Recipes - Mexican Street Fare

Mexican Street Fare

Crispy Fish Tacos with Mango Salsa (Progressive Farmer image by Rachel Johnson)

CRISPY FISH TACOS

This is a perfect meal for those slow summer days and more time with family.

MAKES: 2-3 SERVINGS

TOTAL TIME: 30 MINUTES

Vegetable oil

1 (10-ounce) box tempura batter mix

1 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1 3/4 cup ice water

1 pound firm whitefish (cod, haddock, tilapia), cut into 2-inch chunks

1/2 teaspoon kosher salt

1/4 teaspoon freshly cracked black pepper

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12 small corn tortillas (street-taco size)

1/3 cup Mexican crema

Fresh Mango Salsa (see recipe below)

Fresh limes for serving

1. Fill a pot with 2 inches of oil; heat to 350°F.

2. Stir together tempura mix, garlic powder, cayenne pepper and ice water until just combined.

3. Toss in salt and pepper to season fish, then use tongs to dip fish into batter; shake off excess batter.

4. When oil comes to temperature, gently lower fish into oil; fry in batches 3 to 5 minutes or until golden brown on all sides.

5. Warm tortillas (or fry them in oil until crispy); serve with fish.

6. Garnish each taco with crema and salsa. Serve with fresh limes

FRESH MANGO SALSA

Made from scratch, this salsa delivers big flavor.

MAKES: 2 CUPS SALSA

TOTAL TIME: 30 MINUTES

2 firm and ripe mangos, peeled and diced

1 medium red bell pepper, diced

1/2 cup red onion, diced

1/4 cup fresh cilantro leaves, chopped

1 jalapeño, deseeded and chopped

1/4 cup fresh lime juice

1 tablespoon olive oil

1/2 teaspoon kosher salt

1. Combine all ingredients; stir.

2. Season salsa to taste; chill at least 20 minutes before serving.

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