Tuesday, April 26, 2011

Fish Tacos with Pineapple Mango Salsa


Because I love to cook so much (plus I may be mildly obsessed with knowing exactly what is in the food we eat, as well as sanitary conditions) we rarely eat out.  But every once in a while, I relax and it is very nice to eat out--to not cook or wash dishes.

There is a Mexican restaurant, right down the street, (with an excellent sanitation rating) we always enjoy. It is not the usual style of Tex-Mex featured in most of the Mexican eateries in our area. I don't really know how to describe it, but it seems fresher and their menu features a lot of fish and seafood.

Pritchard Parker loves their fish tacos and almost always orders them. They dress the tacos with a green sauce he just adores. He always wants me to taste it, and I think it is a chimichurri sauce. Because I had both fresh pineapple and mango on hand, I made a salsa with them. But I do have more talapia in the freezer, so will be experimenting with the green sauce next time.

Fish Tacos
1 pound white fish such as talapia
1/2 cup flour
1 Tbsp. cornstarch
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 cup ginger ale
Extra flour for dusting fish
Tortillas
Pineapple Mango Salsa

Cut fish filets into approximately 2 ounce pieces and dry with paper towels.

Make the batter by whisking together the flour, cornstarch, baking powder, and salt. Mix together the egg and ginger ale, then stir into the dry mixture. 

Heat about 1/2 inch oil in a large skillet over medium high heat. Preheat the over to 200 degrees. When the oil is hot, briefly fry the tortillas, but don't get them too brown. Drain on paper towels and keep warm in the oven.

Dip the fish pieces into flour then into the batter. Fry in the hot oil until golden brown on each side.

Pineapple Mango Salsa
1/2 of a fresh pineapple, peeled, cored, and diced
1 mango, peeled and diced
1 small red onion, diced
1/2 red bell pepper, diced
1 -2 fresh jalapenos, minced
Juice of 2 limes
1 Tbsp. olive oil
1 tsp. chili powder
Salt to taste
Honey, optional, if your fruit is too tart

Combine the pineapple, mango, onion, bell pepper, and jalapenos. Add the lime juice, olive oil, and chili powder. Stir well to mix together. Taste and add salt and/or honey, to taste.

8 comments:

  1. I am a fish taco lover myself. A little place in downtown Vancouver serves them with shredded green cabbage and a lime mayo sauce that is really good. I have never had a sweet salsa on fish tacos, something new to try. So when you coming this way?......

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  2. These rock! I love fish tacos!

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  3. Hello, just dropping by to say I am sharing this recipe on my Wednesday post wandering links. thanks!

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  4. I'll be thinking about this all morning, maybe all day. It looks just great.

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  5. Can you tell us the restaurant? I prefer to have it made for me. ;)

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  6. Anon, the restaurant I mention is Ole's Guacamoles in Black Mountain. I highly recommend it but if you want to eat what is pictured here, you'll need to come to my house.
    ;-)

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  7. I love fish tacos! There is a place in Austin where they have wonderful salmon tacos. Makes my mouth water just thinking about it..Thanks for the recipe, i am sure the mango gives it a little twist in flavor!

    [cooking contest]

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  8. Glad to know about Ole's Guacamoles. We don't make it over to Black Mountain, but when we do, now I know where to eat!

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