Beer Battered Fish Tacos – Honeysuckle
Today we’re making yummy fish tacos just
in time for Cinco de Mayo! I’ll start by making my condiments. First I’ll finely
mince ½ onion along with a handful of cilantro and set it aside.
Next I’ll work on my chipotle sauce. I’ll start with ¼ cup of sour cream, 1 chipotle
pepper with adobo sauce, 2 tbsp of lime juice, ¼ cup of mayonnaise, 2 cloves of garlic,
finely minced, 1 tsp of cumin and 1 tsp of kosher salt. I’ll mix it well then set that
aside. Now the beer batter for the fish. In a bowl
I’m mixing 1 cup of flour, 2 tsp of kosher salt, 1 tbsp of chili powder, and 2 tsp of
cumin. Give it a good mix and then 1 cup of my favorite beer to give it some fizzle. I’ll
mix it well and then I’ll move onto the fish.
I have two red snapper fillets that I’ve cut in half and I’ll season each side with
some salt and pepper. Next I’ll dip each one into my beer batter, and fry it in my
pan with some avocado oil, about 1 cup. I’ll fry each side for about 3 minutes until the
batter is golden brown and then I’ll assemble my tacos.
On each fresh corn tortilla I’ll add half a fillet of my fish, a drizzle of chipotle
sauce, some onion and cilantro, shredded cabbage, and a hit of hot sauce, a squeeze of lime,
and then, enjoy! The fish is so flavorful and I love the crunch
of the cabbage. Give this a try and I’ll see you guys soon. Bye!