It’s Taco Tuesday! Lets eat some Beer Battered Fish Tacos with Chipotle Slaw today!
I love this beer batter so much…it adds a delicious crunch to the fish. The batter is made from beer and rice flour, with some spices thrown in the mix. Of course you could always use grilled fish if you prefer a healthier option. The other main component to this taco is the simple slaw which uses my Chipotle Honey Lime Vinaigrette…such a good use of that dressing! Finally, the white sour cream sauce is made from equal parts sour cream and mayonnaise with a squeeze of lime (you could also add some more chipotle seasoning in here if you want). And for the pico de gallo, you can make it fresh or use your favorite store bought variety.
Cooking note – Make sure your fish is really dry. Pat it well with a paper towel, even dredge it in a little all purpose flour first if necessary. This will help the batter stick to the fish and keep the batter crispy. You will have extra slaw and pico de gallo, which is a good thing! The slaw is yummy by itself, and there’s always lots of uses for pico de gallo. It’s very easy to adjust this recipe according to how much you want to make.
Beer Battered Fish Tacos with Chipotle Slaw
- Small corn tortillas, two per taco
For the fish:
- 2 firm, white fish fillets, cut into strips
- 1 C. rice flour
- 1/2 tsp. each: paprika, cayenne, chile powder, chipotle powder, garlic powder, oregano, salt, pepper
- 1/2 bottle of beer (more if needed to get a thick pancake batter consistency)
- Oil for frying
For the slaw:
- 1/4 head green cabbage, shredded
- 1/4 head red cabbage, shredded
- 1/2 C. Chipotle Honey Lime Vinaigrette
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
Garnish: Lime wedges, chopped cilantro, if desired
- 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.
- Whisk together rice flour and spices. Add beer and whisk to a thick pancake batter consistency.Pat fish fillets very dry with paper towels and cut in strips. 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 few minutes. Remove fish and let drain on paper towels. Repeat until all your fish pieces are cooked.
- To assemble: Warm tortillas (I like to char mine over an open flame on my gas range), 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.