Fried Fish Tacos

Clinton Kelly

Servings: 8

easy

30 to 45 min

Fried Fish Tacos

Ingredients
step-by-step directions

Ingredients

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

Directions

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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