3463-Forbidden Fruit™ | Hoppy Wit Battered Fish Tacos featuring Mango Salsa and Avocado Crema

3463-Forbidden Fruit™ | Hoppy Wit Battered Fish Tacos featuring Mango Salsa and Avocado Crema

PC Collection: Belgian Summer, Seasonal Pairing Guide

This recipe comes from

Strain 3463-PC Forbidden Fruit is widely used for brewing Witbier, Grand Cru, and White IPAs, which all feature subtle fruit characters and dry tart finishes, that add complexity to light seafood dishes. Along with sharing a homebrew recipe, we thought we’d share this food recipe from that will use your 3463-PC Forbidden Fruit homebrew to make the tastiest Beer-Battered Fish Tacos with Mango Salsa and Avocado Crema, that you’ve ever tasted! Pair with your 363-PC Forbidden Fruit homebrew for optimal taste-test results. 

Here is the BJCP’s complete notes on Witbier; Our own Robert Beezer has put a twist on this traditional style to make a Hoppy Wit, for pairing with the dish.


5 Gallons (19L)

OG: 1.060

FG 1.015

ABV: 5.8%


  • 5 lbs (2.5 kg) Pilsen
  • 0 lbs (1.8 kg) white wheat
  • 0 lb (0.45 kg) flaked wheat


  • 5 oz (14 g) Simcoe (boil 60 mins)
  • 5 oz (14 g) Simcoe (boil 10 mins)
  • 0 oz (23 g) Amarillo (flameout)
  • 0 oz (23 g) Citra (flameout)


  • 3463-PC Forbidden Fruit

Additional Directions:

  • Mash at 153 °F (67 °C) for 60 minutes
  • Boil for 60 minutes


For the Fish:

-1 lb firm white fish (cod, haddock, halibut, etc.)

-1 1/2 cups all-purpose flour

– 1 cup Hoppy Wit

-1tsp paprika

-1tsp chili powder

-1/2 tsp cumin

-1tsp kosher salt

-Vegetable oil, for frying

Mango Salsa:

-2 mangos, peeled and diced into 1/2 inch cubes

-1/4 cup chopped red bell pepper

-1/2 jalapeno, ribs and seeds removed, diced

-2 tbsp diced red onion

-Juice of 1 lime

-1/8 tsp chili powder

-2 tbsp minced fresh cilantro

-Salt & pepper to taste

Avocado Crema:

-1 avocado, pitted

-1-2 Tbs plain yogurt

-1 Tbs sour cream

-juice of 1/2 lime

-hot sauce to taste

-salt and pepper to taste

To Serve:

-Taco shells, hard or soft

-Lime wedges

-Hot sauce


Hoppy Wit Batter & Fish

-Combine 1 cup of the flour, paprika, chili powder, cumin and salt in a medium bowl.

-Add the Hoppy Wit, whisk to combine

-Meanwhile, pat the fish dry, season with salt and pepper and cut into 1-inch cubes.

-Toss with the remaining 1/2 cup flour.

Mango Salsa

-To prepare the mango salsa, combine all the ingredients in a medium bowl.

-Taste and season with more salt, lime or hot sauce if necessary.

Avocado Crema

-For the avocado crema, use a fork to mash the avocado in a medium bowl.

-Add the yogurt, sour cream, hot sauce and lime, and continue mashing to form a smooth sauce.

-Add more yogurt or sour cream to achieve your desired consistency, and season with salt and hot sauce.

Frying the Fish

-To fry the fish, heat 1/2-inch oil in a large skillet to 375°F.

-Working in batches, shake off the excess flour from the fish, then coat with the beer batter. Being careful not to overcrowd the pan, fry in the hot oil 3-5 minutes, or until golden-brown and cooked through.

-You may need to test a few in the first batch to get the time right.

-Transfer to a paper towel-lined baking sheet to drain and repeat with remaining fish.


-To assemble, warm the tortillas and fill with fish.

-Drizzle with avocado crema and top with mango salsa.

-Serve with lime wedges and additional hot sauce if desired.


Join our newsletter