Beer Battered Fish Tacos with Chipotle Slaw
- Small corn tortillas, two per taco
For the fish:
- Firm, white fish fillets (I used pollock) – 1 fillet will cut into about 4 pieces depending on size of fillet.
- 1/2 bottle of Mexican beer (about 1 cup is fine)
- 1 C. rice flour
- 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
- Oil for frying
For the slaw:
For the pico de gallo:
- 3 tomatoes, chopped
- 1/2 white onion, chopped
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped
- handful of chopped cilantro (about 1/4-1/2 cup)
- 1/2 lime, juiced, zested
- salt & pepper to taste
For the white sauce:
- 1/2 C. sour cream (or greek yogurt)
- 1/2 C. mayonnaise
- 1/2 lime, juiced
- Opt: 1/2 tsp. chipotle puree or a couple shakes of chipotle or chile powder
- Shred cabbages and combine with dressing in bowl. Set aside.
- Combine pico de gallo ingredients in bowl and set aside (or use store-bought).
- Combine white sauce ingredients and set aside.
- Mix together the beer, rice flour and spices. Pat fish fillets very dry with paper towels and cut in 4 inch long pieces, like fish sticks. You can dust them with all purpose flour if needed to make sure they’re dry. Important that they’re dry so the batter will stick and not slide off. Fill a heavy bottomed skillet with about 3 inches of oil and heat to 350 degrees. Coat each fish piece in batter and drop a couple fish fillets at a time in the oil and deep fry, flipping once, until golden browned. This just takes a couple minutes. Remove fish and let drain on paper towels. Repeat until all your fish pieces are cooked.
- To assemble: Warm tortillas, place some slaw on tortilla, top with fish, pico de gallo, and white sauce. Squeeze a bit of lime juice over taco and top with cilantro.