Crispy Fish Tacos with Mango Salsa, Pickled Onions, and Chipotle Mayo

Ingredients

• 200 ml Beer (Add more as needed to reach a thick batter consistency.)
• 1 tsp Baking powder
• 40 g Cornflour
• 120 g Plain flour
• Oil for frying (For deep- or shallow-frying; amount not specified.)
• 0.5 tsp Salt (For the fish batter.)
• 400 g White fish fillets (Cod is suggested; source text cuts off after “cod,”.)
• 0.5 tsp Garlic powder
• 1 tsp Smoked paprika
• 1 Red chili (Sliced.)
• 1 Ripe mango (Diced small.)
• 1 Tomato (Small; diced.)
• 0.5 Red onion (Finely chopped for the mango salsa.)
• 1 Lime juice (Juice of 1 lime, for the salsa.)
• Salt (A pinch, for the salsa.)
• 1 handful Fresh coriander (Chopped; handful size not specified.)
• 1 tbsp Extra-virgin olive oil (EVO in the method refers to this ingredient.)
• 1 tbsp Sugar (For pickling onions.)
• 60 ml Apple cider vinegar (White wine vinegar is offered as an alternative; use either one.)
• 60 ml Water (For pickling onions.)
• 1 tsp Salt (For pickling onions.)
• 1 Red onion (Thinly sliced, for pickling.)
• 1.5 tsp Mexico hot sauce (Use 1–2 tsp to taste, or substitute chipotle paste; amount here is the midpoint estimate.)
• 4 tbsp Kewpie mayonnaise
• 0.5 Lemon juice (Juice of half a lemon.)
• 1 tsp Waitrose Mexico seasoning (Listed for the chipotle mayo; ingredient composition not specified.)
• Tortillas (Amount and type not specified; warm in a dry pan for serving.)
• Shredded lettuce (Amount not specified; for assembling tacos.)
• Avocado (Amount not specified; sliced for topping.)
• Lime wedges (Extra wedges for serving; amount not specified.)

Steps

1. 1

   Make the pickled onions ahead of time. Combine the apple cider vinegar (or white wine vinegar), water, sugar, and pickling salt in a small saucepan and bring to a simmer.

2. 2

   Place the thinly sliced red onion in a jar. Pour the simmering pickling liquid over the onion, let it cool, then refrigerate for at least 30 minutes.

3. 3

   Prepare the salsa by combining the diced mango and tomato, finely chopped red onion, sliced chili, chopped coriander, and extra-virgin olive oil in a bowl.

4. 4

   Squeeze the lime juice over the salsa, season with a pinch of salt, and mix gently.

5. 5

   Make the chipotle mayo by stirring together the Kewpie mayonnaise, Mexico hot sauce (or chipotle paste), lemon juice, and Mexico seasoning. Adjust the hot sauce or paste to taste.

6. 6

   Heat frying oil in a deep pan to 170–180°C.

7. 7

   In a bowl, whisk together the plain flour, cornflour, baking powder, smoked paprika, garlic powder, and the fish-batter salt.

8. 8

   Slowly add the beer to the dry ingredients, whisking until a thick batter forms. Add more beer if needed to reach the desired consistency.

9. 9

   Coat the white fish pieces in batter. Fry them in the hot oil for 4–5 minutes, until golden and crisp, then drain on paper towels.

10. 10

    Warm the tortillas in a dry pan.

11. 11

    Add a layer of shredded lettuce to each tortilla.

12. 12

    Place the crispy fish on top of the lettuce.

13. 13

    Spoon mango salsa over the fish.

14. 14

    Drizzle with chipotle mayo.

15. 15

    Top with avocado slices and pickled onions.

16. 16

    Serve with extra lime wedges on the side.

Notes

The source does not specify the number or type of tortillas, quantities for frying oil, lettuce, or avocado, or the fish variety beyond the incomplete parenthetical “cod,”. It lists Mexico seasoning for the mayo, although the method only explicitly combines mayonnaise, hot sauce, and lemon juice; included in the mayo mixture here as directed by the ingredient list. The written assembly method names tortillas, shredded lettuce, avocado, and lime wedges, but gives no amounts for them.

Nutrition per serving

• main
• Mexican
• fish
• tacos
• fried
• gluten-containing
• contains-alcohol
• fresh salsa