Here’s a little secret: we’ve been eating fish tacos nonstop lately.
Maybe it’s because they feel light and fresh and remind me of summer. Maybe it’s because I can avoid inventing a whole new dinner every week: change the fish, tweak the slaw, swap the salsa or tortillas, and it feels new again. Or maybe it’s the perfect excuse to inhale a pile of salty chips. And, of course, a margarita isn’t ever far from my mind.
This time I did something a little different and brought the margarita into the taco—kind of. I adapted a slaw-and-salsa idea from a recent recipe and turned it into a mango margarita salsa that dresses fluffy beer-battered fish and bright lime-salted napa cabbage.
I’m a fruit-salsa fan through and through. While strawberries and pineapple are my usual go-tos, this season I’ve been lucky to find perfectly ripe mangoes. They’re rare for me, so I’ve been using them everywhere: caramelized, blended into smoothies, and here, tossed with tequila, lime, salt and a few classic salsa components to create a bright, boozy mango salsa that’s absolutely addictive.
We ate these tacos for dinner one night and demolished them. No drama—just gone.
For the fish I love a beer batter: it gives a light, airy coating that’s still crisp without soaking up a fryer’s oily flavor. I pan-fry the battered fish in a skillet with a little oil so it stays lighter than deep-fried versions. The coating becomes golden and delicate—comforting and nostalgic. It reminds me of being a kid and my dad frying up fish he’d caught, sometimes with a simple beer batter that made those bites unforgettable.
To finish the tacos I toss chopped napa cabbage with lime juice, salt and pepper—napa is my preferred cabbage for tacos—and spoon on the mango margarita salsa. A drizzle of jalapeño crema adds a creamy, tangy kick and rounds everything out with a little heat.
Seriously: when food like this comes together, it’s hard not to exclaim. Everything fits perfectly into a warm tortilla and suddenly the whole world seems better.
Beer Battered Fish Tacos with Mango Margarita Salsa
4
1 hr
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon chipotle chili pepper
- 10 ounces beer (your favorite)
- 1/4 cup canola, vegetable or olive oil
- 4 (about 4-ounce) cod fillets, fresh or thawed
- 1 head napa cabbage, chopped
- 1 lime, juiced
- 4-inch flour tortillas
Mango Margarita Salsa
- 1 mango, chopped
- 1/4 onion, diced
- 1/2 jalapeño, seeded and diced
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced and zested
- 1 1/2 teaspoons silver tequila
- 1/4 teaspoon salt
- Pinch of sugar
Jalapeño Crema
- 1/2 cup sour cream
- 1/2 jalapeño, seeded and diced
- 1 lime, juiced and zested
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
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In a bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt and chipotle. Pour in the beer and whisk until a smooth batter forms.
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Heat a large nonstick skillet over medium-high and add the oil. Dip each fish fillet in the batter to coat, then place in the skillet. Cook until golden and crispy on each side, about 3–4 minutes per side. Transfer to paper towels to drain. Repeat with remaining fish, adding oil if needed.
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Toss the chopped napa cabbage with lime juice, a pinch of salt and pepper.
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Warm the flour tortillas. Assemble tacos with a few pieces of fish, a handful of cabbage, a spoonful of mango margarita salsa and a drizzle of jalapeño crema. Serve immediately.
Mango Margarita Salsa
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Combine all salsa ingredients in a bowl and stir to combine. Let sit at room temperature for about 30 minutes (or refrigerate if making ahead) so the flavors meld.
Jalapeño Crema
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Place the sour cream, jalapeño, lime juice and zest, salt and pepper in a blender or food processor and puree until smooth. Let sit for 30 minutes at room temperature before serving.
p.s. if you want more tacos, there are plenty of taco recipes to try—this one is a great place to start.