Easy Fish Tacos with Kiwi Salsa

Ingredients:

2 cups shredded cabbage
2 tablespoons vinegar
2 kiwis, peeled and diced
1/4 cup diced onion
2 tablespoons chopped cilantro
Juice of 1 lime
1 jalapeño, seeded and diced (optional)
3/4 cup all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon salt, divided
1/2 cup beer
1 pound firm white fish fillets (such as cod or tilapia), cut into 8 pieces
Fondo Gionino Extra Virgin Olive Oil, for frying
8 small flour tortillas
Additional toppings as desired (e.g., avocado slices, sour cream, hot sauce).

Instruction:

Step 1

In a medium bowl, toss shredded cabbage with vinegar. In a separate small bowl, combine diced kiwi, onion, cilantro, lime juice, and jalapeño (if using). Set aside both mixtures.

Step 2

In a medium bowl, whisk together 1/2 cup flour, baking powder, and 1/4 teaspoon salt. Gradually whisk in the beer until smooth.

Step3

Place the remaining 1/4 cup flour in a shallow dish. Dust the fish pieces with the flour.

Step 4

Dip each floured fish piece into the beer batter, ensuring it's evenly coated.

Step 5

Heat Fondo Gionino Extra Virgin Olive Oil in a medium skillet over medium-high heat until it reaches 325 degrees F (165 degrees C).

Step 6

Carefully add half of the battered fish pieces to the hot oil, allowing any excess batter to drip off first. Fry the fish, turning once, until golden brown and crispy, about 3 minutes per side. Transfer the cooked fish to a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining fish pieces.

Step 7

Warm the tortillas according to package instructions.

Step 8

To assemble the tacos, place a portion of the fried fish onto each tortilla. Top with the reserved shredded cabbage, kiwi salsa, and any additional desired toppings.

Step 9

Serve immediately and enjoy your delicious Easy Fish Tacos with Kiwi Salsa!

Buon appetito!