Beer Battered Fish Tacos

For the Fish:
  • 1 lb firm white fish (cod, haddock, halibut, etc)
  • 1 1/2 cups all-purpose flour
  • 1 cup beer, preferably IPA
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 tsp kosher salt
  • vegetable oil, for frying
Mango Salsa
  • 2 mangos, 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 Crema
  • 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
To Serve:
  • taco shells, hard or soft
  • lime wedges
  • hot sauce
 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 crema, 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.  Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.  You may need to test a few in the first batch to get the time right.  Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.

To assemble, warm the tortillas and fill with fish.  Drizzle with avocado crema and top with mango salsa.  Serve with lime wedges and additional hot sauce if desired.

Source:  Beer-battered fish from Tide and Thyme, mango salsa and avocado crema Pink Parsley originals