MAINS

Makes 6 Servings

HANTS DOWN BAJA FISH TACOS

INGREDIENTS

  • Fish:
  • 1 1⁄2 pounds of haddock, cut into thin strips
  • 1 can (16 oz) Hants Down Pilsner
  • 1⁄2 cup yellow cornmeal
  • 1 tsp chili powder
  • 1⁄2 tsp salt
  • 2 tbsp olive oil
  • Mango Salsa:
  • 1 ripe mango chopped
  • 2 tbsp fresh chopped jalapeños
  • 1⁄4 cup diced red onion
  • 1⁄4 cup corn kernels
  • 1/4 cup black beans
  • 6 warm tortillas
  • 2 tbsp cilantro

DIRECTIONS

Step 1 – Place fish in a shallow dish. Pour Hants Down Pilsner over fish; marinate for 15 to 30 minutes

Step 2 – Place pan on medium-high heat and roast the corn and beans in the same pan

Step 3 – Remove from heat and allow to cool

Step 4 – Combine corn, beans, mango, jalapeños, red onion, and cilantro in a bowl and mix (set aside)

Step 5 – Combine cornmeal, chili powder and salt in separate shallow dish. Dredge fish in cornmeal mixture; turn to coat. Heat oil in large skillet over medium-high heat. Add fish; cook 3 to 4 minutes on each side or until fish begins to flake when tested with fork

Step 6 – Fill warmed tortillas with fish and mango salsa, add desired toppings

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