Baja Fish Tacos with Chipotle Mango Salsa.
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Half Baked Harvest · by Tieghan Gerard★ 4.4 (41)

Baja Fish Tacos with Chipotle Mango Salsa.

NUTRITION · PER SERVING25M COOK
CAL 41%·PRO 97%
CARBS 93G45% OF CAL
11G FIBER0G ADDED0G INTRINSIC64G OTHER18G TOTAL SUGAR
FAT 29G32% OF CAL
7G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Beer-battered fish tacos with chipotle mango salsa, fresh toppings, and a creamy sauce. They're crispy, spicy, and bright with tropical fruit.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 1/2 pounds white fish (cut into 1 inch chunks (I used mahi mahi))
  • 1 teaspoon chili powder
  • 1 1/2 cups flour
  • 1 teaspoon baking powder
  • 1 cup light beer
  • vegetable oil or canola oil (for frying)
  • soft flour or corn tortillas (warmed)
  • shredded cheddar or cotija cheese (crumbled)
  • shredded lettuce (fresh cilantro and yogurt, for serving)
  • 1 ripe mango (diced)
  • 1 ripe (but firm avocado, diced)
  • 1 cup cherry tomatoes (halved)
  • 1-2 chipotle peppers in adobo (chopped)
  • juice from 1 lime
  • 1/4 cup fresh cilantro (chopped)
  • salt (to taste)
  • 6 tomatillos (skins removed)
  • 2 jalapenos (halved + seeded if desired)
  • 1 cup fresh cilantro
  • 1/4 cup plain greek yogurt
  • 1/2 ripe avocado
PREP
15M
SODIUM
978MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.