{Mango} Beer Marinated Fish Tacos with Pineapple-Kiwi Salsa

These beer glazed fish tacos were the inspiration for this healthy fish taco dish. We obviously couldn't use a local Texas beer, so we improvised with what we could find— a mango beer that we thought would go well with a citrus salsa. For a side, we ate sweet potato chips and Trader Joe's Reduced Guilt chunky guacamole, which is made with Greek yogurt. It is wonderfully delicious when you don't want to spend Washington state avocado prices (one of the many reasons I miss Texas and am looking forward to California in a few months) for one small batch of guacamole, plus all of the other fresh produce.

Dustin smartly remembered that we had some trouble grilling white fish before, so we made sure to wrap it up in aluminum foil for easy cooking. Worked like a charm. Dustin also made perfect margaritas to accompany our taste of Tex-Mex.

Beer Glazed Tacos

• 1 cup beer (we used Northwest Brewing Company Mango Wiezen)
• 1 lime, juiced
• 1/2 orange, juiced
• 3/4 lb. cod
• salt, pepper, and cayenne pepper, to taste
• 4 whole tortillas
• freshly shredded cheese (we used Trader Joe's double pepper jack cheese with peppadew and jalapeños)

1. Combine the beer, lime, and orange juice, and place the mixture and the fish in a large Ziploc bag. Marinate in the refrigerator for half an hour while you heat up the grill.
2. Sprinkle the fish with spices and wrap in aluminum foil. Grill the fish on each side for 4-5 minutes.
3. Use a fork to flake the fish, placing the pieces along with the salsa below and shredded cheese onto warm tortillas.

Pineapple-Kiwi Salsa

• 3/4 cup pineapple, diced
• 2 kiwis, diced
• 1/2 medium red onion, chopped
• 1/2 jalapeño, minced
• handful of cilantro, chopped
• 1 lime, juiced

1. Combine all of the ingredients in a small bowl then refrigerate for several hours before serving to let flavors develop.