Texas Butter Recipe Fish Tacos
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Fish Tacos Southern Mango Boom

Mangos are already tasty around here and pretty easy to pick out the goods ones. They didn’t seem to skip a beat from last season rolling into this one. Keep reading
Don’t do too much frying around here because of cleanup but when it happens, I dig tempura style batter twisted with a twist. I included the shrimp only because I had like six extra. Anyways, let's roll.

Course Main Course
Style American, Mexican
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2
Calories 7134kcal
Author Shawn

Ingredients

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)

Fry Batter

  • 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

Misc Parts

  • 12 oz corn tortillas (1 bag)
  • 48 ounces peanut oil

Instructions

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!!!

© Texas Butter®

➕ Nutrition
Nutrition Facts
Fish Tacos Southern Mango Boom
Amount Per Serving (355 g)
Calories 7134 Calories from Fat 6264
% Daily Value*
Fat 696g1071%
Saturated Fat 119g744%
Cholesterol 504mg168%
Sodium 3977mg173%
Potassium 1647mg47%
Carbohydrates 154g51%
Fiber 16g67%
Sugar 16g18%
Protein 89g178%
Vitamin A 3980IU80%
Vitamin C 102.5mg124%
Calcium 410mg41%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

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 other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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