Happy Taco Tuesday! I’m really wishin’ I was fishin’. In the meantime, let’s make tacos.
Beer Battered fish Tacos with Quick Pickled Onions and Cucumber and Chipotle Crema
Vegetable oil, for frying
2 cups all-purpose flour
3 teaspoons ground cumin
3 teaspoons cayenne pepper
3 teaspoons garlic salt
A few dashes of Tapatia hot sauce
12 ounces beer. I use Modelo for this recipe.
3 (8-ounce) tilapia 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.
In a medium bowl, mix together 1 cup flour, cumin, cayenne, and salt. Slowly whisk in beer until thick, but not runny. Add a few dashes of Tapatia 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
1 tablespoon salt
1 large red onion, medium dice
1 large Vidalia onion, medium dice
1 English cucumber, medium dice
1 habanero chile, seeds 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.
For the 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 real nice on the tacos.