Beer Battered Fish Taco Recipe
pico de gallo, avocado crema, shredded lettuce
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Ingredients
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Beer Battered Fish Taco
Method
Preparation
- 1
Prepare the Avocado Crema
In a blender, combine the avocado, sour cream, and lime juice. Blend until smooth and season with salt to taste. Set aside.
- 2
Make the Beer Batter
In a bowl, whisk together the flour, cornstarch, baking powder, salt, and black pepper. Gradually add the beer, mixing until smooth. The batter should be thick enough to coat the fish.
- 3
Prepare the Fish
Cut the fish fillets into strips. Pat them dry with paper towels and season lightly with salt and pepper.
- 4
Fry the Fish
Heat vegetable oil in a deep skillet over medium-high heat. Dip each fish strip into the beer batter, allowing excess to drip off, then carefully place it in the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
- 5
Warm the Tortillas
In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
- 6
Assemble the Tacos
Place a few pieces of fried fish on each warmed tortilla. Top with pico de gallo, shredded lettuce, and a drizzle of avocado crema. Serve immediately.
