Crispy fried fish tacos wrapped in a warm corn tortilla and garnished with shredded cabbage, fresh cilantro and then drizzled with creamy chipotle sauce.
2lbsfirm white fishcod or haddock, works well, cut into 1 inch by 4-5 inch strips
Freshly squeezed lime juice
2cupsall-purpose flour
1bottle dark or amber beer12 ounce
vegetable or peanut oilfor frying
1 1/2teaspoonsbaking powder
2teaspoonschili powder
2teaspoonsgarlic powder
1 1/2teaspoonsdried oregano
2teaspoonsblack pepper
1teaspoondried mustard (optional)
1teaspoonsalt
Chipotle Sauce (Chipotle Crema)
1/3cupmayonnaise
1/2cupsour cream or greek yogurt
2clovesgarlicminced
1Small handful cilantrofinely chopped
Juice of 1 lime
Chipotles in adoboor chipotle hot sauce
saltto taste
Taco Assembly & Garnishes
corn tortillaswarmed
shredded red cabbagetossed with lime juice, salt & pepper
pico de gallooptional
cilantrochopped
lime wedges
DIRECTIONS
PREPARING THE FISH & BATTER
Drizzle the fish with lime juice and season with salt and pepper. Refrigerate until you're ready to cook. Before frying, remove the fish from refrigerator and pat the fish dry with paper towels.
In a large bowl mix the flour, baking powder, garlic, cayenne, mustard, oregano, 1 teaspoons salt, and pepper until well blended. Pour in the beer and whisk lightly until there are no lumps. Rest for 15 minutes. The batter should be similar to a pancake batter in consistency. After the batter has rested, add a little more beer if the batter seems too thick.
PREPARING THE CHIPOTLE SAUCE:
In a bowl mix together the mayonnaise, sour cream, garlic, cilantro, lime juice. Then mix in the chipotles in adobo 1 tablespoon at a time until you reach your desired spice level. Add salt to taste.
FRYING THE FISH
Pour the oil into a deep heavy bottomed pan to a depth of 2 inches and heat over medium-high heat to 350 degrees. Test temperature using a thermometer. If you don't have a thermometer you can put the end of a wooden spoon into the oil and it should send up lots of little bubbles when ready.
Begin adding the pieces of fish to the batter and thoroughly coat each piece. Using tongs, place a few of the fish gently into the hot oil. Cook a few pieces at a time until they float and are golden brown in color. Flip the pieces to cook both sides. Once done, remove the fish and place on a baking sheet lined with brown paper bags to drain. These can be placed in the oven to keep warm.
SERVING THE TACOS
7 - Line a warmed tortilla with 1 or 2 pieces of the fried fish, top with the shredded cabbage, pico de gallo (optional), fresh cilantro and drizzle with the chipotle crema. Add a dash of your favorite Mexican hot sauce if you like some extra spice. Serve with a wedge of lime.
8 - ¡Buen Provecho! (Enjoy your meal!)
Notes
For these tacos, a really great tortilla can put these over the top. If you have a little extra time, try making your own. They're so simple to make and they freeze well. Here's a great recipe for fresh corn tortillas. Chipotles in adobo are very spicy! Add them a teaspoon at a time so you can reach your perfect level of spice.