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:

Whisk together, beer, flour and salt in a large bowl.

Heat 1 ½ inches of oil in depth in a large skillet over medium heat.

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.

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:

Place all ingredients in a blender or food processor. Blend until smooth. Transfer to a serving bowl.

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Beer Battered Fish Tacos with Chipotle Crema