A taste of warmer weather!

Fish tacos with mango salsa totally remind me of warmer months to come!  Although it is raining, it is warm and the tacos I hope will transport me to a tropical oasis. 

Beer Batter Fish Tacos:

2 fillets of haddock cut into 3 inch long strips (1 inch wide)
2 cups flour
2 tbs. corn starch
2 tsp. cayenne pepper
2 tsp. cumin
1 tsp. Old Bay Seasoning
12 oz. beer
vegetable oil for frying
4 inch corn tortillas
green cabbage (shredded)
3 tbsp mayo
1 tbs red wine vinegar
1 tsp lemon zest
salt/pepper
mango salsa (can buy in the fresh salsa section in produce)

Oil:
Heat 1 inch of vegetable oil in a deep skillet or saucepan to 350 degrees (or when a drop of batter is dropped in it begins to sizzle. 

Batter:
Whisk together 1 cup flour, cumin, cayenne, and old bay.  Whisk in beer until thick, not runny.

Fish:
Season fish with salt and pepper.  Mix remaining 1 cup flour and cornstarch on plate.  Roll fish strips into flour/cornstarch, then dip in batter.  Place strips in oil until golden brown and they float to the top.

Cabbage:  Mix cabbage, vinegar, lemon zest, and mayo together. 

To serve:
Heat corn tortillas in a dry skillet to warm (don't put in oven because they will be too crispy to fold)
Place one or two strips of fish, cabbage mixture, and a few spoonfuls of salsa. 



Yum Yum Yum!