Baja Style Tempura Fish Tacos with Mango Cabbage Slaw

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Baja Style Tempura Fish Tacos with Mango Cabbage Slaw

For the slaw:

  • 1/4 onion

  • 1 cup diced mango

  • 1 cup green peppers

  • Juice of 1 lime plus more for serving

  • Pinch of salt

For the fish:

  • Vegetable oil for frying

  • 1 1/4 cup flour

  • 1 tsp. smoked paprika

  • ½ Tbs. cumin

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1 tsp. dried oregano

  • 1 tsp. dried thyme

  • 1 tsp. kosher salt

  • ½ tsp. freshly ground black pepper

  • 1 1/2 cups lager beer or club soda

  • 1 1/2 lb white fish such as cod or snapper, cut into approximately 3” pieces

Serve with tortillas, hot sauce, sour cream, cilantro, and lime wedges

In a small bowl combine the onion, mango, cabbage, lime juice and a pinch of salt. Set aside.

In a large Dutch oven or heavy bottomed pot pour about 3 inches of oil. Warm over medium high until a thermometer reaches 350F°.

While the oil warms whisk together the flour, smoked paprika, cumin, garlic power, onion powder, dried oregano, dried thyme, salt, and pepper in a large bowl. Whisk in the club soda until the batter is smooth.

When the oil reaches temperature cook the fish by coating the fish in the batter completely then carefully dropping into the hot oil. Cook the fish in batches for about 4 to 5 minutes or until the fish is golden brown. Remove and let cool slightly on a tray lined with a rack.

Serve the fish tacos warm in a tortilla topped with some of the mango slaw, sour cream, cilantro, hot sauce, and a squeeze of lime.

Makes about 4 servings.

Amanda FredericksonComment