Tempura-Fried Fish Tacos with Tropical Salsa
INGREDIENTS
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3/4 cup all-purpose flour
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2 teaspoons baking powder
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1 cup seltzer water, ice cold, or more as needed
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Vegetable oil, for deep-fryer
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1 pound firm white fish fillets, such as grouper, striped bass, or cod, cut into 1-ounce strips
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Salt and freshly ground black pepper
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Cayenne pepper, to taste
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8 blue corn tortillas, warmed according to package directions
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2 cups shredded napa cabbage
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Tropical Salsa, recipe follows, for serving
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Hot chili sauce, for serving, optional (recommended: Sriracha)
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1/2 cup diced mango
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1/2 cup diced papaya
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1/2 cup diced pineapple
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1/2 cup diced red onion
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1/4 cup chopped cilantro leaves
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1/8 cup cider vinegar
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2 fresh red chile peppers, seeded and minced
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1 teaspoon crushed red pepper flakes, or to taste
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1/2 teaspoon sugar, or to taste (this will depend on the sweetness of the fruit)
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