Ingredients with Measurements:
- 1 lb. white fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/2 tsp. cumin
- 1/2 tsp. cayenne pepper
- 1 cup beer
- 1/4 cup mayonnaise
- 1 chipotle pepper in adobo sauce, minced
- 1 tbsp. lime juice
- 8 small corn tortillas
- 2 cups shredded cabbage
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, salt, garlic powder, paprika, cumin, and cayenne pepper.
2. Gradually whisk in the beer until the batter is smooth.
3. Heat the deep fryer or pot of oil to 375°F.
4. Cut the fish fillets into small pieces and dip them into the batter, making sure they are fully coated.
5. Carefully place the battered fish into the hot oil and fry for 3-4 minutes, or until golden brown and crispy. Use tongs to remove the fish from the oil and place them on a paper towel-lined plate to drain excess oil.
6. In a small bowl, mix together the mayonnaise, minced chipotle pepper, and lime juice to make the chipotle mayo.
7. Warm the tortillas in the microwave or on a hot skillet.
8. To assemble the tacos, place a spoonful of the chipotle mayo on each tortilla, followed by a handful of shredded cabbage, a few pieces of fried fish, and a sprinkle of fresh cilantro. Serve with lime wedges on the side.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
Makes 8 small tacos
Nutritional information:
Calories: 250
Fat: 10g
Carbohydrates: 24g
Protein: 15g
Substitutions for ingredients:
- Gluten-free flour can be used in place of all-purpose flour for a gluten-free version.
- Any white fish fillets can be used in place of cod or tilapia.
- Greek yogurt can be used in place of mayonnaise for a healthier option.
Variations:
- Add sliced avocado or guacamole to the tacos for extra creaminess.
- Use a different type of hot sauce or salsa instead of chipotle mayo.
- Serve the fish on a bed of rice or in a lettuce wrap instead of a tortilla.
Tips and tricks:
- Make sure the oil is hot enough before adding the fish to ensure a crispy coating.
- Don't overcrowd the fryer or pot with too much fish at once, as this can cause the temperature of the oil to drop and result in soggy fish.
- Use a slotted spoon or tongs to remove the fish from the oil to avoid burning yourself.
Storage instructions:
The fried fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it on a baking sheet and bake in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Arrange the tacos on a platter and garnish with lime wedges and extra cilantro for a colorful presentation.
Garnishes:
Lime wedges and fresh cilantro
Pairings:
Serve with a cold beer or a margarita for a refreshing drink pairing.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the batter is too thick, add more beer to thin it out.
- If the batter is too thin, add more flour to thicken it up.
- If the fish is not crispy enough, make sure the oil is hot enough and that the fish is not overcrowded in the fryer or pot.
Food safety advice:
- Use caution when working with hot oil to avoid burns.
- Make sure the fish is fully cooked before serving to avoid foodborne illness.
Food history:
Fish tacos originated in Baja California, Mexico, and have become a popular dish in Southern California and beyond.
Flavor profiles:
The beer-battered fish is crispy and flavorful, while the chipotle mayo adds a smoky and spicy kick. The shredded cabbage and fresh cilantro add a refreshing crunch.
Serving suggestions:
Serve the tacos with lime wedges on the side for squeezing over the top for extra brightness.
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Region: Mexican