Fish Tacos with Citrus Mango Salsa Recipe







Purple Cabbage Slaw

  • 4 cups shredded purple cabbage
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • salt, to taste
  • Juice of 1 lime

Citrus Mango Salsa

  • 1 grapefruit
  • 1 cara cara or blood orange
  • 1 mango, peeled + sliced into thin strips
  • 1 jalapeno, seeded + chopped
  • 1/4 cup fresh cilantro, chopped
  • Juice of 1 lime

Baja Fish

  • 2 pounds white meat fish, cut into 1 inch chunks
  • 1 tablespoon paprika
  • 2 cups self-rising flour (or 2 cups flour + 1 tablespoon baking powder)
  • 2 eggs
  • 1 cup of your favorite beer
  • Canola or vegetable oil, for frying
  • Warm corn or flour tortillas, for serving
  • Chipotle special sauce or Mexican Crema, for serving
  • Cotija cheese, crumbled, for serving
  • Flaky sea salt for seasoning (optional)

To make the Purple Cabbage Slaw:

  1. Combine all the ingredients in a large bowl and toss well, making sure all the cabbage is moistened.
  2. Cover and let sit in the fridge for at least 20 minutes before serving, or up to overnight.

To make the Citrus Mango Salsa:

  1. Cut off the peel and the white pith (the white layer between the outer peel and the flesh of the fruit) from all around the grapefruit.
  2. Working over a small bowl, use the knife to cut between the membranes (the layer that encases each section of grapefruit) to release the grapefruit segments into the bowl.
  3. Then squeeze the remaining juice from the leftover membranes into the bowl.
  4. Next, remove the grapefruit segments from the bowl and cut into bite size pieces and then return them to the bowl.
  5. Now do the same with the cara cara orange (or blood orange), but only remove the membrane if desired (orange membranes are not bitter like grapefruit).
  6. Add the mango, jalapeƱo, green onions, cilantro and lime juice, taste and season with salt.
  7. Cover and store in the fridge until ready to serve.

To make the Baja Fish:

  1. Place the fish on a cutting board and sprinkle with the paprika.
  2. Add the flour to a medium size shallow bowl. In another medium size shallow bowl, whisk together the eggs and beer.
  3. Heat about 4 inches of oil in a large heavy bottom pot to 375 degrees F.
  4. Dip each piece of fish through the egg/beer mixture and then dredge in the flour.
  5. Carefully lower, 3-4 pieces of fish at a time into the hot oil.
  6. Fry until golden and cooked through, about 3-4 minutes.
  7. Transfer with a slotted spoon to a paper towel lined plate to drain, then season with salt.

To assemble the tacos:

  1. Place the fish in a warm tortilla.
  2. Top with slaw + salsa, avocado, crema and cheese.
  3. Serve with fresh limes and another sprinkle of salt if desired.
  4. Enjoy!