Fish Tacos

osie of the Pink Parsley whips up some delicious fish tacos sourcing SweetWater Brewing Company’s IPA—one of her favorite local beers.




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 Tbs 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




Batter & Fish

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.

Mango Salsa

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.

Avocado Crema

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.

Frying the Fish

To fry the fish, heat 1/2-inch oil in a large skillet to 375°F.

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.



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