Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema

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Brandi in Redding texted me yesterday, looking for a fish taco recipe on Taco Tuesday. This is arguably my favorite fish taco recipe. You can also cook these in an air fryer.
 
Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema
 
Vegetable oil, for frying
2 cups all-purpose flour
1 teaspoon baking powder
3 teaspoons ground cumin
3 teaspoons cayenne pepper
Kosher salt, to taste
A few dashes of Tapatio hot sauce
12 ounces beer or club soda
3 (8-ounce) tilapia, halibut, rock fish or cod fillets, cut into chunks
8 (6-inch) flour and/or corn tortillas, lightly charred over a gas flame or on a grill
Lime wedges for squeezing
Quick-Pickled Onion and Cucumber, recipe follows
 
Fill a large pot with oil halfway up the pot. Heat oil to 350 degrees, or use your deep-fryer. You can also cook these in an air fryer.
In a medium bowl, mix 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer or soda until thick, but not runny. Add a few dashes of Tapatio to the batter. Dredge fish in remaining flour first, then dunk in the batter. Fry in batches until golden brown, about 5 minutes. Drain on paper-toweled lined plate.
Serve fish in tortillas topped with Chipotle Crema and
Quick-Pickled Onion and Cucumber
 
Quick-Pickled Onion and Cucumber:
3/4 cup apple cider vinegar
3/4 cup sugar
1 cup water
Kosher salt, to taste
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 jalapeno, seeds and ribs removed, minced
1 Roma tomato, seeded and diced
2 tablespoons freshly chopped cilantro leaves
 
In a medium saucepan, bring to a boil the vinegar, sugar, water, and salt. Add onions and cucumber and continue to cook a few minutes more. Remove from heat, add chile, and transfer to a bowl. Let cool slightly then chill covered, for at least 1 hour.
Toss in the tomato and cilantro, 5 minutes before serving.
 
Chipotle Crema:
1 cup mayonnaise
2 chipotles in adobo
1 tablespoon adobo sauce
2 garlic cloves
pinch of salt
squeeze of lime
Plastic squeeze bottle, for dispensing the crema
 
For the Chipotle Crema, add the following ingredients to a blender or food processor and combine well: 1 cup mayonnaise, 2 chipotles in adobo, 2 garlic cloves, pinch of salt, and a squeeze of lime. You might need to add a splash of water to get it to combine. If you want more heat, you can add more chipotles or some of the adobo sauce. Use a plastic squeeze bottle to dispense the crema. It looks really nice on the tacos.