Fish Tacos with Mango Salsa

I promise . . . this will become a new family favorite.  Tasty fish bites, mango salsa, and guacamole.  So delicious!!

This recipe will make 16 tacos.

For the fried fish:

1 1/2 lbs cod

1 1/2 cup all-purpose flour (divided)

1/2 cup rice flour

1 Tbsp cornstarch

1/2 tsp each chili powder, smoked paprika, dried garlic, dried onion, coriander, and cumin

1 tsp salt

12 oz light beer

4 cups canola or vegetable oil for deep frying

For Mango Salsa:

2 medium mangos

1 large avocado

1 large tomato

1 small red onion

2 - 3 Tbsp fresh chopped cilantro

2 Tbsp lime juice  

For Homemade Guacamole:

2 large avocados, ripe

3 Tbsp chopped red onion

3 Tbsp chopped tomato

2 Tbsp chopped cilantro

2 Tbsp Litehouse Guacamole Herb Blend

Juice from 1 - 2 limes

Salt and pepper to taste

For Serving:

16 taco size tortillas

Limes

1/2 cup Queso Fresco, crumbled cheese

Making the Mango Salsa:

Finely chop the avocado, mango, red onion, and tomato and place into a large mixing bowl.  You should remove the seeds from the tomato first for a less watery salsa.

Add chopped cilantro to the salsa, then squeeze the juice of 1 lime.

For best results, mix the salsa together right before enjoying.

Preparing Guacamole:  

Cut open the avocados and scoop the flesh out into a large bowl.  Add the red onion, tomato, and cilantro.

Add a squeeze of lime juice.  This will help keep the avocado green.

Using a large fork, mash the avocado until it's chunky, then season the guacamole with the herb blend and salt and pepper to taste.  Set aside the guacamole until ready to use.  

Frying the Battered Fish

In a large bowl, combine together the 1/2 cup flour, rice flour, cornstarch and all the spices, then whisk together.  Add the beer slowly, mixing the batter into a smooth paste before adding the rest of the liquid.

On a separate plate, add the remaining 1 cup flour to coat the fish.

Pat the cod dry and cut it into 1/2" thick chunks.

Pour approximately 4 - 5 cups of vegetable or canola oil into a wok.  Heat the oil over medium heat until it reaches 325 degrees.

Coat each piece of cod in flour, then drop into the beer batter, then drop into the hot oil.  Make about 8 pieces of fried fish at a time.  Make sure the fish is well coated in the batter before dropping into the oil.  

Fry for 4 - 5 minutes, until the fish is a rich, golden-brown color.  Remove the fried fish onto a wire rack to cool.

Making Fish Tacos:

I recommend warming your tortillas first.  You can heat them on the stove top directly over a gas flame, or a hot frying pan.

Spread a bit of guacamole onto each warm tortilla, then add several pieces of fried fish.  Top with a generous amount of mango salsa, then add crumbled queso cheese and fresh cilantro on top.  

Squeeze a bit of fresh lime juice over the top and enjoy immediately.