Mexican Popcorn Fish Tacos
Serves 24
20 mins prep
15 mins cook
35 mins total
These Mexican popcorn fish tacos made for Shavuot are exceptionally flavorful and refreshing, highlighted by a delightful mango salsa. The soft fish, encased in a crispy batter, feels like a cloud in your mouth, making them an amazing entree for a hot summer Saturday lunch. With added toppings like broiled pineapple and seasoned red cabbage, they are a must-try dish.
0 servings
1: Toss the fish in 2 tablespoons of flour and mix. 2: In a separate bowl, mix the remaining ingredients aside from the oil. Whisk well until there are no lumps. 3: Preheat the oil to 375°F. Ensure the temperature remains consistent during frying. 4: Dip each piece of fish in the beer batter and fry. Cook for about 4 minutes, ensuring not to overcrowd the oil. 5: For the mango salsa, puree the mango in a food processor until chunky. Mix in the cilantro, diced tomato, red pepper, minced garlic, lemon juice, turmeric, salt, and pepper. 6: Optional toppings include broiled pineapple with chili lime seasoning, seasoned red cabbage, and sliced jalapenos.
