1 ripe mango, peeled, pitted, and finely diced (about 1 1/2 cup) (See: How to Cut a Mango)
2 Tbsp finely chopped red onion
1/2 Jalapeño chile, minced (less or more to taste, make sure to actually taste the chile first, some of them can be quite hot!)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Put the dice mango, red onion, jalapeño and cilantro in a medium bowl. Toss with lime juice and add salt and pepper to taste. If the salsa is too acidic for you, sprinkle with a little sugar and/or stir in some diced avocado. Serve with fish, steak, tacos, or tortilla chips!
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 cup beer
1 teaspoon chopped dill
1/2 teaspoon oregano
1/2 teaspoon ground cumin
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
1/2 medium head cabbage, finely shredded
To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps). Season with oregano, cumin, dill, and cayenne.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, top with shredded cabbage and mango salsa.