Beer Battered Baja Fish Tacos
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 6-8.
These fish tacos are refreshing and so tasty! Beer battered cod gives these tacos an amazing flavor and crisp.
Ingredients
To make beer battered cod:
1 pounds cod fillets
1 cup all-purpose flour
1/2 to ¾ cup cold beer or sparkling water
kosher salt and pepper to taste
To make red cabbage pico de gallo:
1 cup red cabbage, sliced
1-2 ripe tomato, seeded and cubed
1 small onion, sliced or diced
1 Jalapeno, seeded and sliced
1 lime juice
To make spicy sauce:
½ cup mayonnaise
1/4 cup sour cream
2 tablespoon sriracha sauce
1 tablespoon lime juice
1 garlic clove, grated
salt to taste
Other ingredients:
6-8 flour tortillas, warmed on a skillet (I used homemade tortillas)
oil for frying
Instructions
To make red cabbage pico de gallo:
In a mixing bowl, combine red cabbage, tomato, onion, jalapeno, and lime juice. Give it a stir and set aside.
To make spicy sauce:
In a small mixing bowl, combine mayo, sour cream, sriracha sauce, lime juice, garlic and salt to taste. Give it a stir and set aside.
To make beer battered cod:
Slice cod into 1/2 inches wide strips.
In a mixing bowl combine flour salt and pepper, give it a stir. Pour in beer and give it a nice whisk until there are no lumps in the batter.
Pour oil into a skillet about 1/2 inch from the bottom then turn it on a medium high heat.
Dip cod strips into the batter, place it in the hot oil, fry until golden color, flip on the other side and fry until golden color, about 2 minutes. Place on a paper towel.
To make Beer Battered Baja Fish Tacos:
Place fried strips of cod on each tortilla, add 2 tablespoons of red cabbage pico de gallo, spicy sauce and garnish with cilantro. Serve with cheese, guacamole or salsa. Enjoy!
From munchkintime.com