Fish Tacos with Mango Salsa

This is a slightly modified version of the one in Cooking Light. Although the batter did not really stick to my fish (which meant it wasn't very crunchy) these were still really good. The salsa was super delicious, and would be great on it's own.

Ingredients
-1 or 2 ripe mangoes, diced
-2 T (or more if you like) fresh, chopped cilantro-1.5 T lime juice
-1 T (or more if you want it spicier) diced jalepeno
-1/4 C finely diced red onion
-1 lb fresh white fish (recipe called for halibut, but I used tilapia...recipe also called for 1.5 lbs, but that was way too much for 8 small tacos)
-1 cup beer (PBR for the win)
-3/4 C flour
-1.5 tsp pepper
-1 tsp salt
-1 tsp garlic powder (or use garlic salt and use less regular salt)
~1/3 C canola oil (the recipe called for 5 C, but that seemed crazy to me)

Steps
1. Dice mango. I have always had a hard time doing this correctly, but I found a nice Youtube video that walks you through it. Basically, the seed is long, flat, and hard, and runs through the center of the fruit. To get the most mango for your buck, you want to cut off the sides (or "cheeks"), and then score them (sort of like the avocado technique). Then you just chop off the scored pieces into a bowl. You can then try to cut off any remaining fruit flesh from around the seed.

2. Add onion, cilantro, jalapeno, and lime juice to bowl, and mix mango salsa. Set aside.

3. Mix up your batter (beer, flour, salt, pepper, garlic) with a whisk.
4. Dunk fish into batter and transfer to frying pan (make sure your oil is nice and hot).
5. Cook fish 4-5 minutes, turning once. (You may need to do this in two batches.)

6. Drain fish on paper towls.
7. Add some fish and salsa to warm tortilla and enjoy.