Dinner tonight was supposed to look a little different. But when it was go-time, I found myself faced with a real sketchy looking mango that I couldn’t remember buying and 3 wrinkly kiwi that I could remember buying because it was the source of The Little’s real public tantrum during the busiest grocery shopping hour of the busiest grocery shopping day.
So the kiwi, I bought. And the kiwi, she did not eat. Because they’re “real spicy.”
The person who coined the phrase “The Terrible Twos” most certainly didn’t survive one of those epic public meltdowns to realize that the Threes are worse than the Twos.
And at the end of the day, I just really wanted a real beer and a real fish taco. With a real tortilla. So one, I had. In the form of beer-glazed fish tacos topped with a kiwi-mango salsa.
Don Jalapeno is brewed with – wait for it – jalapenos. You get good muted char/roasty flavors from the roasted jalapenos and just a little heat on the back end from the fresh peppers. It’s one of those beers that’s awesome for a flight, to share, and to cook/bake with… but I find it a leetle difficult to finish the entire bottle on my own.
And that’s why I got married. No unfinished beer left behind.
I reduced the marinade to concentrate the flavors, drizzling the glaze over the tacos before eating. And Mother of Saint Arnold, was it fantastic.
Beer-Glazed Fish Tacos with Kiwi-Mango Salsa
Grilled cod tacos are topped with kiwi-mango salsa and a beer glaze.
- For the marinade:
- 1/2 cup beer (go for something middle of the road, not light or overly bitter)
- Juice of 1 lime
- Juice of 1/2 small orange
- Pinch of salt
- 1 lb cod or other white fish
- For the salsa:
- 2 kiwi, peeled and diced
- 1 mango, peeled and diced
- 1/4 cup diced red onion
- 1 jalapeno, diced (and seeded, if desired)
- Small handful of cilantro, chopped
- For serving
- 4-6 Small flour tortillas
- Heat grill to medium-high.
- Place marinade ingredients in a large zippered bag, add fish, and let sit in the fridge for 20-30 minutes.
- Combine the salsa ingredients in a bowl and set aside.
- Put the marinade in a medium sauce pan or pot over high heat, bring to a boil, and let reduce to ~1/4 cup.
- Grill the fish ~4-5 minutes per side, until it's opaque in the center and flakes easily.
- To serve, top tortillas with flaked fish, a scoop of salsa, and a drizzle of the beer reduction.
Yields: 4-6 servings
Estimated time: 45 minutes