Baja Fish Tacos with Mango Salsa

Be sure to preheat the oil to the desired temperature and maintain the fire. Otherwise, the fish will absorb unnecessary fat and calories during cooking. If you can't find fresh, never-frozen fish, replace it with another dense fish with white flesh, such as turbot or striped bass.
Combine the first 6 ingredients; set aside.Attach a roasting thermometer to the side of a large, heavy pan. Add the oil to the skillet; heat over medium-high heat until the thermometer reads 375 °. Reduce the heat to medium, keeping the oil at medium heat.Spoon flour into dry measuring cups; smooth with a knife. Combine flour, beer, black pepper, 1 teaspoon salt and garlic powder, stirring with a whisk. Add the fish to the batter, stirring gently to coat it. Remove the fish from the batter. Carefully place 4 or 5 pieces of fish in the preheated oil; cook for 4-5 minutes or until golden brown, turning occasionally (keep the oil temperature at 375 ° throughout the cooking process). Dry the fish on paper towels. Repeat the procedure in portions with the remaining fish.Preheat the tortillas according to the instructions on the package. Spread the fish evenly over the tortillas; place about 2 tablespoons of salsa on each tortilla.