Crispy Fish Tacos
Beer-battered white fish in warm corn tortillas with shredded cabbage, chipotle crema, and pickled jalapeños
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🛒 Ingredients
- 1.5 lbs white fish fillets (cod or tilapia)
- 12 small corn tortillas
- 2 cups shredded cabbage
- 1 cup all-purpose flour
- 3/4 cup cold beer or sparkling water
- 2 peppers chipotle peppers in adobo
- 1/2 cup Mexican crema or sour cream
- 2 lime
- 4 tbsp pickled jalapeños
- 1/2 cup for frying oil
- 1 tsp cumin
👨🍳 Instructions
- 1Blend chipotle peppers with crema, a squeeze of lime, and pinch of salt for chipotle crema
- 2Mix flour, cumin, and cold beer into a thick batter
- 3Cut fish into 2-inch strips, season with salt and pepper
- 4Dip fish in batter and fry in 1/2 inch of hot oil for 2-3 minutes per side until golden
- 5Drain on paper towels
- 6Warm tortillas and double them up
- 7Fill with fish, shredded cabbage, and pickled jalapeños
- 8Drizzle chipotle crema and squeeze lime over the top
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