Tempura-Fried Fish Tacos With Tropical Salsa Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

3/4 cup all-purpose flour

1/8 cup cider vinegar

8 blue corn tortillas, warmed according to package directions

1 pound firm white fish fillets, such as grouper, striped bass, or cod, cut into 1-ounce strips

2 fresh red chile peppers, seeded and minced

2 teaspoons baking powder

Hot chili sauce, for serving, optional (recommended: Sriracha)

1/2 cup diced red onion

1/2 cup diced papaya

Vegetable oil, for deep-fryer

1/2 cup diced pineapple

Salt and freshly ground black pepper

1 cup seltzer water, ice cold, or more as needed

1/2 teaspoon sugar, or to taste (this will depend on the sweetness of the fruit)

Tropical Salsa, recipe follows, for serving

1/2 cup diced mango

2 cups shredded napa cabbage

1/4 cup chopped cilantro leaves

1 teaspoon crushed red pepper flakes, or to taste

Cayenne pepper, to taste

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