Fish Tacos with Pineapple Avocado Salsa

Fish Tacos with Pineapple Avocado Salsa

Ingredients:

Fish Taco

• 1 cup Bob’s Red Mill Sweet White Rice Flour

• 2 Tbsp Bob’s Red Mill Cornstarch

• 1 tsp baking powder

• 1 tsp kosher salt

• 1 tsp paprika

• 1 tsp onion powder

• 1 tsp chili powder

• ¼ tsp cayenne pepper

• 1 ¼ cup club soda

• 1 lb tilapia, cod, or haddock

• 2 cups frying oil

• Corn Tortillas

Fish Taco Dry Dredge

• ¼ cup Bob’s Red Mill Sweet White Rice Flour

• ½ tsp kosher salt

Pineapple Avocado Salsa

• 1 cup fresh pineapple, chopped

• ½ cup vine tomato, diced

• ¼ cup red onion, diced

• 2 Tbsp jalapeño, minced (remove seeds if desired)

• 2 Tbsp fresh cilantro, chopped

• 1 avocado, cubed

• 2 Tbsp lime juice

• 1 tsp kosher salt

In a large bowl, combine the Bob’s Red Mill Sweet White Rice Flour and Cornstarch along with the baking powder, kosher salt, and spices. When thoroughly combined, gradually whisk in the club soda. It will foam up quite a bit at first, but continue whisking until the batter is formed. Note that the batter will thicken as it rests. 

In a separate bowl, whisk together the ¼ cup of Bob’s Red Mill Sweet White Rice Flour with a ½ tsp of kosher salt and reserve. Portion your room temperature fish into 4” strips (taco sized!) and season them with an additional sprinkle of kosher salt.

For the Pineapple Avocado Salsa, carefully cut and prep all of the fruits and vegetables required and combine them in a large bowl. The measurements don’t need to be precise, and you can add more or less of the jalapeño if you want to control the heat level. Delicately toss the avocado into the remaining ingredients and reserve. The acidity from the pineapple, tomato, and lime will help to mellow the abrasiveness of the raw red onion, and prevent the oxidizing of the avocado. 

Preheat the oil to 350F in a cast iron skillet. Dredge the fish in the dry ingredients and then into the wet batter. Again, the batter will be thick so make sure each piece of fish is nicely coated. Carefully fry each piece of fish for 1-2 minutes per side until beautifully crispy and golden brown. Place on a wire rack to cool and immediately season with kosher salt. A wire rack will help keep the fish crispy, whereas a plate with a paper towel might make one side soggy. 

Serve the tacos on warm tortillas (I like to char mine right on the open flame), and dollop with a helping of the homemade salsa. Squeeze additional lime, and enjoy!