Beer-Battered Fish Tacos
Serves 4
10 mins prep
5 mins cook
15 mins total
Mexican beer-battered cod, fried to perfection topped with chipotle cream sauce and garnished with red cabbage, thinly sliced jalapeños and radishes, pico de gallo, and avocado. Wrapped in a warm corn tortilla, this taco has the perfect level of heat and combination of textures.
Fish Tacos:
Chipotle Cream Sauce:
Toppings:
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Generously salt cod and sprinkle flour over the strips and toss to coat.
In a large mixing bowl, add flour, chili powder, salt, pepper, and oregano.
In a medium bowl whisk beer and egg.
Pour wet ingredients to flour mixture and stir together until well mixed and set aside at room temperature.
In a large skillet, preheat oil to 350 degrees F.
Dip fish into batter and allow excess batter to drip off before adding to oil. Fry fish, flipping to ensure it's evenly browned, 4 to 5 minutes, then place on a paper towel-lined plate.
In a food processor or blender, combine crema, chipotle in adobo and sauce, lemon zest and lemon juice, water, and salt until smooth; transfer to a small bowl.
Serve tacos with chipotle cream sauce and garnish with toppings of your choice.
