selection:
Choose a ripe mango that gives slightly when pressed, ensuring sweetness and juicy flesh for the slaw.
Fish Options:
Cod is ideal, but other white fish varieties such as tilapia or haddock can also work well.
Oil for Frying:
Avocado oil has a high smoke point, making it suitable for frying, but other oils like canola or vegetable oil can be used as alternatives.
Storage:
Any leftover slaw or chipotle crema can be refrigerated separately for up to 2 days, while the battered fish is best enjoyed fresh.
Cook techniques
Preparing the Mango Slaw
In a large bowl, combine thinly sliced green cabbage, peeled and thinly sliced ripe mango, and chopped fresh cilantro. Drizzle with lime juice and olive oil, then season with salt and freshly ground black pepper to taste. Toss well to combine and set aside to allow flavors to meld.
Making the Chipotle Crema
In a small bowl, mix together sour cream, finely chopped chipotle pepper, adobo sauce, and lime juice. Season with salt to taste, and stir until smooth and well combined. Cover and refrigerate until ready for use.
Preparing the Beer-Battered Fish
In a medium bowl, whisk together all-purpose flour, garlic powder, smoked paprika, salt, and black pepper. Add a lightly beaten egg and beer to the dry ingredients, whisking until the batter is smooth and lump-free. Heat avocado oil in a skillet over medium-high heat, dip fish pieces into the batter, and carefully place them into the hot oil. Fry for 2-3 minutes per side, until the batter is golden brown and the fish is cooked through, then transfer to a plate lined with paper towels to drain excess oil.
Assembling the Tacos
Place a few pieces of fried fish onto warmed corn tortillas. Top with a generous amount of mango slaw, drizzle with chipotle crema, and add guacamole or sliced avocado if desired. Serve immediately with additional lime wedges on the side.
FAQ
What type of fish works best for frying?
White fish fillets, such as cod, are ideal due to their mild flavor and flaky texture when cooked.
Can I use other vegetables in the slaw?
Yes, you can incorporate other crunchy vegetables like carrots or bell peppers for added texture and flavor.
How can I make the chipotle crema spicier?
Add more finely chopped chipotle peppers or a bit of the adobo sauce to increase the heat level.
Is it necessary to use beer in the batter?
While beer adds flavor and creates a light, crispy texture, you can substitute with sparkling water if you prefer a non-alcoholic option.
What can I serve with these tacos?
Guacamole, sliced avocado, or additional lime wedges complement the flavors and add richness to the dish.
Conclusion
Enjoying these beer-battered fish tacos topped with fresh mango slaw and chipotle crema offers a delightful combination of flavors and textures. The sweetness of the mango, the crunch of the cabbage, and the spiciness of the chipotle crema come together to create a satisfying meal that is perfect for any occasion.
Spicy Shrimp Tacos
Replace the fish with shrimp for a spicy twist. Marinate shrimp in lime juice and chili powder before frying and serve with the same mango slaw and chipotle crema.
Vegetarian Tacos
Use crispy fried cauliflower or tempeh instead of fish, and keep the mango slaw and chipotle crema for a delicious vegetarian option.
Fish Burrito Bowl
Serve the beer-battered fish over rice or quinoa and top with mango slaw and chipotle crema for a hearty burrito bowl.
Taco Salad
Create a taco salad by layering the ingredients over mixed greens. Add black beans, corn, and crunchy tortilla strips for added texture.
Mango Salsa
Make a refreshing mango salsa by combining diced mango, red onion, jalapeño, cilantro, and lime juice for a zesty dip or topping.
Chipotle Chicken Tacos
Substitute the fish with shredded chipotle-marinated chicken and serve with the same toppings for a smoky flavor profile.
Guacamole Variations
Enhance your guacamole with mango, pineapple, or diced tomatoes for a fruitier dip that pairs well with the tacos.
