Beer Battered Fish Tacos

Have you ever had one of those weeks, where you just need a margarita? Or five, perhaps? Well, I didn't have any margaritas, but I did manage to consume two pints of mint chocolate chip ice cream this week. I had such an amazing menu planned for this week - several recipes from fellow bloggers that I was excited to try out. But, as it happens sometimes, life got in the way and cooking had to take a backseat for a couple of days. But alas, I managed to sneak in one of those yummy recipes!!

I came across this recipe for Beer-battered Fish Tacos on the blog Pink Parsley, and it sounded so good!! I made beer-battered tilapia awhile back, and K really loved it, so I figured these would be a big hit. The avocado crema is what really sold me, though!



And the mango salsa is so pretty! I love pretty food.

Beer-Battered Fish Tacos

modified slightly from Pink Parsley

Ingredients 

• 1 lb firm white fish (I used cod & tilapia)
• 1 1/2 cups all-purpose flour
• 1 1/2 cups beer
• 1 tsp paprika
• 1 tsp chili powder
• 1/2 tsp cumin
• 1 tsp kosher salt
• vegetable oil, for frying
• Tortillas or taco shells

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
• 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 greek yogurt
• 1 Tbs sour cream
• juice of 1/2 lime
• hot sauce to taste
• salt and pepper to taste

Preparation

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.

Pat the fish dry, season with salt and pepper, and cut into 1-inch cubes.  Toss with the remaining 1/2 cup flour.

Combine all the ingredients for the mango salsa in a medium bowl.  Taste and season with more salt, lime, or hot sauce if desired.

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.  Season with salt and hot sauce, if desired.

Heat 1/2-inch oil in a large skillet, and 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, turning once, 3-5 minutes, or until golden-brown and cooked through. Transfer to a paper towel-lined baking sheet to drain, and repeat with remaining fish.

Warm the tortillas and fill with fish.  Drizzle with avocado crema and top with mango salsa.