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Beer Battered Fish Tacos

This fish taco recipe is modeled by the street food version. It's filled with crisp, beer-battered fresh fish and garnished with shredded cabbage and a spicy Chipotle Mayonnaise.

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Yield: 8 tacos, 4 servings

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Active Time: 40 minutes
Start to Finish: 40 minutes

For this recipe you’ll need:

Oil for frying
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 tablespoon baking powder
2 cups medium bodied beer
Two 5 to 6 ounce bass or snapper fillets, cut into strips
2 tablespoons ground cumin
Salt and pepper to taste
8 corn tortillas, warmed
1 cup red or green cabbage, finely shredded
Lime wedges
1 avocado, cut into slices

Heat the oil in a heavy pot until it reads 365 degrees on a deep-fry thermometer. Have ready a sheet tray fitted with a cooling rack.
To make the batter, whisk together the flour, cornstarch and baking powder. Whisk in the beer until just combined. The batter should be a bit lumpy.
Season the fish with the cumin, salt and pepper.
Dip the fish fillets in the batter, and carefully lower them into the oil. Fry the fish fillets until they are golden brown and crisp, 4 to 5 minutes.
Using a skimmer, remove the fish from the oil and allow to drain on the rack.
To assemble the tacos, nestle the fish into the warmed tortillas, followed by a sprinkling of cabbage, a squeeze of fresh lime juice and a few avocado slices. Top with a drizzle of Chipotle Mayonnaise.

Beer Battered Fish Tacos

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