Tempura-Fried Fish Tacos with Tropical Salsa

Total Time:
17 min
15 min
2 min

8 tacos

  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 cup seltzer water, ice cold, or more as needed
  • Vegetable oil, for deep-fryer
  • 1 pound firm white fish fillets, such as grouper, striped bass, or cod, cut into 1-ounce strips
  • Salt and freshly ground black pepper
  • Cayenne pepper, to taste
  • 8 blue corn tortillas, warmed according to package directions
  • 2 cups shredded napa cabbage
  • Tropical Salsa, recipe follows, for serving
  • Hot chili sauce, for serving, optional (recommended: Sriracha)
  • Tropical Salsa:
  • 1/2 cup diced mango
  • 1/2 cup diced papaya
  • 1/2 cup diced pineapple
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro leaves
  • 1/8 cup cider vinegar
  • 2 fresh red chile peppers, seeded and minced
  • 1 teaspoon crushed red pepper flakes, or to taste
  • 1/2 teaspoon sugar, or to taste (this will depend on the sweetness of the fruit)
  • In a bowl whisk together the flour and baking powder. Whisk in 1 cup seltzer until smooth and let batter stand for 10 minutes. If necessary, thin batter with a bit more seltzer to reach consistency of crepe batter.

  • Place oil in fryer and preheat to 350 degrees F.

  • Season fish lightly with salt and pepper. Working in batches, dip each fish piece in the batter, transfer quickly to the fryer and cook until golden brown, about 2 minutes. Transfer to a paper lined plate to drain briefly before serving. Season again lightly with salt, pepper and cayenne on both sides.

  • Assemble the tacos by placing 1/4 cup of shredded cabbage and 2 pieces of fried fish in a warm tortilla. Top with 2 tablespoons of the Tropical Salsa and serve with hot sauce, if desired.

Tropical Salsa:
  • In a medium mixing bowl, combine all ingredients. Let stand for 20 minutes in the refrigerator before serving.

  • Yield: 1 1/2 cups

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