Tempura beer batter fish tacos with fresh and crunchy toppings. Serve with black beans and zesty green salad

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Name: Fish tacos -baja style
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 2
Cuisine: not set
Ingredients: 1/2 pound white fish cut into 3"x1" pieces; 3/4 cups flour or tempura; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt; 6 ounces beer; 1/4 cup sour cream; 1/2 - 1 tablespoon Chipotles, canned in adobo sauce chopped finely; 1 lime zested and juiced; 1 cup Cabbage shredded; 1/2 cup white onion chopped; 1/4 cup cilantro chopped; 2 cups canola oil enough for frying; 6 corn tortillas

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INGREDIENTS

1/2 pound white fish ; cut into 3"x1" pieces
3/4 cups flour or tempura
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
6 ounces beer
1/4 cup sour cream
1/2 - 1 tablespoon Chipotles, canned in adobo sauce ; chopped finely
1 lime ; zested and juiced
1 cup Cabbage ; shredded
1/2 cup white onion ; chopped
1/4 cup cilantro ; chopped
2 cups canola oil ; enough for frying
6 corn tortillas

INSTRUCTIONS

Combine flour, spices and lime zest in a large bowl. Add beer and stir until combined. Chill for at least 15 minutes.

Prepare fish by cutting into approx 3"x1" pieces. Check for any bones. Return to fridge to keep cold.

Chop cabbage, onions and cilantro for toppings, along with any other toppings desired. Mix sour cream, lime juice and chopped chipotle and adobe sauce to taste.

Heat oil to 365 (or until a small piece of batter sizzles immediately) in a small pot large enough to hold at least 2 pieces of fish. It should be 1-1/2 to 2" deep. Dip fish into the batter, coating on each side and sliding carefully into the hot oil. Cook for 3-4 minutes, turning halfway through. Monitor carefully and watch the color to ensure it doesn't burn. Remove to a paper-towel lined plate, sprinkle with salt and keep warm. Allow oil to come to temperature again before cooking the next set of fish.

Heat tortillas on hot, dry griddle. Serve all components to assemble at the table.

NOTES

Test a small piece of fish after cooking to check timing and ensure fish is done.

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Fish tacos -baja style

1/2 pound white fish cut into 3"x1" pieces
3/4 cups flour or tempura
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
6 ounces beer
1/4 cup sour cream
1/2 - 1 tablespoon Chipotles, canned in adobo sauce chopped finely
1 lime zested and juiced
1 cup Cabbage shredded
1/2 cup white onion chopped
1/4 cup cilantro chopped
2 cups canola oil enough for frying
6 corn tortillas

Combine flour, spices and lime zest in a large bowl. Add beer and stir until combined. Chill for at least 15 minutes.

Prepare fish by cutting into approx 3"x1" pieces. Check for any bones. Return to fridge to keep cold.

Chop cabbage, onions and cilantro for toppings, along with any other toppings desired. Mix sour cream, lime juice and chopped chipotle and adobe sauce to taste.

Heat tortillas on hot, dry griddle. Serve all components to assemble at the table.

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Nutrition

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Serving Size: 1 Serving (647g)
Recipe Makes: 2 Servings

Calories: 2422
Calories from Fat: 2123 (88%)

Amt Per Serving		% DV

	Total Fat 235.9g	314 %
	Saturated Fat 19.6g	98 %
	Monounsaturated Fat 145.4g
	Polyunsanturated Fat 66.8g
Cholesterol 76.4mg		24 %
Sodium 118.5mg		4 %
Potassium 755.1mg		20 %
Total Carbohydrate 52.1g		15 %
	Dietary Fiber 8.3g	33 %
	Sugars, other 43.8g
Protein 28.9g		41 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2422

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