Easy Fish Tacos with Avocado Tomato Salsa and Green Mojo Sauce
At the end of the week, the fridge is sometimes a little bare. Luckily, I try to keep some fish fillets in the freezer for nights like this! Bursting with flavour, these fish tacos turn any kind of fish into a delicious family-friendly easy meal! Mixing these Mexican tacos with the robust Cuban Mojo Sauce just makes so much sense!
To Prepare Fish:
- 1 cup all-purpose flour 125 g
- 1 tsp salt
- ½ tsp baking powder
- 1 cup cold beer 240 mL
- vegetable oil for frying
- 1 lb fresh cod 455 g, cut into 1-inch (2-cm) thick strips
To Make Salsa:
- 2 medium avocados, chopped
- 1 large tomato, chopped
- ¼ chopped red onion
- 1 tbsp chopped cilantro
- juice of 1 lime
- Salt and freshly ground black pepper to taste
To Make Mojo Sauce
- 1 shallot
- ½ cup chopped parsley
- ½ cup chopped cilantro
- ½ chili pepper (to taste)
- 1 garlic clove
- 2 tbsp red wine vineagar
- 4 tbsp extra virgin olive oil
- 1 tsp salt
- 16 small corn tortillas warmed
- 1 cup grated cheddar cheese
- 1 lime, cut in wedges
Make the tomato avocado salsa: Combine all the ingredients in a medium-size bowl. Toss well and set aside.
Make the crispy fish: In a large bowl, combine the flour, baking powder, and salt. Add the beer and whisk until smooth. It should be the consistency of thick pancake batter. Thin with water if it is too thick.
Heat the vegetable oil in a large pot until it reaches 350°F (180°C).
Dip the fish in the batter to coat well. Carefully place the pieces into the oil and fry for about 7 minutes, turning to ensure that they are golden on all sides. Remove from the oil and place on paper towel-lined plate.
Make the mojo sauce: Blend all the ingredients in a blender until smooth.
To assemble the tacos: Warm the taco shells in the microwave. Add the tomato avocado salsa, a piece of fish, and top with cheddar and sauce. Squeeze a wedge of lime and enjoy!
Do not overload the pan when frying the pieces of fish. Make sure that they are golden on all sides.
If using frozen fillets, defrost and dry the fish very well.
Consider using cod or other meaty fish fillets or shrimp (deshelled and deveined).