Baja Fish Tacos with Mango Salsa

from Cooking Light

1 C diced peeled ripe mango
1/4 C finely chopped red onion
1 T fresh lime juice
1 T chopped fresh cilantro
1/8 t salt
1 jalapeno pepper, seeded and minced
5 C canola oil
3/4 C flour
1 cup beer
1 1/2 t freshly ground black pepper
1t salt
1 t garlic powder
1 1/2 pounds skinless halibut fillet, cut into 16 strips
8 corn tortillas

1. Combine first 6 ingredients and set aside.
2. Clip a fry thermometer to the side of a large, heavy saucepan. Add oil to pan; heat over med-high heat until thermometer registers 375. Reduce heat to med, maintaining oil temperature.
3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, beer, black pepper, 1 t 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 4-5 min or until golden brown and done, turning occasionally (maintain oil temp 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 T salsa into each tortilla.

Yield: 4 servings.