Beer Battered Fish Tacos with Cilantro-Lime Cream Sauce
Cilantro-Lime Cream Sauce:
8 oz Sour Cream
1 Lime juiced
1 teaspoon Christopher Ranch jarred minced garlic
Pinch of salt and Old Bay seasoning
2 tbsp chopped Cilantro
Plastic squeeze bottle for squeezing
Add all ingredients to a bowl and mix to combine.
Serve immediately or store in the refrigerator.
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
2 teaspoon Old Bay Seasoning
Kosher salt and fresh ground pepper, to taste
1 cup beer (I like to use Pacifico for this, but anything works)
1 quart oil for frying (or fill up your deep fryer)
1 1/2-2 pounds cod, halibut, tilapia or any good, firm fish fillets, cut into 5×1 inch portions
1 package corn tortillas (I like Guerrero regular size)
1/4 cup cilantro, chopped
1/4 cup red onions, finely chopped
1/4 cup green onions, chopped
1/2 medium head cabbage, finely shredded
1 avocado, pitted and diced
Sliced radish for garnish
Lime wedges for squeezing
Cilantro Lime Sour Cream for drizzling (It looks really nice squeezed from a squeeze bottle)
For beer batter: In a large bowl, combine flour, cornstarch, baking powder, seasoning, salt and pepper. Blend egg and beer, then quickly stir into the flour mixture. Let sit while you prepare the sauce and oil for frying.
For tacos: Pour oil into a large Dutch oven or deep fryer and heat to 375° F. Once your oil is hot, dust fish pieces light with flour, then dip into beer batter. Fry until crisp and golden brown, about 5 minutes. Drain on paper towels and lay on a wire rack until all fish is done. Keep warm in a 200 F. oven.
Warm up your tortillas over a gas flame on the stove. Place a piece of fish in a tortilla and top with cabbage, onions, avocado, cilantro and drizzle with the sour cream sauce. Serve immediately and enjoy!