Beer Battered Fish Tacos
Crispy and flavorful beer battered fish nuggets wrapped in a tortilla with salsa sour cream and a fresh lime slaw.
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Servings: 8 tacos
Ingredients
For the sour cream:
- 1 c. sour cream
- 3 Tablespoons salsa
- 1 Tablespoon lime juice
- 1 teaspoon cumin
- 1 teaspoon salt
For the Slaw:
- 1 c. cabbage thinly sliced
- 2 carrots grated
- 3 Tablespoons lime juice
- 2 Tablespoons olive oil
- 1 Tablespoon honey
- 1 teaspoon cumin
- 2 garlic cloves minced
- 1/4 c. fresh cilantro chopped
- salt and pepper
For the fish:
- 1 c. flour
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 12 oz bottle beer
- 2 lb. skinless cod or halibut cut into 4 inch by 1 inch pieces, rinsed and patted dry
- sea salt
For assembling the tacos:
- 8 tortillas
- 1/2 c. cheddar cheese shredded
- 1/4 c. jalapeno rings
Instructions
- Combine the ingredients for the sour cream in a medium bowl. Mix well and refrigerate until ready to use.
- In a large bowl combine the lime juice, olive oil, honey, cumin, garlic cloves, cilantro, salt, and pepper. Mix well. Add in the cabbage and carrot and toss to coat. Refrigerate until ready to use.
- In a medium bowl combine the flour, garlic powder, chili powder, salt, cumin, and pepper. Add in half the beer and whisk. Add in remaining beer and whisk until smooth. Let rest for 10 minutes.
- To make the fish pour 1/2 c. vegetable oil into a saute pan. Heat until the oil is around 350 degrees.
- Working in batches dip the fish into the batter and then place into the pan. Fry for 4 minutes per side or until golden brown. Remove from the pan and place on a paper towel lined plate. Repeat with remaining fish. Sprinkle fish with sea salt.
- To make the tacos place a few fish nuggets in a tortilla, pour on a heaping amount of slaw, a tablespoon of sour cream, a sprinkle of cheddar cheese, and a few jalapeno rings.
Notes
Recipe adapted from Rachael Ray Magazine June 2018.