California Fish Tacos

1. 1
   prep · ~5 min

   Prepare the mango salsa.

   1.In a medium bowl, combine diced mango, red onion, jalapeño.

   2.Add juice of half a lime and 1 tablespoon chopped cilantro.

   3.Season with a pinch of salt, stir gently, and refrigerate until serving.
2. 2
   mix · ~3 min

   Make the lime crema.

   1.Whisk together sour cream, mayonnaise, and minced garlic in a small bowl.

   2.Add juice of half a lime and a pinch of salt.

   3.Stir until smooth and set aside in the refrigerator.
3. 3
   mix · ~2 min

   Toss the cabbage slaw.

   1.In a large bowl, toss shredded green cabbage with juice of 1 lime.

   2.Add a pinch of salt and the remaining cilantro, mix well.

   3.Let it sit while you fry the fish so the cabbage softens slightly.

   TIPMassage the cabbage with your hands for 30 seconds to tenderize it.
4. 4
   prep · ~10 min

   Heat the frying oil.

   Pour oil into a deep, heavy pot until it is at least 3 inches deep. Heat over medium-high until the oil reaches 375°F on a thermometer.

   TIPUse a thermometer — the temperature must be steady for a crispy, non-greasy crust.
5. 5
   mix · ~2 min

   Whisk the beer batter.

   1.In a mixing bowl, whisk together flour, cornstarch, baking powder, and a pinch of salt.

   2.Pour in ice-cold beer and whisk until just combined — lumps are fine.

   3.Do not overmix; the batter should be thick enough to coat the back of a spoon.

   TIPKeep the batter bowl nestled in a larger bowl of ice to stay extra cold.
6. 6
   prep · ~2 min

   Pat the fish dry and season.

   Pat the fish strips completely dry with paper towels. Season lightly with a pinch of salt.

   TIPDry fish = better batter adhesion.
7. 7
   fry · ~12 min

   Batter and fry the fish in batches.

   1.Working with a few strips at a time, dip fish into the batter and let excess drip off.

   2.Carefully lower into the hot oil and fry for 3 to 4 minutes until deep golden and crispy.

   3.Transfer to a wire rack set over a sheet pan to drain — do not use paper towels.

   4.Repeat with remaining fish, letting the oil return to 375°F between batches.

   TIPDon't crowd the pot — fry in 3-4 small batches for the crispiest result.
8. 8
   grill · ~4 min

   Warm the corn tortillas.

   Heat a dry skillet or griddle over medium-high heat. Warm each tortilla for about 30 seconds per side until pliable and lightly charred in spots.

   TIPKeep warm tortillas wrapped in a clean kitchen towel so they stay soft.
9. 9
   assemble · ~5 min

   Assemble the tacos.

   1.Place 1 or 2 fish strips on each warm tortilla.

   2.Top with a generous pile of cabbage slaw.

   3.Drizzle with the lime crema and spoon the mango salsa over the top.

   4.Serve immediately with remaining lime wedges on the side.

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