Beer Battered Fish Tacos with Chipotle Crema
Ingredients:
½ cup Dark Mexican beer
½ cup Flour
¼ tsp Salt
1 lb White fish filets (such as cod or halibut), cut in 1 ½” pieces
Vegetable oil for frying
12 El Comal Soft Taco Flour Tortillas
Toppings:
Shredded cabbage
Chopped tomato
Cilantro
Lime juice
Chipotle crema
Chipotle Crema
Makes 1 ½ cups
Ingredients:
1 cup Mexican crema
3 Chipotle chiles in adobo + 1 tablespoon adobo
Juice of 1 lime
Directions:
1
Whisk together, beer, flour and salt in a large bowl.
2
Heat 1 ½ inches of oil in depth in a large skillet over medium heat.
3
Dip fish pieces in batter, covering evenly. Working in batches, immediately transfer to hot oil. Fry for 2 minutes or until golden brown. Transfer to paper towel lined plate to absorb any excess oil.
4
Heat tortillas. Place a few pieces of fish, top with cabbage, tomato, cilantro a sprinkle of lime juice and a drizzle of chipotle crema.
Directions for Chipotle Crema:
5
Place all ingredients in a blender or food processor. Blend until smooth. Transfer to a serving bowl.
[cooked-sharing]
Ingredients
Ingredients:
½ cup Dark Mexican beer
½ cup Flour
¼ tsp Salt
1 lb White fish filets (such as cod or halibut), cut in 1 ½” pieces
Vegetable oil for frying
12 El Comal Soft Taco Flour Tortillas
Toppings:
Shredded cabbage
Chopped tomato
Cilantro
Lime juice
Chipotle crema
Chipotle Crema
Makes 1 ½ cups
Ingredients:
1 cup Mexican crema
3 Chipotle chiles in adobo + 1 tablespoon adobo
Juice of 1 lime