In their final series episode, the Wyld Honeys return to Baja, California, for a fresh Camp Recipe of Fish Tacos with a tasty mango salsa. It’s been a great and delicious partnership with the Wyld Honeys. We’re sure we’ll be using these Camp Recipes for many trips and adventures in the years to come.
Catch the camp recipe below and watch the final episode here.
Fried Fish Tacos with Mango Salsa (serves 4)
Ingredients:
Mango salsa:
● 2 medium mangos or 1 large mango
● 1 red bell pepper
● 1 jalapeno
● 1 red onion
● ½ cup fresh cilantro, chopped
● Juice of 1-2 limes
● Salt to taste
Crispy fish:
● 2 cups all-purpose flour, divided
● 1 tsp. salt
● 1 cup cold beer (like Corona, Dos Equis, Modelo, etc.)
● 1 tsp. garlic powder
● 1/2 tsp. chili powder
● Vegetable oil for frying
● Salt and pepper to taste
● 1 lb. cod or other mild white fish (tilapia, halibut, etc.) cut into strips about 1 inch wide and 4 inches long
Crema:
● ½ cup sour cream or crema
● 1 lime
● A few dashes of hot sauce
Assembly:
● 8 corn tortillas
● 1/2 cup cotija cheese, crumbled
● Limes for serving
Method:
Step 1
Make the mango salsa:
Finely chop the mango, red onion, jalapeno, and red bell pepper and place into a large mixing bowl. Add chopped cilantro to the salsa, then squeeze in the juice of 1 or 2 limes. Add salt to taste.
Step 2
Make the crispy fish:
In a large bowl, combine 1 cup of flour, salt, garlic powder, and chili powder. Add the beer and whisk until smooth.
Heat the vegetable oil in a large pot until it reaches 350°F with a thermometer or until bubbles form around a wooden spoon.
Combine the remaining 1 cup of flour with a pinch of salt and pepper on a plate.
Season the fish with salt and pat dry with a paper towel. Dredge the fish in the dry flour, shaking off the excess, and then dip it in the batter. Allow the excess batter to drip off, then transfer to the oil, laying the fish away from you. Fry until golden on the outside and cooked through, for about 5 minutes. Listen until the sizzling starts to subside! Drain the fish on a paper towel.
Step 3
Make the crema:
Whisk together sour cream, lime juice, and hot sauce to taste. Set aside.
Step 4
Assemble:
Use tongs to heat tortillas directly over a flame until lightly charred, about 15-30 seconds per side.
Top tortillas with fish, salsa, crema, and cotija cheese. Serve with lime wedges and hot sauce.
