Condiment
Easy Fish Tacos with Kiwi Salsa
Crispy beer-battered cod crackles with each bite, its golden crust giving way to tender flakes that melt into warm tortillas. Tangy cabbage and bright kiwi salsa add sweet heat and crunch that linger on the tongue.
- Total
- 44 min
- Prep
- 35 min
- Cook
- 9 min
- Serves
- 8
Nutrition per Serving
- Calories
- 504
- Protein
- 14g
- Carbs
- 47g
- Fat
- 29g
- Fiber
- 7g
- Sugar
- 5g
- Sodium
- 467mg
Ingredients
- 1 cup thinly sliced red cabbage
- 1 tbsp rice vinegar
- 1 cup diced peeled kiwi
- 2 tbsp finely diced red onion
- 1 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- 1 tsp finely chopped jalapeño pepper, plus slices, for garnish
- 3/4 cup white whole-wheat flour, divided
- 1 tsp baking powder
- 1/4 tsp salt plus a pinch, divided
- 1/2 cup Mexican lager
- 8 oz skinned center-cut firm white fish, such as cod
- 2 cup corn oil
- 8 corn tortillas, warmed
Instructions
- Toss cabbage with vinegar in a medium bowl. Combine kiwi, onion, cilantro, lime juice and jalapeño in a small bowl. Set aside.
- Whisk 1/2 cup flour, baking powder, 1/4 teaspoon salt and beer in a medium bowl. Cut fish into 8 pieces. Dust with the remaining 1/4 cup flour. Shake off the excess flour and add the fish to the batter, turning to coat.
- Place a wire rack on a baking sheet near the stove. Heat oil in a medium skillet over medium-high heat to 325 degrees F. Let excess batter drip off, then add half the fish to the pan. Cook, turning once, until the coating is golden, about 3 minutes total. Transfer to the rack, let the oil heat back to 325 degrees F and repeat with the remaining fish. Sprinkle with the remaining pinch of salt.
- Serve the fish in tortillas with the reserved cabbage, kiwi salsa and jalapeño slices, if desired.