Fish Tacos Southern Mango BoomInstagram #txbut054
Fish Tacos Southern Mango Boom
Mango's are already tasty around here and pretty easy to pick out the goods ones. Actually they didn’t seem to skip a beat from last season rolling into this one. Don’t do too much frying around here because of cleanup but when it happens it’s usually done with a tempura style batter tweaked with our typical twist. Below in the batter “parts” you will need the first 5 ingredients. Actually you don’t have to have the egg either. I included the shrimp only because I had like 6 extra. Anyways, let's roll
Fish and/or Shrimp Parts
- 1 pound Swai (or your favorite fish)
- ½ pound shrimp peeled deviened
- ½ tbsp Cottonmouth
Mango Pico Parts
- 6 oz mango ='s 1 ripe cut into about ½ inch cubes
- 1 oz red bell pepper cut into small squares
- 1 oz yellow bell pepper cut into small squares
- 1 oz jalapeno ='s 1/2 jalap, diced
- 1 oz red onion diced
- 1 tbsp cilantro chopped
- 1/4 tsp salt to taste
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 cup water cold, fizzy water, or beer
- 2 oz egg ='s 1 egg
- 1 tsp salt
- 1 tbsp cottonmouth
Funky Sauce (optional)
- ¼ cup blue cheese dressing
- 1 tbsp hot sauce
- ½ tbsp pepper flakes
- 12 oz corn tortillas 1 bag
- 48 ounces peanut oil
The Build 🏗️
Fish and/or Shrimp Prep
In pot go ahead and start heating oil to 365 degrees.
Cut fish into strips or no bigger than 2 inch squared.
Clean dry and sprinkle Cottonmouth all over.
Fry Batter Prep
Mix dry ingredients good.
Put cold water in bowl and whisk in the dry ingredients.
Mix til incorporated and not lumpy. Doesn’t take much.
Mango Pico Prep
While oil is likely still heating mix all the mango parts ingredients and test.
Longer it sits better it gets.
Also start heating small fry pan to medium heat for tortilla warm up.
Time To Burn
When frying you need the oil pretty hot and can’t add too much crap at once. I’ll add like 4 pieces at a time pumping 365 degree oil.
When you drop those 4 pieces in your oil temperature is gonna drop big time. Hang in there, set timer at 4 minutes and towards the 3 minute mark you should see oil coming back up.
When they are nice and golden brown, about 4 minutes possibly longer. Pull from very hot oil with tongs or a fry basket picker upper thing. This is where your judgement comes in.
Place on rack or paper towels to drain.
Plating The Tacos
Mix up “Funky Sauce” if you're using.
Heat both side of tortillas you are using in your preheated pan. If you have a stick of butter rub a very little bit in bottom of pan. Like a quick brush light coating.
Lastly lay in tortilla a line of fish, some mango pico, a shrimp, and funky sauce.
It’s all you! Enjoy amigo!!!
➕ Nutrition - About
Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn