Ingredients

• Salsa:
  • 1 cup diced peeled ripe mango
  • ¼ cup finely chopped red onion
  • 1 tablespoon fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • ⅛ teaspoon salt
  • 1 jalapeño pepper, seeded and minced
• Fish:
  • 5 cups canola oil
  • ¾ cup all-purpose flour
  • 1 cup apple cider
  • 1 ½ teaspoons freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 ½ pounds skinless halibut fillet, cut into 16 (3 x 1-inch) strips
  • 8 (6-inch) corn tortillas

Directions

1. Combine first 6 ingredients; set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over medium-high heat until thermometer registers 375°. Reduce heat to medium, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk. Add fish to batter, tossing gently to coat. Remove fish from batter. Carefully add 4 or 5 fish pieces to hot oil; cook 4 to 5 minutes or until golden brown and done, turning occasionally (maintain oil temperature at 375° throughout cooking process). Drain fish on paper towels. Repeat procedure in batches with remaining fish.
4. Heat tortillas according to package directions. Divide fish evenly among tortillas; spoon about 2 tablespoons salsa into each tortilla.

Notes

• Calories 356 Fat 17g Satfat 1.4g Monofat 9.3g Polyfat 4.9g Protein 6.8g Carbohydrate 47.3g Fiber 3.9g Cholesterol 5mg Iron 1.5mg Sodium 690mg Calcium 38mg