Jul 14 2026
Restaurants›Boulder Tap House›Fish Tacos (2) Recipe

Fish Tacos (2) Recipe

Inspired by Boulder Tap House
Time35m
Serves2

Blackened or beer battered cod, mango salsa, red cabbage, poblano avocado ranch and a lime wedge.

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Ingredients

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Fish Preparation

Mango Salsa

Poblano Avocado Ranch

Other Ingredients

Method

Fish Preparation

  1. 1

    For Blackened Cod

    Heat olive oil in a skillet over medium-high heat. Season cod fillets with blackening spice on both sides. Sear the cod for about 3-4 minutes per side until cooked through and slightly charred.

  2. 2

    For Beer Battered Cod

    In a bowl, mix flour, cornstarch, baking powder and salt. Slowly whisk in beer until a smooth batter forms. Dip cod fillets into the batter and fry in hot oil until golden brown and cooked through, about 4-5 minutes per side.

Mango Salsa Preparation

  1. 3

    Making the Salsa

    In a bowl, combine diced mango, red onion, cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.

Poblano Avocado Ranch Preparation

  1. 4

    Making the Ranch

    In a blender, combine roasted poblano, mashed avocado, Greek yogurt, lime juice, garlic powder, and salt. Blend until smooth and creamy.

Assembling Tacos

  1. 5

    Taco Assembly

    Warm the corn tortillas in a skillet or microwave. Place shredded red cabbage on each tortilla, top with the cooked cod (blackened or beer battered), add a generous spoonful of mango salsa, and drizzle poblano avocado ranch on top. Serve with lime wedges on the side.

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