Fish Tacos with Pomegranate Mango Salsa

Happy Taco Tuesday! For a summer-inspired meal, these sweet and spicy tacos will hit the spot. The fresh flavors and vibrant colors create a delicious dish that pairs perfectly with a fruity margarita!

I love topping tacos with fruit salsas, which make for a clean, refreshing dish. The sweet and citrusy flavors complement the savory fish while the chipotle crema adds some spice.

Now let’s get this fiesta started with these tasty tacos!

Beer-Battered Fish Tacos with Pomegranate Mango Salsa

Ingredients

For the fish:

• 2 pounds fresh white firm-flesh fish fillets (I used cod), cut into bite-sized strips
• Beer batter mix
• 1 cup beer
• oil for frying

For the salsa:

• 1 mango
• arils from half of a pomegranate
• 1 jalapeno, deseeded and minced
• 1/4 cup fresh cilantro, chopped
• 1 Tbsp. fresh lime juice
• salt and pepper to taste

For the Chipotle Crema

• 1/2 cup plain Greek yogurt
• 1 Tbsp. buttermilk
• 1 canned chipotle chile in adobo, minced
• 1 Tbsp. adobo sauce

To assemble tacos:

• 1 avocado, diced
• small flour tortillas

Directions

1. For the salsa: Peel the mango and cut out pit. Dice and place into medium-sized bowl. Add the pomegranate arils, jalapeno, cilantro and lime juice. Toss until combined and season with salt and pepper. Set aside in refrigerator.
2. For the Chipotle Crema: In a small mixing bowl, combine yogurt, buttermilk, minced chipotle chile and tablespoon adobo sauce. Stir until combined, then cover and place in fridge.
3. For the fish: Rinse fish and pat dry with paper towels. Stir beer batter mix with 1 cup beer and whisk until smooth. Dip fish in batter and coat evenly, shaking off excess batter. Deep fry at 375F until golden brown.
4. To assemble tacos: Place fried fish on tortilla. Top with salsa, then drizzle with chipotle crema. Sprinkle on avocado. Enjoy!!