Fried Fish Tacos

Fried Fish Tacos
- Ingredients
- step-by-step directions
Fried Fish Tacos
- 2 1/2 pounds Halibut (cut into 1"x4" pieces)
- 1 1/2 cups Flour
- Salt
- freshly cracked Black Pepper
- 12 ounces Dark Mexican Beer
- Corn Tortillas (6-inch; warmed)
- Cilantro (to garnish)
- Lime Wedges (to garnish)
- Vegetable Oil (for frying)
For the Spicy Crema:
- 2/3 cup Mayonnaise
- 2 teaspoons chopped Chipotle Peppers (in adobo sauce)
- Salt
For the Cabbage Slaw:
- 2 cups shredded Green Cabbage
- 1/2 Red Onion (slivered & rinsed with water)
- 2 tablespoons White Wine Vinegar
- 2 Limes (juice)
- Salt
- freshly cracked Black Pepper
- Prepare the Spicy Crema and Cabbage Slaw before cooking fish.
- Preheat oil to 350 F. Pat fish dry and season lightly with salt and pepper. In a bowl, whisk together the flour with salt and pepper to taste. Stir in beer and set aside.
- Working in batches, dip the fish into the beer batter to coat completely, allowing excess to drip back into bowl. Gently place in the hot oil. Cook for 3 to 4 minutes, until rich golden. Remove from oil to a paper towel-lined plate and season with salt.
- To assemble, spread a tablespoon of spicy crema onto the center of a corn tortilla. Place a piece of fried fish over sauce. Top with Cabbage Slaw. Garnish with cilantro and lime wedges.
- For the Spicy Crema: Stir together the ingredients and adjust seasoning to taste.
- For the Cabbage Slaw: Toss all the ingredients together in a large bowl and set aside. This can be covered and store in the fridge a few hours in advance.
Tips:
- Rinse the sliced onions in cold water to reduce their strong flavor. Or, you can substitute the raw onions for pickled onions, if you prefer.
- Cod or mahi-mahi would be good alternatives for the halibut.
Similar categories:
Ingredients
Fish & Seafood
Other Fish
Courses & Meals
Dinner
Lunch
Holidays & Occasions
Cinco de Mayo
Cuisine
Mexican
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