Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Beer-Glazed Fish Tacos with Kiwi-Mango Salsa

Yields: 4-6 servings

Estimated time: 45 minutes


For the marinade:

1/2 cup Sierra Nevada Torpedo

Juice of 1 lime

Juice of 1/2 small orange

Pinch of salt

1 lb cod or tilapia

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.