Beer Battered Fish Tacos


For the Slaw

5 cups red cabbage, shredded

3 tablespoons red onion, minced

1/2 cup cilantro, chopped

3 tablespoons cider vinegar

1-1/2 teaspoons vegetable oil

1/2 teaspoon sea salt

For the Sauce

3/4 cup mayonnaise

2 tablespoons lime juice

3 chipotle chilis in adobo sauce (canned), roughly chopped, plus 2 teaspoons sauce

1 large garlic clove, roughly chopped

For the Batter

1 cup flour

1 teaspoon sea salt

1/2 teaspoon pepper

1 cup beer

For the Fish and Tortillas

1 1/2 pounds skinless cod, cut into 1" x 4" strips

Avocado oil, for frying

12 (6") tortillas, warmed

Lime wedges, for serving

For the Slaw

Toss cabbage, onion, cilantro, vinegar, oil and salt together in a bowl, then set aside.

Combine mayonnaise, lime juice, chipotle chilis with sauce and garlic in a blender and blend until smooth, then set aside.

For the fish

Mix flour, salt and pepper together in a bowl.

Gradually add beer, whisking until the batter is smooth and has no lumps, then set aside.

In a fry pan, over medium heat, add oil in a depth of 1/2".

Heat oil until a deep-fry thermometer registers 350, or when the end of a wooden spoon sizzles when dipped into the oil.

Working in batches so as not to crowd the pan, dip fish strips into beer batter and coat on both sides.

Let excess batter drip off, then fry fish in the hot oil until golden brown and cooked through, for 2 minutes per side.

Transfer to a plate lined with paper towels to drain.

To assemble the Tacos

Smear each tortilla with a generous amount of sauce, then top with cabbage slaw.

Lay one piece of fish inside each tortilla and serve with lime wedges.

Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce.

Use less for a milder sauce and you can freeze any leftover chipotle peppers. Enjoy!
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